Heat milk on the stove over medium heat, stirring regularly.
When the milk is quite warm, add the chocolate. (If it’s shaved it will melt faster.) Whisk until all the chocolate is melted and the milk is as hot as you would like it.
Whisk in the the pumpkin pie spice.
Serve with a sprinkle of pumpkin pie spice on top. Stir occasionally while drinking. Recipe can be easily doubled, tripled, quadrupled!
Combine the water, milk and pumpkin in a medium saucepan over high heat. Stir to dissolve the pumpkin in the mixture, and allow the liquid to come to a boil.
Stir in the oats and spices and turn down the heat to low. Allow to cook, stirring occasionally, for about 5 minutes, or until the oatmeal is thick. Remove the oatmeal from the heat and allow to sit for a minute or two (the oatmeal will continue to thicken), then stir in brown sugar or maple syrup (a little goes a long way) and top with raw or toasted pecan pieces to serve.
Recipe Notes
Substitute coconut or almond milk for vegan version
Microwave small Pumpkin about 10 minutes to help soften it a bit. Cut the Pumpkin into quarters, and boil them about 15 minutes or until soft. Cool the quarters then remove the skin and puree.
Sauté minced Onion in 1 stick of Butter.Add Oil and pureed Pumpkin to Onions and mix well.
Add Sugar, Cinnamon and Vanilla. Season with Salt.
Mix well and set aside to begin the Béchamel sauce.
Béchamel Sauce: Heat 1 stick of Butter in a medium sauce pan. Add Flour over medium heat and stir until golden brown. Heat Milk to almost a boil and then add 1 cup at a time to the Flour mix and whisk. Bring the mixture back to a boil for 20-30 seconds. Add in Nutmeg and Pecorino.
To build the Lasagna: In the bottom of a 9x13 baking dish, ladle an even layer of Béchamel Sauce. Build the layers starting with Noodles, Sauce, Pumpkin, Mozzarella and Sauce. Continue with another Noodle layer then more Sauce, Pumpkin, Sauce, and Mozzarella. Repeat until all ingredients are used ending with a layer that is a Noodle layer, Béchamel, Pumpkin, more Béchamel, Mozzarella and Pecorino.
Bake at 400°F for 45 minutes and let cool for 30 minutes or until set up.
