I don’t remember how I happened upon this recipe. But I’ve been making it every couple of weeks since. It’s a great way to use all the frozen pumpkin that my Mom or I put up and then never use. You can only eat so many pumpkin pies, right?
This makes a great breakfast item or nice dessert that isn’t too sweet. We mostly eat it for breakfast either cold or warm!
- Assembled ingredients.
4 cups whole milk
6 Tbsp polenta (I use this organic white polenta)
1/3 cup molasses
2 spoonfuls of honey
2 cups pumpkin puree
1 tsp ground ginger
1/2 tsp fresh ground nutmeg
Optional: 1/2 cup raisins or currants
In a heavy bottomed pan or dutch oven heat the milk over medium-high heat until it simmers. Slowly whisk in the polenta and turn heat to low. Cook the milk mixture for 15 minutes, stirring often. At the end of 15 minutes you should see the grains of polenta on the surface of the milk. Whisk in the molasses and honey and cook another 5 minutes, stirring often.
Remove from heat and whisk in pumpkin puree until well combined. Then add each egg separately and whisk until well combined. Whisk in remaining ingredients, except optional raisins. Pour pumpkin mixture into a well buttered 2 quart oven safe dish. Sprinkle optional raisins on top.
Bake in a 325* oven for an hour or until a knife comes out clean from the center. Let cool before serving for dessert or storing in the fridge for breakfast.
- Served for breakfast with plain yogurt.
Hmm, I have pumpkin in the freezer, and some polenta. I’m really curious to see how this would be… I don’t know if I’ve had a polenta pudding before. Dried cranberries would be good in it too
Heather, it’s very good. The texture is different than typical puddings. I love it for breakfast, it’s not too sweet or rich.
[...] Pumpkin Indian Pudding [...]
[...] so I could freeze some puree for later, I try to have a good supply frozen so I can make this Pumpkin Indian Pudding for breakfasts throughout the year. If you’ve only used pumpkin puree out of a can I [...]