2 cups old fashioned rolled oats (not quick cooking)
2/3 cup canned pure pumpkin purée (not pumpkin pie filling)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice or cloves
¼ teaspoon freshly ground nutmeg
¼ teaspoon fine sea salt
Maple syrup and toasted pecans, for serving
Bring the milk or water to a boil. Add the oats, pumpkin purée, cinnamon, ginger, allspice or cloves, nutmeg, and salt then reduce the heat to medium-low and simmer, stirring occasionally, until thick and creamy, about 10 minutes, depending on the desired consistency.
Divide among bowls, drizzle with maple syrup, sprinkle with pecans, and serve.