Ashley Simper, MS, RD, LDN

Community/Outpatient Dietitian

OSF Saint Francis Medical Center

Central Illinois Academy of Nutrition and Dietetics Media Spokesperson


Pumpkin Pie Porridge

Tastes like the filling of a pumpkin pie,

 but can be eaten as either a dessert or a breakfast.



Cooking spray

3 ½ cups skim milk

2/3 cup cornmeal

1 Tablespoon trans-fat free margarine

¼ teaspoon salt

3 large eggs

1 – 15 oz can 100% pure pumpkin

¼ cup molasses

2 Tablespoons Splenda® brown sugar blend

1 teaspoon pumpkin pie spice

½ teaspoon vanilla extract


  1. Spray slow cooker with cooking spray and preheat on high for 10-15 minutes.
  2. In large saucepan or stockpot, bring milk, cornmeal, margarine and salt to boil, stirring constantly to prevent scalding for 2-3 minutes.  Cover and simmer until thickened. 
  3. In a large bowl, whisk eggs.  Add the remaining ingredients and whisk until combined. 
  4. Add cooked cornmeal mixture a little at a time to pumpkin mixture and stir until combined. 
  5. Pour into slow cooker and cook on high for 2 hours, then on low for 1 hour.  May also consider cooking on low for 6 hours. 
  6. Serve warm topped with low fat frozen yogurt or with Greek yogurt and pecans for a breakfast dish.

Serves 10

Nutrition Information

Per ½ cup serving

Calories:  154

Total Fat:  3 g

    Saturated Fat:  1 g

Sodium:  139 mg

Total Carbohydrate:  25 g

    Dietary Fiber:  1 g

    Sugars:   15 g

Protein:  6 g