Recipe: Indian Pumpkin Pudding

INDIAN PUMPKIN PUDDING

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

Preheat oven to 275 degrees F. Butter a 1-quart baking dish; set aside.

Combine the milk and cornmeal in a large, heavy saucepan. Cook and stir over medium heat until the mixture is creamy, about 7 to 10 minutes.

Remove from heat. Add butter and stir until melted; set aside.

In a small bowl, combine brown sugar, cinnamon, ginger, nutmeg and salt. Stir into the milk mixture. Add pumpkin puree and molasses. Pour into the dish.

Bake for 1 1/2 hours, or until a knife inserted near the center comes out clean.

Servings: 4
Source: Zucchini, Pumpkins, and Squash by Kathleen Stang