Pumpkin Pie Porridge

Pumpkin Pie PorridgePumpkin Pie Porridge.JPG
Tastes like the filling of a pumpkin pie, but can be eaten as either a dessert or a breakfast.

gluten-free-icon.gif Gluten Free

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Ingredients

  • Cooking spray
  • 3 ½ cups skim milk
  • 2/3 cup cornmeal
  • 1 Tablespoon trans-fat free margarine
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 – 15 oz can 100% pure pumpkin
  • ¼ cup molasses
  • 2 Tablespoons Splenda® brown sugar blend
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract

 

Directions

  1. Spray slow cooker with cooking spray and preheat on high for 10-15 minutes.
  2. In large saucepan or stockpot, bring milk, cornmeal, margarine and salt to boil, stirring constantly to prevent scalding for 2-3 minutes.  Cover and simmer until thickened. 
  3. In a large bowl, whisk eggs.  Add the remaining ingredients and whisk until combined. 
  4. Add cooked cornmeal mixture a little at a time to pumpkin mixture and stir until combined. 
  5. Pour into slow cooker and cook on high for 2 hours, then on low for 1 hour.  May also consider cooking on low for 6 hours. 
  6. Serve warm topped with low fat frozen yogurt or with Greek yogurt and pecans for a breakfast dish.

 

Serves 10

 

Nutrition Information
Per ½ cup serving
Calories:  154
Total Fat:  3 g
    Saturated Fat:  1 g
Sodium:  139 mg
Total Carbohydrate:  25 g
    Dietary Fiber:  1 g
    Sugars:   15 g
Protein:  6 g