Time 15m Yield 2 servings. Number Of Ingredients 8 Steps:
In a small saucepan, combine the water, milk, oats, pumpkin and pie spice. Bring to a boil; cook and stir for 5 minutes., Remove from the heat; stir in sugar and vanilla. If desired, sprinkle with cranberries and pumpkin seeds; drizzle with additional milk.
Time 45m Yield 4 Number Of Ingredients 10 Steps:
Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes. Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.
Yield 4 servings Number Of Ingredients 8 Steps:
Combine oats and milk in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute. Serve immediately, garnished with pecans and maple syrup, if desired.
Time 8m Yield 2 servings Number Of Ingredients 4 Steps:
In a saucepan, combine evaporated milk and pumpkin pie filling. Bring to a boil over medium-high heat. Add oats; cook and stir for 1 minute or until thickened. Stir in 2 tablespoons of the pecans. Top each serving with some of the remaining 1 tablespoon pecans.
Time 3h Yield 8 servings (1 pie) Number Of Ingredients 23 Steps:
For the crust: Preheat the oven to 350 degrees F. Grease a 9-inch deep dish pie pan with nonstick baking spray. Line a baking sheet with parchment paper. Whisk together the flour, baking soda, allspice, cinnamon, salt and nutmeg in a small bowl. Combine the vegan butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract. Mix on medium speed until combined. With the mixer running on low, add the dry ingredients until combined; do not overmix. Fold in the oats, pecans and raisins with a rubber spatula. Chill the dough in the fridge for at least 1 hour. Scoop twelve 1 tablespoon-size balls onto the baking sheet. Press the remaining dough into the bottom of the prepared pie pan. Bake the cookies until golden brown, 10 to 12 minutes. Bake the pie crust until golden brown and the center is cooked through, 18 to 20 minutes. Remove from the oven and cool completely. For the filling: Reduce the oven temperature to 325 degrees F. Combine the eggs, pumpkin puree, oat milk, brown sugar, ginger, salt and vanilla extract in a medium bowl. Place the cooled pie crust on a rimmed baking sheet and pour in the pumpkin filling. Bake until the filling is set, about 1 hour 20 minutes. Transfer to a cooling rack. Dollop the vegan whipped cream around the edges of the pie and arrange the cookies in ring around the outer perimeter. Serve immediately.
Time 10m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Bring water to rapid boil in medium sized saucepan. Add oatmeal, and cook two minutes, stirring frequently. Remove from heat, and add pumpkin. Remove to serving bowls, and add milk, if using. Sprinkle with cinnamon. Serve warm.
Time 8h10m Yield 1 Number Of Ingredients 6 Steps:
In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight. To serve, stir mixture and top with pepitas. Refrigerate leftovers.
Time 10m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients. Cook over low heat for 20 minutes, or until thick. If you want something a bit creamier, use skim milk instead of water. For Vegan do not use milk.
