Pumpkin Crockpot Oatmeal

I decided to try a little something different with the oatmeal today (or last night if you will).  I had a can of pumpkin left over from the holidays, and wondered if it would work in the breakfast.  Come to find out, the kids love it!  They say it's like pumpkin pie for breakfast.  

Pumpkin Crockpot Oatmeal

4 1/2 cups oats (not quick cooking kind)
10 cups water
1 cup brown sugar
1/2 tsp salt

1/2 tsp nutmeg and cloves

1 tsp cinnamon
1 tsp vanilla

1 - 29oz can of Pumpkin

Combine all ingredients in crockpot. Chunk up pumpkin and try to distribute chunks evenly. It will cook and separate on its own.  
Cover with lid.
Turn to warm for 8-10 hours. Mix well.  Serve.  

It's a full crockpot of oatmeal. ;)

Hannah's Mock Pumpkin Pie

For some reason we were blessed with a surplus of 29 oz cans of yams in syrup.  Someone gave us a box of them last year.  Don't get me wrong.  I am a huge sweet potato and yam fan.  I generally eat them baked or in soups though.  So I was left with wondering what to do with all these canned yams in syrup. 

I gave my 11 year old daughter, Hannah, the idea and she went with it.  She wanted Pumpkin Pie, and it turned out amazing.  

2 eggs

1 tablespoon all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

1 can (29 oz) yams in syrup

1 can evaporated milk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 (9 inch) unbaked pie crust

Preheat oven to 450°

Drain the yams; discard the syrup.  Mash the yams until smooth.  Mix in the flour, salt, sugar, and spices.  Mix in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.

Bake at 450° for 10 minutes then reduce the oven temperature to 325° and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.