Pumpkin-Maple Breakfast Pudding

Name: Pumpkin-Maple Breakfast Pudding
Ingredients: 1 cup Pumpkin Puree; 1 cup Water Or Milk; 3 Tablespoons Semolina; 3 Tablespoons Granulated Maple Sugar, More Or Less To Taste; 1/2 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1/8 teaspoons Ground Cloves; 1/8 teaspoons Ginger; 1/8 teaspoons Salt; 1/2 teaspoons Pure Vanilla Extract; 2 Tablespoons Pomegranate Arils (optional; For Garnish)

11 ingredients

4 steps

Ingredients

1 cup Pumpkin Puree
1 cup Water Or Milk
3 Tablespoons Semolina
3 Tablespoons Granulated Maple Sugar, More Or Less To Taste
1/2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/8 teaspoons Ground Cloves
1/8 teaspoons Ginger
1/8 teaspoons Salt
1/2 teaspoons Pure Vanilla Extract
2 Tablespoons Pomegranate Arils (optional; For Garnish)

Directions

1

Combine everything except the vanilla extract and the pomegranate arils in a medium saucepan; bring to a boil over medium heat, whisking frequently. Boil until thick and creamy (about the consistency of cream of wheat), about 5 minutes, whisking almost constantly. Turn off the heat, stir in the vanilla, and pour into 2 individual serving bowls. Eat hot, or cool to room temperature and then refrigerate to chill. Top with pomegranate arils, if desired.
2

*Use milk (any kind you like) instead of water if you want a creamier consistency.
3

**I buy my semolina at my local Arabic grocery store; if you can't find it, farina (Cream of Wheat) will also work.
4

***If you can't find granulated maple sugar, you can substitute brown sugar along with 1 teaspoon maple-flavored extract.