Pumpkin-Maple Cream of Wheat for Breakfast

Source: recipe for Pumpkin-Maple Pudding at An Edible Mosaic

adapted by http://theresalwaysthyme.blogspot.com/

1 cup pumpkin puree

1 cup milk

3 tablespoons Cream of Wheat

3 tablespoons granulated maple sugar (more or less to taste)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon each clove, ginger, and salt

1/2 teaspoon pure vanilla extract

granola and chopped walnuts (optional; for garnish)

Combine everything except the vanilla, granola and walnuts in a medium saucepan; bring to a boil over medium heat, whisking frequently. Boil until thick and creamy, about 5-7 minutes, whisking almost constantly. Turn off the heat, stir in the vanilla, and pour into 2 individual serving bowls. Eat hot, or cool to room temperature and then refrigerate to chill. Top with granola and walnuts, if desired.