Holiday mornings are always special in my family, and every year we try to come up with new festive dishes to serve at brunch. This pudding (which is really a porridge…but pudding sounds a little more indulgent, don’t you think? And what are holidays for, if not indulgence ;) ) is the perfect thing to wake up to on a snowy holiday morning; it features pumpkin and maple, and is thickened with semolina.
Semolina is commonly used in Middle Eastern cooking to make puddings, like the mysterious and seductive-sounding Layali Lubnan (Lebanese Nights), which is a favorite of mine; eggs and heavy cream step aside! Using semolina to make puddings yields a much lighter result, but it is still quite tasty too. I decorated my Pumpkin-Maple Pudding with pomegranate arils, which look like jewels and really make this feel like a special treat.
A Serving Suggestion: In addition to breakfast, this pudding would make a lovely dessert. It isn’t overly sweet, so feel free to increase the sweetener if you want. Also, if you’re serving it for dessert, it would be wonderful with a dollop of whipped cream.
Pumpkin-Maple Breakfast Pudding
Serves 2
1 cup pumpkin puree
1 cup water*
3 tablespoons semolina**
3 tablespoons granulated maple sugar (more or less to taste)***
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon each clove, ginger, and salt
1/2 teaspoon pure vanilla extract
Pomegranate arils (optional; for garnish)
Combine everything except the vanilla and 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.
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A great combination! That would make a lovely breakfast item.
I really love your cups.
Chers,
Rosa
Marvellous pudding,wonderful combo.
I’ll have to look for semolina but I do have Cream of Wheat. Love this with the pumpkin, nice change of pace for breakfast! Pretty pics. Have a great weekend.
This definitely calls for a trip to my local Middle Eastern grocer. I have not been this excited about breakfast in a long time!
This sounds delicious, Faith!
PS…I made your pumpkin granola last weekend. T’was a BIG hit at my house! :)
Krista, That’s awesome! I’m so happy you tried the granola and it was a hit! Yay!! :)
This looks so great, I’m always looking for something new to try for breakfast. Thanks for the inspiration!
Awesome pudding – i have to try this!
I like your tradition of serving new festive dishes for holiday mornings. These are sure to please.
Yummmmm! The title totally pulled me in! And the ingredient list is totally unique! Good stuff lady!
I love the addition or pomegranates…beautiful and another super way to get those antioxidants in!
Makes me crave breakfast!
This looks great – this thickening technique looks right up my ally! I think I will add this to my Thanksgiving weekend breakfast menu!!!
Faith, I am so in love with the idea of this pumpkin breakfast pudding!
I could definitely enjoy this is the morning, nice touch with the Pomegranate too.
That looks like a great way to start the day!
No Faith, NO! A pumpkin breakfast you have truely coverted all pumpkin miles now. We are so boring with our pumpkin in Australia.
Tania, You would think I’ve covered all bases regarding pumpkin, wouldn’t you, lol? ;) Alas, the mere four pumpkin recipes that I’ve posted this fall are barely a drop in the bucket of pumpkin’s versatility.
If I ever altered our Christmas brunch (the only time everyone’s here), the kids would have my head. The only things I can change are the rolls. But I’d sure love to try this lovely pudding! It’s going to have to be for another Thanksgiving perhaps.
Barbara, This is definitely perfect for a holiday brunch, but also just as lovely on any autumn or winter morning!
I love semolina and in Greece too we use it in our sweets very often. This pudding looks like the perfect way to begin a day Faith! You will find me to my new home which is http://www.culinaryflavors.gr. Please be so kind as to add me to your following list with my new address! Thank you so much! Have a great Sunday!
those arils really complete the look–nice touch!
I made the breakfast pudding yesterday for breakfast, used Cream of Wheat, didn’t have semolina. We really enjoyed it. Thanks, Faith, great recipe!
Carol, I’m so glad you enjoyed it!! Thanks for letting me know, you made my day! :)
That looks like a great breakfast idea!
HOw I’d love to tuck into that pudding, it looks sumptuous!
*kisses* HH
good for you, getting cream and eggs to step aside! the pudding looks luscious, and I love its jewel-like garnish.
Holiday mornings are also very special to my family. Thank you for sharing your sweet morning treat and words my friend. No better way to end my weekend. I hope you have a week full of family and feasting. Blessings from Austin!
I love cream of wheat but have never made it fancy like this – looks just wonderful!
What a lovely treat, I like that it is not too sweet and would love as a dessert. I am not so good with breakfast, I know very bad. Maybe I could try this out to correct my ways :)