Thanksgiving Live: Cooking Up a Storm

With aprons donned, Sis and I have started the holiday cooking with Butternut Squash Indian Pudding Recipe, except we used a cup of canned pumpkin.  Next, the pumpkin and pecans pies it the cranberry sauces.

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Pumpkin "Indian" Pudding

• 1 cup canned pumpkin puree
• 2 cups 1% milk
• ⅓ cup yellow cornmeal
• ½ tsp. ground cinnamon
• ¼ tsp. ground ginger
• ⅛ tsp. ground nutmeg
• 1 large pinch salt
• 1 Tbs. butter
• ¼ cup packed dark brown sugar
• 2 Tbs. blackstrap molasses

1. Preheat oven heat to 275ºF. Coat 1-qt. baking dish with cooking spray.

3. Whisk together milk, cornmeal, cinnamon, ginger, nutmeg, and salt in saucepan. Cook over medium heat 10 minutes, or until thickened. Remove from heat, and blend in butter. Stir in pumpkin purée, brown sugar, and molasses. Pour into prepared baking dish, and bake, uncovered, 1½ hours, or until knife tip inserted in center comes out clean.

adapted from Vegetarian Times