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Indian Pumpkin Pudding

Source: Martha Rose Shulman

Prep
Cook
Serves 8people
Ingredients
1
qt low-fat milk
6
tbsp stone-ground yellow cornmeal
1/3
cup molasses
1/4
cup mild honey
2
cups pumpkin purée, canned
4
eggs
3/4
tsp salt
1
tsp ground ginger
1/2
tsp freshly grated nutmeg
1
tbsp unsalted butter
1/2
cup raisins (optional
Directions
1.
Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.
2.
Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.
3.
Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.

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