Sweet Pumpkin Cornmeal Mush

Serves 8

Cooking Time: 20 minutes


3 cups water - divided

1 cup pumpkin puree

1 cup finely ground cornmeal

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

2 Tablespoons unsalted butter

2/3 cup packed brown sugar - divided

1/3 cup chopped pecans


1. Preheat oven to 450 degrees F.

2. Blend together 1 cup water and cornmeal - set aside.

3. Combine 2 cups water and pumpkin puree in a medium saucepan. Bring to a boil and pour in cornmeal slurry, stirring constantly with a wire whisk.

4. Reduce heat to low and continue stirring until thickened, which is almost immediately.

5. Remove from heat and stir in 1/3 cup brown sugar, vanilla, butter and pumpkin pie spice. Blend well.

6. Pour into 8 small (1 1/2 cup capacity) oven-safe bowls.

7. Stir together 1/3 cup brown sugar and pecans. Top each bowl evenly with mixture.

8. Place bowls on a baking sheet and bake for 10 minutes, or until brown sugar is melted and bubbling. Let stand for 5 minutes before serving.


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