Paleo Pumpkin Pie Porridge - Our Paleo Life

Paleo Pumpkin Pie Porridge

Recipe Macros

Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.


Fat: 45g


Protein: 14g


Carbs: 29g (net)

Icons do not reflect ingredients.

Say that 5 times fast. I feel like I’m Pippi from Mr. Popper’s Penguins: “This is possibly the perfect prime provision” (translation: “this is the best breakfast”). Yeah, I searched the thesaurus for a while to get those words. I’m only a little embarrassed to admit that.

So anyway, I recently ran out of eggs, which is actually quite impressive considering I usually buy 8-10 dozen eggs at a time. But it happened and Sunday morning rolled around and I had nothing to make for breakfast. In addition to running out of eggs, I also had no sausage or thawed meat of any kind. I did have bacon, because I can’t allow myself to run out of bacon. I try to always keep a 2 lb buffer, just in case.

So I raided the fridge for what I could possibly make into breakfast. I thought “I could make Fauxtmeal” but then remembered that had eggs in it, so that was out. I saw the bag of almond flour and thought back to the cold mornings with hot cream of wheat and wondered if I could make a hot cereal like that out of almond flour. The texture seemed like it could work. But I can’t just leave well enough alone. I had thawed some pumpkin puree a couple days before, so you know that was going in the cereal. While the texture isn’t identical to the cream of wheat stuff (and I didn’t expect it would be), it’s pretty close. At first, the kids were unsure, just because it was different, but they quickly realized how good it was and all asked for a second bowl (good thing I made a double batch).

You could certainly top this with anything you wanted, but I think it was just perfect with the apples and pecans. If I had and dried cranberries on hand, I would have added those too. The perfect chilly autumn morning breakfast. Mmmmm.

Pumpkin Pie Porridge | Our Paleo Life

Paleo Pumpkin Pie Porridge

Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 2
Calories: 590 kcal
Author: Kendra Benson



  1. Bring water and salt to a rolling boil. Add the almond flour and lower the heat to medium. Continue cooking, stirring frequently, until the water is absorbed and the mixture has thickened, about 15-20 minutes.
  2. When the mixture is just a little thinner than you want it, add the pumpkin puree, syrup, cinnamon, and nutmeg. Stir to combine.
  3. Serve immediately and top with pecans and apples.
Nutrition Facts
Paleo Pumpkin Pie Porridge
Amount Per Serving
Calories 590 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 3g 15%
Sodium 11mg 0%
Potassium 321mg 9%
Total Carbohydrates 40g 13%
Dietary Fiber 11g 44%
Sugars 21g
Protein 14g 28%
Vitamin A 190.6%
Vitamin C 5.7%
Calcium 17.9%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.




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12 Comments on “Paleo Pumpkin Pie Porridge

  1. Lea Bálint

    Looks (and probably tastes) amazing! I only have one question: could the almond flour be homemade? More like almond meal… I hope so. 🙂

  2. Kristy

    I made this with the leftover almond meal from making almond milk. This was THE BEST! Thank you for this recipe!

  3. HikingDiva

    I backpack a lot and used to soak steel cut oats overnight for a warm hearty breakfast. I have been looking for a suitable replacement.. Going to try this – dehydrate it and top with dehydrated apple pieces and walnuts… 🙂

  4. Nanna

    This recipe is amazing! I wasn’t expecting it to be so good. Thank you for the wonderful recipe!

  5. Jennifer

    I was a little skeptical at first but my husband loves pumpkin so I was willing to give it a try. It was WONDERFUL!!! I literally had to make a second batch because all of us ate the first one up so fast! Thank you for a wonderful recipe especially during this fall season 🙂


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