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Pumpkin Millet Porridge

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 serving
Author Kath Younger


  • 1 cup dry millet
  • 2 cups water
  • 1 cup 2% milk
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 1 tbsp maple syrup
  • 2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1/4 cup raisins
  • 1/4 cup chopped pecans


  • Combine millet, water, milk, and salt in a medium saucepan over medium high heat.
  • Allow millet to come to a light boil and then reduce heat to a simmer for about 20 minutes, until thick. Stir often!
  • While millet simmers, toast pecans in a toaster oven or dry skillet until fragrant, about 3 minutes. Be careful not to burn them.
  • When thick, stir pumpkin, maple, vanilla, pumpkin pie spice, and raisins into millet.
  • Portion porridge into four bowls and top each with a tbsp of pecans.
  • Serve with an 8 ounce glass of milk on the side.