Pumpkin pie is one of my most favorite American desserts – it’s so comforting, so clearly connected to that most wonderful time of year, Thanksgiving, where no matter what race or religion, families and friends gather to celebrate how grateful they are for each other. What better way to start your day?
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 (14-ounce) can pumpkin puree (the unseasoned kind)
- 2 cups water
- 2 cups unsweetened almond milk, or water
- 2 tablespoons raisins (golden or regular)
- 1/4 teaspoon kosher salt
- 3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
- 2 cups quick cooking oatmeal (not the instant kind)
- 1/4 cup pepitas (pumpkin seeds)
- Honey or maple sugar, for serving
- Heavy cream, for serving
Instructions
- In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
- Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
- Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they’re fragrant and a gentle golden brown, about 10 minutes.
- Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge.
Nutrition Facts
| Calories | 282 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 220 milligrams |
| Protein | 11 grams |
| Sugar | 8 grams |
Reviews
I agree with some of the other tasters here. I thought it tasted bland and added brown sugar, cinnamon, more salt like you guys suggested and also added dried cranberries, pure maple syrup, vanilla extract and a vanilla bean. Seemed to do the trick and tasted great. Good basic recipe to make it your own.
so tasty and a nice change from the usual oatmeal routine.
Very tasty, loved it. Made as directed. Just added a little pure maple syrup and chopped walnuts. It made approx. 5 1/2 cups, I distributed to 5 mason jars.
Even better than I expected. Like others I increased the spices and also added ginger plus a bit of turmeric. I folded in some walnuts and the toasted petitas and topped it with sheep’s milk yogurt. I’m eating it right now and loving every mouthful.
A delicious fall breakfast! And for us pumpkin fanatics it is perfect any time of year. Quick easy and delicious! Just what you want in the morning.
I thought the organic oatmeal I had were quick cooking and then, after I had all the liquid ingredients and seasonings in the pot, I noticed I had I had instant :O
Threw caution to the wind, and it was fine (and, quick!)
Blech. This is one of the worst recipes I’ve ever made. Waaaay too much pumpkin…it was like eating a vegetable for breakfast. Individually I very much like all the ingredients. But felt this was a total hot mess when combined into a single dish. Couldn’t finish the serving and tossed the rest in the trash. Have I mentioned that I hated it?
Delicious!
This was a tasty breakfast. I added a lot more raisins at the table. Two tablespoons didn’t suffice. Roasted pecans added both protein and flavor. We added maple syrup because we didn’t have maple sugar and it was great. This recipe was easy and wholesome!
I also like this because it is low sugar, and each person can add sweeter to taste. Suggestion: if you use the alternative spices, add 1/4 tsp. ground nutmeg, and 1/4 tsp. ground ginger.