Better than Pie Pumpkin Breakfasts
All of a sudden it is fall in Colorado! The chill is in the air before our leaves have even changed and we are all digging out sweaters, scarves, boots, and of course, reaching for our favorite fall ingredient: pumpkin! Kids and adults alike love fall goodies and pumpkin breakfast treats so we’ve collected a few ideas to incorporate pumpkin into our favorite meal of the day. So stock your shelves with pumpkin, because for a cool weather morning, we have pumpkin breakfast recipes for you, Denver!
Eggs in a Mini Pumpkin
Recipe Concept from Everyday Southwest
Now, this is quite possibly the cutest idea we’ve ever seen to incorporate pumpkin into your breakfast repertoire. We love the idea of making these for brunch to wow our guests, and what a great use for all those tiny pumpkins! To make this dish, preheat your oven to 375 degrees. Next, cut the tops off the mini pumpkins about one-third of the way down the pumpkin so that the top makes a nice lid but the center of the lower half is deep enough to hold an egg. Scoop out the seeds and use a spoon to scrape away any of the membranes to make a nice smooth bowl. Cover the stems with foil. Place the pumpkins on a foil-lined baking sheet, cut side down. Bake the pumpkins for 8 minutes. Remove from the oven. Quickly brush the inside of the pumpkins with a little olive oil and season with salt and pepper. Crack one egg into the center of each pumpkin. Return the baking sheet to the oven before the pumpkins cool down and continue baking until the eggs are sunny side up, or set whites with runny yolk, about 6 to 8 minutes. Once eggs are set, remove from oven and sprinkle with salt and pepper. We love the idea of serving this pumpkin breakfast dish with bacon and hashbrowns!
Pumpkin Crepes
Recipe Concept from Simplistically Living
This recipe for pumpkin breakfast crepes looks so delicious, we can’t wait to try it at home!
Ingredients for the Crepes:
- 2 Eggs
- 1 Cup Flour
- 1 Cup Milk
- ½ Cup Water
- 2 Tablespoons Melted butter
Ingredients for the Pumpkin Filling:
- 4 Tablespoons Canned Pumpkin (or more if desired)
- 8 oz Softened Cream Cheese
- 2 Cups Heavy Whipping Cream
- ½ Cup Powdered Sugar
- Pumpkin Spice (sprinkle on top of crepes-optional)
Instructions
- In a large bowl mix all wet ingredients first then add in the flour. Mix well. Note: mixture will be runny.
- Heat a small skillet to medium heat and then spray it with oil so that the crepe won’t stick.
- Add about ¼ Cup of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
- Cook for about 30 seconds to a minute and then flip on the other side and repeat. Note: it should be just a tiny bit brown on some spots for it to be done.
- Cook remainder of the crepe batter and then set aside.
- To make the pumpkin filling whip the softened cream cheese in a large bowl. Set aside.
- Whip the cold 2 Cups of heavy whipping cream with the ½ Cup powdered sugar until stiff peaks form.
- Add whipped cream into cream cheese bowl and blend until mixed. At this point, I like to reserve some of this mixture for piping some on top of the crepes, then sprinkling with the cinnamon. But, you could just use the remainder after you put the canned pumpkin in. I just like the look of the white.
- Fold in the pumpkin (as much as you desire…taste as you go!)
- Add filling to the crepe by lining the middle of the crepe and then roll it up.
- Pipe some filling on top and then sprinkle with some pumpkin spice.
Of course, our favorite pumpkin breakfast in Denver is Sara’s Pumpkin Pancakes. They really are better than pie! For this special recipe, we doctor up our pancake batter with rich pumpkin, molasses, and pie spices, then serve with a choice of butter or homemade fresh whipped cream. Nothing says “fall” quite like pumpkin pancakes! The next time you are out for breakfast in Denver, come to visit The Original Pancake House in Cherry Hills or the Denver Tech Center and try our Pumpkin Pancakes! Call ahead to be put on the waitlist and save your spot in line!