Spiced Pumpkin and Pecan Congee

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.

Serves: 5
10 mins Prep time 55 mins Cook time
10 mins Prep time
55 mins Cook time
  • 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.

Cooking tip

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. 

Nutrition information

(Amount per serving)

  • 289Calories: 289Cholesterol: 2mg
  • Sodium: 306mgProtein: 5g
  • Total Fat: 5gSaturated Fat: 1g
  • Fiber: 4gCarbohydrate: 56g