1 cup sorghum, rinsed 1 cup unsweetened almond milk 3/4 cup pumpkin puree 2 tbsp pure maple syrup 1 tbsp pumpkin pie spice 1 tsp pure vanilla extract

In a 3-to 4-quart slow cooker, combine all ingredients and 2 cups water. Stir will, cover and cook on low for 8 hours, until sorghum is tender and liquid is absorbed. NOTE: This dish can be refrigerated in a covered container and individual servings can be scooped out and reheated. To reheat, transfer to a small saucepan, add a splash of almond milk or water and cook over medium heat until heated through.