Indian Pumpkin Pudding

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#56545

serves/makes:

ready in:
2-5 hrs

ingredients

1/4 cup coarse-grind cornmeal
1 cup water
3 cups milk
1 teaspoon salt
1 cup pumpkin puree, fresh or canned
1 large egg, lightly beaten
1/3 cup dark brown sugar, firmly packed
1/2 cup molasses
1 tablespoon butter
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon cloves

directions

Preheat oven to 325 degrees F. Lightly spray a 1-1/2 quart souffle dish or casserole with nonstick cooking spray. Set aside.

In a bowl, stir cornmeal into water, mixing well. Transfer to a heavy saucepan and stir in 2 cups of the milk and salt, blending well. Bring to a boil, stirring constantly. Cook over medium-high heat, stirring, 10 minutes longer until thick and smooth.

Remove from heat and stir in all remaining ingredients except remaining cup of milk. Pour into prepared dish. Bake in oven for 30 minutes.

Remove and stir in the last cup of milk. Return to oven and bake 1-1/2 hours longer, until thick and bubbly. Serve warm.