Pumpkin Cream of Wheat is a warm, comforting dish that combines the smooth texture of Cream of Wheat with the delightful flavor of pumpkin. Perfect for breakfast or a cozy snack, this recipe brings together seasonal spices and creamy goodness to create a bowl of joy. It’s not just tasty; it’s also nutritious!
Why Make This Recipe
This recipe is a fantastic way to enjoy the flavors of fall any time of the year. It is quick to prepare, making it a perfect option for busy mornings. Additionally, pumpkin is rich in vitamins and fiber, which adds to the health benefits of this dish. Plus, you can customize it with various toppings to suit your taste!
How to Make Pumpkin Cream of Wheat
Ingredients:
- 1/2 cup Cream of Wheat (farina)
- 2 cups milk (or a non-dairy alternative like almond or oat milk)
- 1/3 cup pumpkin puree (unsweetened)
- 2 tablespoons brown sugar (or maple syrup, to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger
- Pinch of ground cloves
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional Toppings: whipped cream or coconut cream, chopped nuts (pecans or walnuts), drizzle of maple syrup or honey, sprinkle of cinnamon, dried cranberries or raisins
Directions:
- In a medium saucepan over medium heat, bring the milk to a gentle simmer. Stir occasionally to prevent it from scorching.
- Gradually whisk the Cream of Wheat into the simmering milk, stirring continuously to avoid lumps. Reduce the heat to low and cook for 2-3 minutes, or until the mixture begins to thicken.
- Stir in the pumpkin puree, brown sugar (or maple syrup), cinnamon, nutmeg, ginger, cloves (if using), vanilla extract, and a pinch of salt. Continue to cook for another 2-3 minutes, stirring frequently, until the mixture is thick and creamy.
- Taste and adjust sweetness to your preference by adding more sugar or syrup if needed.
- Spoon the Pumpkin Cream of Wheat into serving bowls. Add your favorite toppings for extra texture and flavor.
How to Serve Pumpkin Cream of Wheat
Serve Pumpkin Cream of Wheat hot in a bowl, topped with your choice of whipped cream, nuts, or a drizzle of maple syrup. It makes for a delightful breakfast or a sweet afternoon treat!
How to Store Pumpkin Cream of Wheat
Store any leftover Pumpkin Cream of Wheat in an airtight container in the refrigerator for up to three days. To reheat, simply add a splash of milk and warm it gently on the stove or in the microwave.
Tips to Make Pumpkin Cream of Wheat
- Stir the mixture continuously to keep it smooth and prevent lumps.
- Adjust the spices to suit your taste; if you love cinnamon, feel free to add more!
- Make it extra creamy by using whole milk or an enriched plant milk.
Variation
You can change up the flavor by adding chocolate chips or peanut butter for a different twist. Alternatively, use sweet potato puree instead of pumpkin for a unique taste!
FAQs
Can I use instant Cream of Wheat?
Yes, you can use instant Cream of Wheat. Just adjust the cooking time according to the package instructions.
Is Pumpkin Cream of Wheat healthy?
Absolutely! Pumpkin is packed with vitamins and nutrients, and when made with milk or a healthy milk alternative, it offers good protein and fiber.
Can I make this recipe in advance?
Yes, you can prepare the Pumpkin Cream of Wheat ahead of time. Just refrigerate it and reheat when you’re ready to enjoy!
Pumpkin Cream of Wheat
Ingredients
Main Ingredients
- 1/2 cup Cream of Wheat (farina)
- 2 cups milk (or a non-dairy alternative like almond or oat milk)
- 1/3 cup pumpkin puree (unsweetened)
- 2 tablespoons brown sugar (or maple syrup, to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- a pinch ground ginger
- a pinch ground cloves
- 1/2 teaspoon vanilla extract
- a pinch salt
Optional Toppings
- whipped cream or coconut cream Choose according to preference
- chopped nuts (pecans or walnuts)
- drizzle of maple syrup or honey
- sprinkle of cinnamon
- dried cranberries or raisins
Instructions
Preparation
- In a medium saucepan over medium heat, bring the milk to a gentle simmer. Stir occasionally to prevent it from scorching.
- Gradually whisk the Cream of Wheat into the simmering milk, stirring continuously to avoid lumps. Reduce the heat to low and cook for 2-3 minutes, or until the mixture begins to thicken.
- Stir in the pumpkin puree, brown sugar (or maple syrup), cinnamon, nutmeg, ginger, cloves (if using), vanilla extract, and a pinch of salt. Continue to cook for another 2-3 minutes, stirring frequently, until the mixture is thick and creamy.
- Taste and adjust sweetness to your preference by adding more sugar or syrup if needed.
Serving
- Spoon the Pumpkin Cream of Wheat into serving bowls. Add your favorite toppings for extra texture and flavor.