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Pumpkin Cream of Wheat Recipe

Pumpkin Cream of Wheat Recipe

This autumn-inspired breakfast tastes like pumpkin pie…without the guilt! Double the recipe if you feel like sharing. —Amy Bashtovoi, Sidney, Nebraska
TOTAL TIME: Prep/Total Time: 10 min. YIELD:1 servings


  • 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 cup: 314 calories, 9g fat (6g saturated fat), 39mg cholesterol, 96mg sodium, 46g carbohydrate (18g sugars, 4g fiber), 10g protein.

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Reviewed Oct. 14, 2017

"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."

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