The girls and I loved it but it wasn't very sweet and didn't have enough flavor. Next time we will add more spices. We don't add sweetener to our whipped cream, so we sprinkled cinnamon sugar on it. It was easy to make and we will definitely make it again.
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Thanks to Pinterest, here is what Meredith is making for lunch.
1 (15 oz.) can pumpkin purée
1/2 cup brown sugar
2 large eggs
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp vanilla extract
1.5 cups milk (rice milk)
2.5 cups dry old-fashioned oats
STEP 1: Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk (and yogurt if using).
STEP 2: Mix the dry oats into the pumpkin mixture. Coat an 8x8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
STEP 3: Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.
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