Pumpkin Pie Oatmeal

  • Total: 8 min
  • Prep: 5 min
  • Cook: 3 min
  • Yield: 2 servings
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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)


  1. 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.
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