Autumnal Spiced Pumpkin Porridge

This dish combines the warmth and spice of pumpkin with the creaminess of oat custard and the lightness of whipped cream, creating a multi-textured and flavorful experience that's both indulgent and comforting.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Breakfast

Cuisine: Sattvic

Keyword: Autumn, Pumpkin, Vegetarian, Warm

Servings: servings

Calories: 300kcal

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This Pumpkin Spice Porridge recipe offers a warming and flavorful dish, ideal for a gourmet autumn breakfast. The addition of pumpkin spice pecans adds a delightful crunch and spice, making each bite both luxurious and comforting.

Equipment

Heavy-bottomed pot A high-quality heavy-bottomed pot is essential in sattvic cooking to ensure even heat distribution and avoid burning.

Wooden porridge spurtle The spurtle ensures gentle, lump-free stirring, ideal for preserving the harmony of sattvic dishes.

Serving bowls

Ingredients

For the Pumpkin Spice Porridge:

1 cup steel-cut oats
2 cups grass-fed half and half or coconut milk
1 tablespoon ghee
1 teaspoon pumpkin pie spice
A pinch of salt
2 tablespoons maple syrup or honey

For the Pumpkin Oat Custard:

1 cup pumpkin puree
1/2 cup grass-fed cream or coconut cream
1/4 cup finely ground oats or oat flour
2 tablespoons ghee
2 tablespoons maple syrup or honey
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

Orange Flavored Sauce:

1 cup fresh orange juice preferably from ripe, sweet oranges
Zest of 1 orange for added flavor and aroma
2 tablespoons maple syrup or honey adjust according to desired sweetness
1 teaspoon cornstarch to thicken the sauce, optional
A pinch of turmeric for enhancing the orange color, optional

For the Topping:

1 cup heavy whipping cream or coconut cream whipped to soft peaks (unsweetened)

For the Pumpkin Spice Pecans:

1 cup pecan halves
1 tablespoon ghee or coconut oil melted
1 tablespoon maple syrup or honey
1/2 teaspoon pumpkin pie spice
A pinch of salt

Instructions

Prepare the Pumpkin Spice Pecans:

Preheat the oven to 350°F (175°C).
In a bowl, toss the pecans with melted ghee or coconut oil, maple syrup or honey, pumpkin pie spice, and a pinch of salt until well coated.
Spread the pecans on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until fragrant and lightly toasted. Let cool.

Make the Orange Sauce:

In a small saucepan, combine the orange juice, orange zest, and maple syrup or honey. If you’re using turmeric, add it at this stage.

Thicken the Sauce (if desired):

Dissolve the cornstarch in a small amount of cold water and then whisk it into the orange juice mixture. This step is optional but helps create a slightly thicker sauce.

Cook the Sauce:

Bring the mixture to a low simmer over medium heat, stirring constantly. Cook for about 5-7 minutes, or until the sauce has slightly thickened and the flavors have melded together.
Allow the sauce to cool to room temperature. It will thicken further upon cooling.
Transfer the sauce to a small squeeze bottle for easy serving.

Cook the Porridge:

In a saucepan, bring the almond or coconut milk to a gentle simmer.
Add the steel-cut oats, a pinch of salt, and 1 tablespoon of ghee.
Cook on low heat, stirring occasionally, until the oats are tender and creamy (about 20-30 minutes).
Stir in the pumpkin pie spice and maple syrup or honey. Adjust sweetness to taste.

Prepare the Pumpkin Oat Custard:

In a separate saucepan, combine pumpkin puree, almond or coconut milk, ground oats or oat flour, 2 tablespoons of ghee, maple syrup or honey, pumpkin pie spice, and vanilla extract.
Cook over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency (about 10 minutes). Remove from heat.

Assemble the Dish:

Spoon the warm pumpkin spice porridge into bowls.
Swirl a generous amount of the pumpkin oat custard into each bowl.
Top each serving with a dollop of unsweetened whipped cream.
Sprinkle pumpkin spice pecans over the top for added crunch and flavor.
Top with Orange Sauce.

Serve:

Enjoy this comforting and indulgent autumn breakfast, with the rich flavors of pumpkin and the creamy, nutty notes of ghee in every spoonful.

Nutrition

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