Indian Pumpkin Pudding

1/4 cup coarse-grind cornmeal
1 cup water
3 cup milk
1 tsp. salt
1 cup pumpkin puree, fresh or canned
1 large egg, lightly beaten
1/3 cup dark brown sugar, firmly packed
1/2 cup molasses
1 Tbsp butter
1 tsp. ground ginger
1/2 tsp. ground allspice
1/8 tsp. cloves

Makes 6 Servings

Preheat oven to 325 F. Lightly spray a 1-1/2 quart souffle dish or
casserole with nonstick cooking spray. Set aside.
In a bowl, stir cornmeal into water, mixing well. Transfer to a heavy
saucepan and 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 and 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 and bake 1-1/2
hours longer, until thick and bubbly. Serve warm.

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