Pour the milk into a medium saucepan and set it over medium heat, bringing it to a gentle simmer while you prepare the oats.
Add the rolled oats to the simmering milk, stirring occasionally to prevent sticking. Cook for about 5 minutes until the oats start to soften and absorb the liquid.
Stir in the pumpkin puree and continue to cook, adjusting the heat if necessary to keep a gentle simmer. The mixture will begin to thicken and take on a vibrant orange hue.
Sprinkle in the cinnamon, add a pinch of salt, and stir well to evenly distribute the spices and salt into the oatmeal.
Cook for another 5 to 7 minutes, stirring frequently, until the oats are tender and the porridge is thick and creamy.
Remove the saucepan from heat and stir in the maple syrup, tasting and adjusting sweetness if desired.
Let the oatmeal sit for a minute to settle and develop its creamy consistency, then give it a final stir.
Scoop the warm pumpkin oatmeal into bowls, optionally garnishing with a sprinkle of cinnamon or a few extra pumpkin seeds for texture.
Enjoy your hearty, seasonal breakfast with a cozy cup of tea or coffee.
