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Photo of Pumpkin and pear porridge by WW

Pumpkin and pear porridge

2 - 8
PersonalPoints™ per serving
Total Time
35 min
10 min
15 min



300 g, coarsely grated

Skim milk

2½ cup(s), (625ml)


3 medium, beurre bosc variety, unpeeled

Sugar-free maple flavoured syrup

¼ cup(s), (60ml)

Mixed spice

¼ tsp, pinch, plus ½ tsp extra for porridge

Dry rolled oats

1½ cup(s), (135g)

Vanilla bean extract, alcohol free

2 tsp

Pumpkin seeds (pepitas)

2 tsp, pepitas, toasted


  1. Place pumpkin, milk and 1 cup (250ml) water in a medium saucepan over medium heat. Bring to a simmer and cook, uncovered, stirring occasionally, for 5–7 minutes or until pumpkin is tender.
  2. Meanwhile, coarsely grate 1 pear and set aside. Cut each remaining pear into 8 wedges.
  3. Place pear wedges, 1 tablespoon maple syrup, pinch mixed spice and ⅓ cup (80ml) water in a medium frying pan over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, turning pears occasionally, for 5 minutes or until water has evaporated and pears are tender.
  4. Stir oats, vanilla, extra mixed spice and remaining maple syrup into pumpkin mixture. Cook, stirring, over medium-low heat for 5 minutes or until oats have softened and thickened. Stir in grated pear. Serve topped with pear wedges and pepitas.


To toast pepitas, toss them in a small, dry, non-stick frying pan over medium heat until golden.