Pumpkin Spice Breakfast Protein Pudding

Ingredients Pumpkin Spice Breakfast Protein Pudding:

• 1 15-oz can pumpkin puree (canned pumpkin)
• 2 eggs
  (if you don’t eat eggs, make flax eggs. One flax egg is 1 T flaxseed meal + 3 T water)
• 1 11-oz container canned coconut milk
• 3 servings vanilla protein powder*
  (any kind should work!)
• 1/4-1/3 cup maple syrup – taste the batter and add more if needed – the amount will depend on how sweet your protein powder is
  (you can also try honey, brown rice syrup, stevia, or other sweeteners of your choice – I won’t be able to tell you the perfect equivalent amount as I have not tried making it with anything else yet – I would suggest adding conservatively and tasting your batter as you go)
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp sea salt

Directions for Pumpkin Spice Breakfast Protein Pudding:

1- Preheat oven to 350.

2- Add all ingredients to the blender and blend.

3- Pour into ramekins (I used 6- 6oz ramekins filled with the batter – you could also use 10 oz) or a brownie pan and bake for 40-45 min or until a toothpick inserted comes out clean.