This simple dish is one I look forward to every pumpkin season. My mom would regularly make cream of wheat for breakfast on Sundays and during pumpkin season she would sometimes add pumpkin to it. Feel free to play with the ratios of pumpkin, cream of wheat, and milk, it all depends on how thick you like your porridge.
~4 cups diced pumpkin flesh
~ 1 cup instant cream of wheat
1/2 cup of milk
2 Tablespoons sugar
1. I used frozen pumpkin flesh and filled a small pot with about 4 cups of diced pumpkin and added water to the pot. Add enough water to where most of the pumpkin in submerged not completely covered and bring it to a boil. Boil for about 5-10 minutes. The pumpkin/water ratio is pretty forgiving to this recipe.
2. After 5-10 minutes the pumpkin should be cooked. Using a potato masher, mash the pumpkin up to reach as homogeneous of a consistency as you can.
3. Once the pumpkin is mashed add in your cream of wheat as you continuously stir it with a whisk. If you like your porridge thinner or thicker make your adjustments here by adding more or less of the cream of wheat.
4. Turn the heat down to low. In a cup beat your egg, milk, and sugar together. Mix the egg, milk, and sugar mixture into the porridge as it continues to bubble and cook. Keep mixing the porridge to ensure that the egg, milk, and sugar is evenly distributed. Cook for an additional 2-3 minutes and serve this delicious porridge hot.