Spiced Pumpkin and Pecan Congee

Step 1

Bring rice, pumpkin, carrot juice, water and sea salt to boil in 5-quart Dutch oven on medium-high heat. Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until rice and pumpkin are tender and desired consistency is reached. Stir in pumpkin pie spice.

Step 2

To serve, spoon pumpkin congee into serving bowls. Top each with yogurt, dates and pecans. Drizzle with maple syrup.