Make the pumpkin cream:
Combine pecans, pumpkin puree, spices, granulated sugar, heavy cream, butter, and vanilla extract in a food processor. Process until smooth and creamy, about 2-3 minutes. Transfer pumpkin cream to a container with a tight fitting lid and place in the refrigerator until ready to use. Pumpkin cream will last about a week, covered, in the refrigerator.
Make the oatmeal:
In a medium saucepan, combine the milk, salt, cinnamon, vanilla powder, butter, and granulated sugar (if using). Bring mixture to a boil over medium high heat. Reduce the heat to low and stir in the oats.
Simmer the mixture, stirring occasionally until the oats increase in girth and the mixture thickens, about 10-15 minutes. You can follow package directions, however, I find the oats don't cook enough at 5 minutes. I think it's a Latino thing.
Remove mixture from heat and stir in as much pumpkin cream as desired. As much as you like. 1 tablespoon, 1/4 cup. This is your breakfast. Stir in toasted pecans, if desired.
Oatmeal serves two Dominicans. Pumpkin Cream is enough for at least 4 bowls of oatmeal.
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