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Pumpkin Porridge

Servings: 1
Author: Stephanie Morish


  • 1/2 cup of canned pumpkin or butternut squash puree
  • 3 tablespoons hemp seeds
  • 1 tablespoon macadamia or cashew butter
  • 1 teaspoon cinnamon powder
  • Tiny pinch of sea salt
  • Splash of non-dairy milk such as coconut or almond (more for thinner porridge, less if you like it thicker)
  • Optional: 1/4 teaspoon vanilla powder 1/8 teaspoon cardamom powder, 1/8 teaspoon ginger powder, 1/8 teaspoon nutmeg


  • Add everything to a shallow saucepan over medium heat and stir to combine.
  • As it heats, the porridge will thicken, so stay around the kitchen so you can stir every minute or so. Once it gets to your desired warmth and consistency (it usually only takes 3-4 minutes), scoop it into a bowl, top with pumpkin seeds and enjoy!