Save on Pinterest

Pumpkin Cream of Wheat

This autumn-inspired breakfast tastes like pumpkin pie—without the guilt! Double the recipe if you feel like sharing. —Amy Bashtovoi, Sidney, Nebraska
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    1 serving


  • 1/2 cup 2% milk
  • 1/4 cup half-and-half cream
  • 3 tablespoons Cream of Wheat
  • 1/4 cup canned pumpkin
  • 2 teaspoons sugar
  • 1/8 teaspoon ground cinnamon
  • Additional 2% milk


  • In a small microwave-safe bowl, combine the milk, cream and Cream of Wheat. Microwave, uncovered, on high for 1 minute; stir until blended. Cover and cook for 1-2 minutes or until thickened, stirring every 30 seconds. Stir in the pumpkin, sugar and cinnamon. Serve with additional milk.
Nutrition Facts
1 cup: 314 calories, 9g fat (6g saturated fat), 39mg cholesterol, 96mg sodium, 46g carbohydrate (18g sugars, 4g fiber), 10g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Actuary
    Nov 21, 2020

    Great flavor, just the right amount of sugar. The cereal was lumpier than usual when I make it in the microwave, probably because of the milk (I usually use water). I will also add a bit more spice and a pinch of salt next time.

  • Angel182009
    Jan 29, 2019

    My family really enjoyed this spin on Cream of Wheat. Definitely livens up a morning compared to the regular cup of cereal or oats.

  • Orbs
    Oct 14, 2017

    Wow--so delicious! I will make this again. Added raisins and chunky applesauce. I used all milk, no half-and half. Thank you, Amy, for sharing this recipe.