Pie Cakes for breakfast.

I recently roasted one of our front yard pumpkins and was left with two quart sized jars and 6 (!) little jars worth of puree! So much bang for my buck (literally, pretty sure that one pumpkin start was a $1)! I’ve been making an excessive amount of pumpkin spice syrup for my coffee, pumpkin smoothies, and anything else I can think of with my sweet puree.

One of my favorite things about this season is the swapping and giving that starts going on with all the canned and gleaned goods from friends. I have pumpkin to give away freely, and am receiving canned goodies (Uh, Apple Ginger Butter? Pumpkin Ale Preserves? Bring it on amazing friends!) and a couple days back a friend dropped off some fresh pressed cider in exchange for some baby sitting. I knew that the cider and pumpkin needed to meet, and thus these pie cakes we’re born.

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1 3/4 cup flour

2T sugar

2 t baking soda

1T cinnamon

1t nutmeg

1t pumpkin spice

1 cup pumpkin puree

2/3 cup milk (I used almond)

1 cup cider (I used fresh pressed apple juice)

2 eggs, 6T melted EVCO

dash of vanilla

Mix dry together well, and whisk together wet. Combine wet and dry,  let it sit for about five minutes, cook in cast iron and enjoy immediately for pie type consistency and wait it out in the oven a bit (on warm or lowest setting directly on the rack) for a more crisp outside.

Comments

  1. These look amazing! Pinning these tasty treats. I’ve been making pumpkin waffles like a crazy woman. I used to follow your blog a while back (I think I found it through Maggie @The Rural Roost). Recently found you again and am following on bloglovin’. Love your sweet little family. From the looks of it, you must live in Washington somewhere! -Andrea http://www.handandtheheart.com
    Andrea recently posted..Why We Love BLW.My Profile

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