Pumpkin Pie Oatmeal

• 1 can (12-ounce) fat-free evaporated milk, Carnation(R)
• 1/2 cup pumpkin pie filling, Libby's(R)
• 1 1/4 cups quick-cooking oats, Quaker(R)
• 3 tablespoons chopped pecans, Planters(R)

1. In a saucepan, combine evaporated milk and pumpkin pie filling.
2. Bring to a boil over medium-high heat.
3. Add oats; cook and stir for 1 minute or until thickened.
4. Stir in 2 tablespoons of the pecans.
5. Top each serving with some of the remaining 1 tablespoon pecans.

milk, pumpkin pie filling, quickcooking oats, pecans

Taken from www.foodnetwork.com/recipes/sandra-lee/pumpkin-pie-oatmeal-recipe.html (may not work)