Pumpkin Pie Oatmeal

Pumpkin is very much like beans, tomatoes (for some uses), and corn: I have no problem using the canned version of this product because either it is out of season or, if it is in season, using it in its freshest form requires a labor-intesive process for relatively little return. Canned pumpkin is one of my pantry staples, and this is perhaps one of the most delicious and common ways I use it: pumpkin pie oatmeal.

Don't let the list of spices sound daunting. If you have pumpkin pie spice on hand, simply use 1 1/2 tbsp of it. Or frankly, you can simply use cinnamon in a pinch. 

Pumpkin Pie Oatmeal

yield: 4 servings

   1 15-oz can pumpkin (not pumpkin pie filling)

   3 cups water

     pinch of salt

   1 cup steel-cut oats 

 1/4 cup brown sugar, plus more to taste

   1 tbsp cinnamon

 1/2 tsp ginger

 1/4 tsp nutmeg

 1/4 tsp cloves

 1/4 tsp allspice

Open the can of pumpkin and, using a rubber spatula, spread it onto 4 paper towels that are folded over. Layer more paper towels to draw out some of the moisture from the pumpkin. The goal is to remove some, not all, of the moisture. Trust me, it won't stick to the paper towels and it won't add unnecessary liquid to the final product.

Bring 3 cups of water and salt to a boil in a pot over medium-high heat. Add the oats, reduce heat to low and simmer, uncovered for 5-7 minutes until liquid is absorbed, stirring regularly. Remove from heat.

Add in the desiccated pumpkin, brown sugar, and spices. Test for sweetness and add brown sugar by the tablespoon until you've reached the desired sweetness.