In a 2-3 quart saucepan, combine the milk, water, butter, pumpkin puree, maple syrup, and pumpkin spice (and any other add-ins, see notes). Whisk together and bring to a gentle simmer.
Add the cream of wheat and whisk immediately to prevent lumps.
Continue to cook for 3-5 minutes, whisking often to prevent lumps and to ensure even cooking. Cook until the cream of wheat is thickened to your liking. If it gets too thick, whisk in a little milk or water until you reach your desired consistency.Safety tip: Cream of wheat sputters and splashes once it gets thick and is really hot, and it REALLY hurts if it gets on you. Because of this, I like to turn off the heat / move the saucepan away from the heat to reduce splatter, and wear long sleeves.
Divide the cream of wheat between 2 bowls (or 3-4, if serving kids). Serve as is, or with your favorite toppings (see ideas below!)
Cooking tip: You can always stir in more pumpkin puree and pumpkin spice after the cream of wheat is cooked, so if you're not sure how much you want to use, go easy on it first and then add more to taste.Time-saving tip: Whisk together all the ingredients (except the cream of wheat!) in a large jar or right in the saucepan the night before, and store in the fridge. In the morning, simply heat and whisk in the cream of wheat for a 5 minute breakfast.Make it healthier / lower in calories: