Pumpkin Pie. For Breakfast. In March.

This idea doesn’t seem normal. However, have you ever known me to actually be normal? Therefore, nothing I post or suggest here should shock you. A little outside-the-box thinking could do us all some good, don’t you think? Today, it’s pumpkin pie for breakfast. Tomorrow, perhaps we’ll turn on the Christmas music. Happy Easter, everyone.

So first of all, I truly love that pumpkins are nutritious. For me, that instantly turns a Pumpkin Pie into a semi-health food. Agreed? Second, if a boxed poptart or a store-bought donut can be considered “breakfast food,” I can’t imagine why pie and cake can’t also be eaten for breakfast.

Now, you know me. I always stress that we should eat nourishing foods so we can stay healthy. I cut the sugar down in recipes because ain’t nobody need as much sugar as most recipes call for.

But when I was cleaning out the freezer recently and discovered a pumpkin pie stashed in the back, baked and frozen way back in November? Well, I pulled it out and surprised my family with it for breakfast. Coffee and pumpkin pie? In March? It was truly something to be thankful for.

I wonder if there’s any Cornbread Stuffing stashed in my house somewhere?

Need my Pumpkin Pie recipe? Apparently I feel that I should share it today. Be warned that I am continuing to clean out my freezer. You never know what tip I might post tomorrow.

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