Pumpkin Cream of Wheat
This autumn-inspired breakfast tastes like pumpkin pie…without the guilt! Double the recipe if you feel like sharing. —Amy Bashtovoi, Sidney, Nebraska
Total TimePrep/Total Time: 10 min.
- 1/2 cup 2% milk
- 1/4 cup half-and-half cream
- 3 tablespoons Cream of Wheat
- 1/4 cup canned pumpkin
- 2 teaspoons sugar
- 1/8 teaspoon ground cinnamon
- Additional 2% milk
- In a small microwave-safe bowl, combine the milk, cream and Cream of Wheat. Microwave, uncovered, on high for 1 minute; stir until blended. Cover and cook for 1-2 minutes or until thickened, stirring every 30 seconds. Stir in the pumpkin, sugar and cinnamon. Serve with additional milk.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts1 cup: 314 calories, 9g fat (6g saturated fat), 39mg cholesterol, 96mg sodium, 46g carbohydrate (18g sugars, 4g fiber), 10g protein.
Originally published as Pumpkin Cream of Wheat in Country Woman October/November 2010
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