Pumpkin Cream of Wheat Recipe
- 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
- 1. 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. Yield: 1 serving.
1 cup: 314 calories, 9g fat (6g saturated fat), 39mg cholesterol, 96mg sodium, 46g carbohydrate (18g sugars, 4g fiber), 10g protein.
Reviews for Pumpkin Cream of Wheat
"Wow--so delicious! I will make this again. Added raisins and chunky applesauce. I used all milk, no half-and half. Thank you, Amy, for sharing this recipe."