Yield: 4 servings
Ingredients
* 1 (14-ounce) can pumpkin puree (unseasoned)
* 2 cups water
* 2 cups unsweetened almond milk, or water
* 2 tablespoons raisins (golden or regular)
* 1/4 teaspoon kosher salt
* 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
(or 3/4 teaspoon pumpkin pie spice)
* 2 cups quick cooking oatmeal (don't choose the instant kind)
* 1/4 cup pepitas (pumpkin seeds)
* Honey or maple sugar, for serving
* Heavy cream, for serving
Directions
Combine the pumpkin puree, water, milk, raisins, salt and pumpkin pie spice (alternative spices) in a large saucepan over high heat and bring to a boil. Add the oatmeal, turn the heat down and cook according to your oatmeal instructions (usually takes about 15 minutes). Stir often.
Meanwhile, toast the pepitas in a small cast iron skillet over medium heat, until they are fragrant and a gentle golden brown, about 10 minutes.
Once the oatmeal is cooked (each grain should be tender), sprinkle pepitas on top, serve with honey or maple sugar on the side and cream if people like it more like porridge.
