Prep 5 mins
Cook 5 mins
You know that extra can of pumpkin pie filling you buy every fall 'cause it's on sale for a great price? The one that sits in your cabinet til next Thanksgiving, when you start the whole vicious cycle again? This is a great recipe to use it up! I save the rest of the pumpkin pie filling to use in this recipe again or to make muffins. This makes two very generous servings. I keep the other serving in the fridge, wrapped, and just reheat in the microwave.
- 2 cups water
- 1 1⁄4 cups quick-cooking oats
- 1 1⁄4 cups pumpkin pie filling
- 1⁄4 teaspoon cinnamon
- 1⁄2 cup skim milk (optional)
- Bring water to rapid boil in medium sized saucepan.
- Add oatmeal, and cook two minutes, stirring frequently.
- Remove from heat, and add pumpkin.
- Remove to serving bowls, and add milk, if using.
- Sprinkle with cinnamon.
- Serve warm.
Sorry I really thought I would love this but this did not have much of a taste. I followed the recipe exactly as written. I even added more cinnamon and Splenda but I think I should have used pumpkin pie spice instead. It was very easy to make.
It's very filling. After I added brown sugar and milk, the taste was better. I used fresh pumpkin puree I made a few days ago. Thanks Amanda :) Made for I Recommend tag game
This was really yummy and also quite satisfying! I used cooked and mashed pumpkin increasing the spices accordingly, but still would have liked a little more pie spice flavour to come through. All in all though a great recipe that I will make again.
THANK YOU SO MUCH for sharing it here with us, Amanda Beth!
Made and reviewed for the Eating Well Event in the Photo Forum Novmeber 2010.