Congee - or breakfast porridge - provides comforting warmth and the ability to keep us full throughout the morning. Add next-level, sweet goodness with a combination of spiced pumpkin or butternut squash to add tender texture, chewy chopped dates to bring the instant sweetness and toasted pecans to impart a nutty crunch. Drizzle with maple syrup and dig on in.
Bring rice, pumpkin, carrot juice, water and sea salt to boil in 5-quart Dutch oven on medium-high heat. Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until rice and pumpkin are tender and desired consistency is reached. Stir in pumpkin pie spice.
To serve, spoon pumpkin congee into serving bowls. Top each with yogurt, dates and pecans. Drizzle with maple syrup.
Make Ahead Tip: Congee can be prepared a day ahead up to Step 1. Cover and refrigerate congee in Dutch oven. Reheat, uncovered, on medium-low heat, stirring occasionally and adding additional water to reach desired consistency, if needed. Serve as directed.