I always end up with leftover pumpkin puree during the Thanksgiving holiday. Since it’s so healthy and nutrient dense, I love to find ways to use it. I found this recipe and wanted to give it a try because I love eggs and it’s a super simple recipe. As well, it’s something I can make over and over again if it turned out well.

*GOOD NEWS*

It’s delicious! And, healthy. Pumpkin is full of fiber, antioxidants, Vitamin A (good for eye health and our immune system), potassium, magnesium and iron, and low in calories.

I suggest enjoying this as a sweet breakfast topped with maple syrup and whipped cream. I also like to double the recipe so you can eat it all week long. YUM! Enjoy!

Ingredients:
1 tsp pumpkin pie spice
1 tsp vanilla
3 Tbsp maple syrup
3/4 cup pumpkin puree
6 eggs
Butter, for greasing the dish

Directions:
Preheat oven to 350℉ and grease a baking dish with butter. Combine the eggs, pumpkin puree, pumpkin spice, vanilla, and maple syrup in a bowl and whisk together in a bowl. Pour mixture into the prepared dish. Bake 30-45 minutes or until eggs are set and the top and edges are slightly golden brown. Let cool for 5 minutes and enjoy warm. I like to top mine with maple syrup and whipped cream. Cover and store leftovers in fridge for up to 3 days.