In a 3-quart stockpot or Dutch oven bring the water and cinnamon stick to a boil then reduce heat to simmer.

To a blender milk, oats, pumpkin, blend until slightly smooth.

Add sugar to Dutch oven, stir to dissolve. Stir in vanilla extract. Return heat to medium-high heat.

Add to the blender mixture to the Dutch oven, cook on low stirring occasionally until oats have absorbed most of the water and mixture thickens, about 8 minutes.

Serve warm sprinkled with pepitas, optional.