Pumpkin-Maple Breakfast Pudding

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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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