PUMPKIN CREAM OF WHEAT

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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

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

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.

Mbewana Sibuko
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This recipe is a great way to use up leftover pumpkin puree.


kari garrioch
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I'm not sure what I did wrong, but my pumpkin cream of wheat turned out lumpy.


Nice Nepal
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This recipe is a must-try for pumpkin lovers.


Jabbar Ahmad
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I would give this recipe a 4 out of 5 stars.


Megan Weddles
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This recipe is a keeper! I'll definitely be making it again.


Frankie Ferrer
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Yum!


Chris Tsouganatos
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Meh.


Ikramkhanzz Vlogs
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Overall, I thought this was a good recipe. It was easy to make and tasted pretty good. I would definitely make it again.


Paswal Paswal
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I found this recipe to be a bit bland. I think it could have used more spices, or maybe even a bit of salt.


Md Mokles
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This recipe was a bit too sweet for my taste, but it was still very good. I think next time I'll reduce the amount of sugar I add.


Kate Kelly
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I'm not a huge fan of pumpkin, but I actually really enjoyed this recipe. The pumpkin flavor was subtle and not overpowering, and the spices really complemented it well.


Burt Witherspoon
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This pumpkin cream of wheat is the perfect comfort food for a cold fall morning. It's warm, creamy, and flavorful, and it's sure to fill you up and keep you satisfied all morning long.


Amjad Khoso
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I was pleasantly surprised by how easy this recipe was to make. I had never cooked cream of wheat before, but the instructions were clear and concise. I also loved that I could use canned pumpkin puree, which saved me a lot of time.


Randy Williams
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This pumpkin cream of wheat was a delightful fall breakfast treat! The pumpkin puree added a lovely color and subtle sweetness, and the spices gave it a warm and inviting flavor. I topped it off with a sprinkle of brown sugar and a dollop of whipped