- 1 can (12-ounce) fat-free evaporated milk, Carnation(R)
- 1/2 cup pumpkin pie filling, Libby's(R)
- 1 1/4 cups quick-cooking oats, Quaker(R)
- 3 tablespoons chopped pecans, Planters(R)
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.