Pumpkin-Maple Breakfast Pudding

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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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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