I had just finished carving, cubing and roasting one of my last pumpkins of this last year (although canned pumpkin works too!) and made this with a few alterations according to what I like and had here at home:
- 1 (14-ounce) can pumpkin puree (or if you have fresh and cubed...roast at 375 in a little orange or citrus olive oil for about 20-30 minutes tossing midway)
- 1 cup water
- 2 cups Vanilla almond milk
- 2 tablespoons dried cranberries
- 1/4 teaspoon kosher salt (or Salt Farm's Pumpkin & Sage Salt #29)
- 3/4 teaspoon pumpkin pie spice
- 1/4 tsp ground cardamom
- 1/4 tsp 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
In large saucepan over high heat, combine the pumpkin puree, water, milk, cranberries, salt, and 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 or syrup on the side, pepitas to sprinkle on top, and cream if people like it more like porridge.
It’s like a pumpkin pie hug!