Pumpkin Spice Cream of Wheat

My kids were starting to get a little jealous of my homemade pumpkin spice latte habit. They kept asking if they could have one too, and while I try to be a pretty nice mom, I'm not nice enough to give them coffee first thing in the morning. (Or ever. Just to be clear on that.)

As they were staring longingly beside me as I whisked up the pumpkin and the spice and the cream, I had a little idea. And it was a good idea. One good enough that I think it's worth sharing.

Pumpkin Spice Cream of Wheat.

It's a super-fast, super-simple hot breakfast for a chilly fall day. And it helps with the guilt of those delicious lattes every morning. This recipe makes two servings, and takes about five minutes to prepare.

In a sauce pan, make your cream of wheat as directed. I actually use Bob's Red Mill wheat farina. It's 2 cups of water to 1/2 cup wheat, boiled for a minute or two. I usually add 1/4 tsp of salt to the cereal as it cooks.

When it's done, remove it from the heat and add:
1 Tbsp. butter
2 Tbsp. pumpkin puree
2-3 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice


Mix it all together well. Spoon into bowls, then top with a bit of half & half and a sprinkle of nutmeg.

Okay, so I'm not a food photographer, and this doesn't look very pretty. But it's really, really good. I promise.