Spicy Pumpkin Indian Pudding -

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Spicy Pumpkin Indian Pudding

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Where People Feast: An Indigenous People's Cookbook, by Dolly Watts, (2007, Arsenal Pulp Press)

Where People Feast: An Indigenous People's Cookbook

Servings:	6
Author Notes:	Thank you to our Native American friends for this delightful pudding. This terrific recipe was given to us by diabetic cooking guru Marilyn Helton.Â This recipe is part of Marilyn's Diabetic Friendly Vegetarian Thanksgiving article. For lots more diabetic recipes and cooking tips, visit Marilyn's website CinnamonÂ Hearts.
Ingredients:	1/4 cup coarse-grind cornmeal 1 cup water 3 cups low fat milk (2% ), divided 1 teaspoon salt 1 cup pumpkin pure, fresh or canned 1 large egg, lightly beaten 1/3 cup dark brown sugar, firmly packed 1/2 cup molasses 1 tablespoon butter 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/8 teaspoon cloves
Instructions:	Preheat oven to 325Â°F. Lightly spray a 1-1/2 quart souffleÃ© dish or casserole with nonstick cooking spray. Set aside. In a bowl, stir cornmeal into water, mixing well. Transfer to a heavy saucepan & stir in 2 cups of the milk and salt, blending well. Bring to a boil, stirring constantly. Cook over med-high heat, stirring, 10 minutes longer until thick & smooth. Remove from heat and stir in all remaining ingredients except remaining cup of milk. Pour into prepared dish. Bake in oven for 30 minutes. Remove and stir in the last cup of milk. Return to oven & Bake 1-1/2 hours longer, until thick and bubbly. Serve warm with frozen vanilla yogurt, if desired. Diabetic Exchanges: 2-1/2 Bread 1/2 Milk 1 Fat