••••PUMPKIN CUSTARD••••

(Source: Taste of home.com & publications international & photo also)

••••PUMPKIN CUSTARD••••

•2 cups milk

•1/3 cup CREAM OF WHEAT Cinnamon Swirl Instant Hot Cereal, uncooked

•1/2 cup canned pumpkin pie mix

•tsp ground cinnamon

•+Whipped Cream (optional)

•+Toasted Pecans (optional)

1. Bring milk to a boil in saucepan over medium-high heat; stir in Cream of Wheat. Cook and stir until thickened, about 5 minutes.

2. Add pumpkin pie mix and stir until well combined. Let stand 10 minutes. Spoon into 4 small ramekins. Refrigerate at least 1 hour. Sprinkle with cinnamon and serve with whipped cream and toasted pecans, if desired.

TIP: To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently until nuts are lightly browned. Remove from skillet immediately. Cool before using.

TIP: This dessert is also delicious served warm, right after you make it. You can prepare it in the time it takes to make coffee.

****In addition to creating delicious desserts, Cream of Wheat is also a good source of calcium and iron.