In a saucepan, bring the water to a boil. Add the remaining ingredients and cook, stirring occasionally, for 5 minutes, or until the oats thicken and the pumpkin is dissolved. Sweeten to taste.
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Notes
No pumpkin spice mix? No problem! Mix 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a ⅛ teaspoon of ground cloves. Measure and use. What to do with the extra pumpkin:
Pumpkin freezes well, and you can either thaw it overnight in the fridge or quickly in the microwave when you need it.
Add to a batch of chili or soup to thicken it up and add some good, fall flavor.
Use it in your smoothies for a decadent coconut twist.
Freeze it for later. You can freeze it all in one freezer-safe container or pour it into an ice cube tray. Tha
About sweetening: The calorie calculation for this recipe is without sweetener, since that will vary depending on what sort you choose. I like to use maple syrup or brown sugar to sweeten these oats.