SUPER SPICY INDIAN PUMPKIN PUDDING

1/4 cup coarse-grind cornmeal
1 cup water
3 cups milk, divided use
1 teaspoon salt
1 cup cooked, pureed pumpkin, fresh or canned
1 large egg, lightly beaten
1/3 cup firmly packed dark brown sugar
1/2 cup molasses
1 tablespoon melted butter
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
Vanilla ice cream (optional, to serve)

Preheat the oven to 325 degrees F. Lightly butter a 11/2-quart souffle dish or casserole and set aside.

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

Remove from the heat and stir in the pumpkin, egg, sugar, molasses, butter, ginger, allspice and cloves. Pour into the prepared dish.

Bake in the oven for 30 minutes. Remove from the oven and stir in the remaining 1 cup milk. Return to the oven and bake for 1 1/2 hours longer until thick and bubbly.

Serve warm. Accompany with vanilla ice cream, if desired.

Servings: 6
Source: Squash: a Country Garden Cookbook by Regina Schrambling