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)

1. 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.
2. *Use milk (any kind you like) instead of water if you want a creamier consistency.
3. **I buy my semolina at my local Arabic grocery store; if you can't find it, farina (Cream of Wheat) will also work.
4. ***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)