Pumpkin Indian Pudding

Name: Pumpkin Indian Pudding
Ingredients: 2 c. whole or skim milk; 1/3 c. yellow cornmeal (preferably stone-ground); 2 Tbsp. butter, cut in small pieces; 1/4 c. dark brown sugar, packed; 1/4 tsp. cinnamon; 1/4 tsp. ginger; dash of nutmeg; 1/8 tsp. salt; 1/2 c. pumpkin puree (canned or homemade); 1 Tbsp. molasses

10 ingredients

4 steps

Ingredients

2 c. whole or skim milk
1/3 c. yellow cornmeal (preferably stone-ground)
2 Tbsp. butter, cut in small pieces
1/4 c. dark brown sugar, packed
1/4 tsp. cinnamon
1/4 tsp. ginger
dash of nutmeg
1/8 tsp. salt
1/2 c. pumpkin puree (canned or homemade)
1 Tbsp. molasses

Directions

1

Preheat oven to 275°.
2

Butter a 1-quart baking dish; set aside.
3

In a large, heavy saucepan, combine milk and cornmeal. Cook and stir over medium heat 7 to 10 minutes until the mixture is creamy.
4

Add butter and stir until melted.

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