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Hot Pumpkin "Cereal"

User Rating 4.5 Star Rating (23 Reviews)


Updated June 25, 2014

Pumpkin soup
Susie Cushner/The Image Bank/Getty Images
This may sound strange, but it's very good on a cold morning when you miss a nice steaming bowl of regular hot cereal. It's good without the pumpkin as well.

If you like, you can freeze the rest of the pumpkin in an ice cube tray and then transfer to a zip-type bag. Then, just pop out as many as you want.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1/2 C ricotta cheese
  • 1 egg
  • 1/4 C pumpkin puree'
  • Pinch salt
  • Sweetener and flavorings to taste
  • 2 T flax seed meal (optional)


This cooks on the stove. I usually find it goes fastest in a non-stick skillet.

1) Mix up the ricotta with water to thin it out - quite thin if you want to add flax seed meal, which thickens it a lot.
2) Add an egg and beat well (I use a whisk) - you don't want a lot of strings of egg white.
3) Add the pumpkin and salt.
4) Sweeten to taste and add cinnamon and nutmeg or whatever. If I have it, I like to add a touch of Da Vinci's Sugar-Free Caramel Syrup.
5) Stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point.

Possible additions: peanut butter (yum!), butter, nuts, you name it.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!!, Guest lovinlowcarb

Oh my goodness gracious, this is delicious. I used this recipe and another I found and created sort of a hybrid version of this....I didn't measure anything...just took two huge tablespoons of ricotta, about 2 tablespoons heavy cream, a few squirts of liquid splenda, cinnamon, one egg and about 2 tablespoons canned pumpkin and whisked them together in a mixing bowl. I put about a tbsp of butter in a skillet, melted it and then added mixture. Cooked for about four minutes until it got grainy and started sticking a bit and took it out. THENNNNN...to top it off I used sugar free hazelnut creamer and some sugar free maple syrup. HEAVEN IN A BOWL. I am so grateful to have something like this for the fall/winter season, it was like the best cream of wheat I've ever had in my life. I will probably make this EVERY DAY. So delicious.

22 out of 24 people found this helpful.

See all 23 reviews

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