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
Prepare your water bath canner and jars. Place jar lids and rings in a small pot of simmering water.
Heat the vinegar, water, and sugar together in a large, non-reactive pot. Stir frequently until the sugar is dissolved. Place the spices in a piece of cheesecloth and tie together with twine. Place in the liquid.
Add the pumpkin to the pot and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until the pumpkin pieces become fork-tender and turn translucent, about 35-40 minutes.
Ladle the pumpkin into sterilized canning jars. Cover with the brine leaving 1/2-inch of headspace. You may also place a couple pieces of whole spices into the jars, if desired. Wipe the rims of the jars.
Top with the lids and rings. Boil in the water bath canner for 20 minutes. Remove and place on a towel. Let sit for about 24 hours. Ensure the the lids pop and seal. Store in a cool, dark place for up to one year.
Prepare a small boiling water bath canner and jars. Place lids in a small saucepan and bring to a gentle simmer.
In a large pot, combine vinegar, water and sugar. Heat to dissolve sugar.
Place peppercorns, cloves, allspice berries, crushed cinnamon sticks and bay leaf in a muslin spice bag or tie them tightly in a length of cheesecloth.
Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer.
Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender.
When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.
When time is up, remove jars from canner. Let them cool on a folded kitchen towel.
When jars are cool enough to handle, remove rings and test seals by grasping edges of the lids and gently lifting jars. Lids should hold fast.
Let pickles cure at least 2 weeks prior to eating.
