Pumpkin Pie Breakfast Bowl

This PSL season, treat yourself to an opulent (ALKALINE) pumpkin dessert—for breakfast. Yep, dreams do come true.

Better yet, my Pumpkin Pie Breakfast Bowl is full of fat-burning, inflammation-reducing ingredients blended so perfectly together that your family will hug you for giving them dessert for breakfast. Shhh it will be our little secret. Happy tricking and treating them :) 

Ingredients (Serves 2)


  • 1/2 cup cashews
  • 3/4 cup of organic canned pumpkin puree (6oz.)
  • 1 tbsp. coconut oil
  • 1/4 cup filtered water
  • 1/4 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
  • 1/4 tsp. star anise spice (finely diced)
  • 1/4 tsp. cinnamon
  • 1 large pitted date (or 2 small dates)
  • 1/2 tsp. vanilla (I prefer 1 drop of Medicine Flower Vanilla)
  • 1/2 tsp. chopped fresh ginger


  • 1/2 cup raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup pitted dates


  • In a blender, combine all of the pumpkin pie filler ingredients and blend on high.
  • If using a Vitamix blender, I recommend using the stick to help blend. If using a regular blender, you may have to add a little more water to allow it to blend. However, this is meant to be a thick mixture, so only add if necessary).
  • Once blended, add pumpkin pie mixture on top of the granola (in a small bowl or mason jar), and place in refrigerator to thicken.
  • Garnish with cinnamon or nutmeg, and crushed almond pieces.
  • That’s it.

I know that for most of you, a cup (or more) of coffee on a crisp fall morning is

CRITICAL. And I’d never take that away from you in the name of your physical and mental health.

This is precisely why I created Acid-Kicking Coffee Alkalizer in flavors you will be obsessed with, such as Salted Carmel or pure Black.

Just one scoop or packet will neutralize 99% of the acid in a 22oz of coffee (Venti size). Acid-Kicking Coffee Alkalizer also accelerates fat-burning and helps maintain mental focus throughout your day. It’s a no-brainer.

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