Recipe: Pumpkin Spice Cream of “Wheat”


  • grass-fed butter (optional)
  • couple dashes of salt
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • 1-3 tbsp sweetener (I used 3 tbsp of Swerve which is erythritol.)
  • + 5 more ingredients
    • ½ tsp maple flavor (vanilla should work too)
    • ¼ cup pumpkin
    • 1 ¼ cups non-dairy milk (I love So Delicious unsweetened vanilla)
    • 4 eggs
    • 1 medium head of cauliflower, steamed

1. Place the steamed cauliflower in a food processor and pulse until it’s “riced” 2. Whisk the 4 eggs in a large mixing bowl and set aside 3. In a medium sized saucepan, combine the milk, cream, pumpkin and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1-2 minutes...

View full recipe at SpringPad


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