Pumpkin Pie Oatmeal
By: Sandra Lee
Ingredients
1 can (12-ounce) fat-free evaporated milk
1/2 cup pumpkin pie filling
1 1/4 cups quick-cooking oats
3 tablespoons chopped pecans
Directions
In a saucepan, combine evaporated milk and pumpkin pie filling.
Bring to a boil over medium-high heat.
Add oats; cook and stir for 1 minute or until thickened.
Stir in 2 tablespoons of the pecans.
Top each serving with some of the remaining 1 tablespoon pecans.
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