Halloween and pumpkins - they go hand in hand. We’ve put our spin on this seasonal veg, using it for our scrumptious porridge stuffed pumpkin recipe. When baking the oats and spices in the pumpkin the flesh cooks at the same time. As your stir the porridge before serving, the flesh disintegrates into the oats making it taste just like pumpkin pie! Whats more, this is a really inexpensive recipe, very easy and guaranteed to wow your friends and family!
You could use any of our fantastic Stoats porridge blends in this recipe, but with its halloween coloured costume we were drawn to the super scrummy Apricot and Sultana blend. If you decide to use the Apple and Cinnamon porridge, simply eliminate the cinnamon from the additional ingredients and maybe reduce the sugar a bit. This recipe serves 4.
1 medium pumpkin
200 grams Stoats apricot and sultana porridge
200 ml milk
200 ml water
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
a pinch of salt
Carve out and remove a lid in the roof of your pumpkin and scoop out the inner seeds and stringy flesh.
Fill the empty pumpkin with the oats, milk, water, spices, sugar and salt.
Place the pumpkin lidless on a tray and bake for 30 minutes in a 180 degree oven.
Slot the pumpkin lid back in its place and continue baking the whole thing for a further 30 minutes.
Remove the pumpkin from the oven and stir the filling to introduce its soft inner flesh to the mixture.
Serve up into bowls! We love to add a sprinkling of pumpkin seeds at this point, or even a crumbled biscuit to really enhance the ‘pie-ness’ of this breaky!