Ingredients:

• 2 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 3 cups water
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt (optional)
• 1 cup LIBBY'S^® 100% Pure Pumpkin
• 1/3 cup firmly packed brown sugar
• 1 8-ounce container vanilla low-fat or non-fat yogurt
• 3 tablespoons coarsely chopped toasted pecans

How to make it:

1. In medium saucepan, bring water, pie spice and salt (if desired), to a boil; stir in oats. Return to a boil; reduce heat to medium.
2. Cook 1 minute for quick oats, 5 minutes for large flake oats or until most of liquid is absorbed, stirring occasionally. Stir in pumpkin and brown sugar; cook 1 minute. Let stand until desired consistency.
3. Spoon oatmeal into four cereal bowls. Top with yogourt and pecans.

To make your own pumpkin pie spice:
Combine 4 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store tightly covered.
To toast pecans: Spread pecans evenly in shallow baking pan.
Bake at 400°F 5 to 7 minutes or until deep golden brown. Or, spread nuts evenly on microwave‑safe plate.
Microwave on HIGH 1 minute; stir. Microwave on HIGH, checking every 30 seconds until nuts are fragrant and browned.


Variations
Microwave Directions:
In 3‑quart microwaveable bowl, combine water, pie spice, salt and oats.
Microwave on HIGH 6 to 7 minutes for quick oats and 9 to 10 minutes for large flake oats or until most of liquid is absorbed. Stir in pumpkin and brown sugar.
Microwave on HIGH 30 to 60 seconds. Let stand until desired consistency.