Pumpkin Cream of Wheat
A warm and comforting dish combining Cream of Wheat with pumpkin and seasonal spices, perfect for breakfast or a cozy snack.
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.
Notes
Store any leftover Pumpkin Cream of Wheat in an airtight container in the refrigerator for up to three days. Reheat with a splash of milk. Adjust spices to taste; add more cinnamon if desired. For added creaminess, use whole milk or enriched plant milk.