Best 4 Pumpkin Cream Of Wheat Recipes
Pumpkin cream of wheat is a warm and comforting dish that is perfect for a cold fall or winter morning. It is easy to make and can be tailored to your own taste preferences. This article provides several different recipes for pumpkin cream of wheat, so you can find one that is perfect for you.
Here are our top 4 tried and tested recipes!
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
Provided by Taste of Home
Categories Breakfast
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 314 calories, Fat 9g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 96mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 4g fiber), Protein 10g protein.
CREAM OF PUMPKIN SOUP
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g
TWO-STEP WHOLE WHEAT PUMPKIN BARS
No refined flour or sugar :) These easy, yummy bars are not too sweet, so I recommend frosting them with cream cheese frosting. This was one of the very first things I learned to bake!
Provided by A Messy Cook
Categories < 60 Mins
Time 40m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in bowl and mix well.
- Bake in greased 9x13 baking pan for 25-30 minutes at 350 degrees; cool on wire rack.
PUMPKIN BARS (WHITE WHOLE WHEAT FLOUR)
Enjoy these spiced, moist, cake-like bars with a deliciously creamy cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 49
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan.
- Bake 25 to 30 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Frost bars. Cut into 7 rows by 7 rows. Store covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
Tips:
- Choose the right pumpkin: For the best flavor, use a sweet pumpkin variety like Sugar Pie or Baby Pam.
- Roast the pumpkin before using: Roasting the pumpkin brings out its natural sweetness and flavor.
- Use unsweetened almond milk: Unsweetened almond milk adds a creamy texture without any added sugar.
- Sweeten to taste: Add maple syrup or honey to taste, depending on how sweet you like your cream of wheat.
- Add spices: Spices like cinnamon, nutmeg, and ginger add a warm and cozy flavor to the cream of wheat.
- Top with your favorite toppings: Pumpkin cream of wheat can be topped with a variety of toppings, such as pumpkin seeds, chopped nuts, or dried cranberries.
Conclusion:
Pumpkin cream of wheat is a delicious and nutritious breakfast or snack. It's easy to make and can be customized to your liking. With its warm and comforting flavor, pumpkin cream of wheat is a perfect way to start your day or satisfy your sweet tooth.
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