Throw this in the slow cooker Wednesday night, and you'll wake up on Thanksgiving morning with breakfast ready and waiting. Top with some Greek yogurt and nuts to keep those bellies full until dinnertime.
1. In a 4 1/2- to 5-quart slow cooker, stir together milk, rice, maple syrup, salt, cinnamon, and vanilla. Cover and cook on low for 5 to 5 1/2 hours. (Let sit on warm if you're still asleep!) Before serving, stir in the pumpkin, butter, and a little additional milk as needed to make it creamy. Serve with optional toppings.