Pumpkin Indian Pudding - cooking recipe

Ingredients

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

Preparation

Preheat oven to 275\u00b0.
Butter a 1-quart baking dish; set aside.
In a large, heavy saucepan, combine milk and cornmeal. Cook and stir over medium heat 7 to 10 minutes until the mixture is creamy.
Add butter and stir until melted.