Baked Pumpkin Porridge

I love fall because pumpkins are everywhere in the markets and really inexpensive!  I know my last post was about pumpkins and I'm sure the next few will also be. The sweet green pumpkins they have here in Korea are just so amazing. I want them in every meal! 

Baked Pumpkin Porridge
Prep Time: 15 minutes  
Cooking Time: 40 mins to 1 hour
Serves Four!
Ingredients:
2 sweet green pumpkins 
1 cup chopped or blended Korean pears (apples or apple sauce also works)
2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg 
(I actually added more of each spice, but I think most people would find that too strong.)
1 Tablespoons agave or honey (or whatever sweetener you prefer)
1 cup oats (For gluten free, use GF oats, cream of rice, buckwheat, quinoa, or whatever your favorite hot cereal is) 
1 cup left over cooked brown rice (I pureed mine because I like the smooth consistency. You can also replace this with more oats, I just happened to have left over rice that I wanted to use up.)
2 Tablespoon ground up flax or chia seed 
1 teaspoon vanilla extract
3/4 cup dairy free milk (recipe here)
kefir and walnuts for topping (optional)

Step 1: Thoroughly wash and carve out the pumpkin, saving the seeds for roasting later.
Step 2: Preheat oven 375 degrees. 
Step 3: Rub the outside of the pumpkin with a little coconut oil
 
Step 4: Combine all ingredients in a large bowl, stir well and divide batter evenly between the two pumpkins. 
Step 5: Place both pumpkins on a cookie sheet and bake for 40 mins to an hour or until pumpkin is soft enough to scoop and porridge is done.

I recommend cooking the pumpkin with the top off for the first 20 mins and then putting the top on loosely for the rest of the baking time. I soaked the stem in some water so that it wouldn't dry out. 

 I added kefir (not vegan) and some extra walnuts:

The skin is thin, tender, and delicious on these Korean sweet pumpkins!