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.