Pumpkin-Maple Breakfast Pudding
- 1 cup Pumpkin Puree
- 1 cup Water Or Milk
- 3 Tablespoons Semolina
- 3 Tablespoons Granulated Maple Sugar, More Or Less To Taste
- 1/2 teaspoons Cinnamon
- 1/4 teaspoons Nutmeg
- 1/8 teaspoons Ground Cloves
- 1/8 teaspoons Ginger
- 1/8 teaspoons Salt
- 1/2 teaspoons Pure Vanilla Extract
- 2 Tablespoons Pomegranate Arils (optional; For Garnish)
- Combine everything except the vanilla extract and the pomegranate arils in a medium saucepan; bring to a boil over medium heat, whisking frequently. Boil until thick and creamy (about the consistency of cream of wheat), about 5 minutes, whisking almost constantly. Turn off the heat, stir in the vanilla, and pour into 2 individual serving bowls. Eat hot, or cool to room temperature and then refrigerate to chill. Top with pomegranate arils, if desired.
- *Use milk (any kind you like) instead of water if you want a creamier consistency.
- **I buy my semolina at my local Arabic grocery store; if you can't find it, farina (Cream of Wheat) will also work.
- ***If you can't find granulated maple sugar, you can substitute brown sugar along with 1 teaspoon maple-flavored extract.
pumpkin puree, water, maple sugar, cinnamon, ubc, ground cloves, ginger, salt, vanilla, pomegranate arils
Taken from tastykitchen.com/recipes/desserts/pumpkin-maple-breakfast-pudding/ (may not work)