Ingredients: 4 cups milk 2 cups canned pumpkin 1-1/3 cups cornmeal 2/3 cup water 2 tsp ground ginger 1/2 tsp salt 2/3 cup brown sugar 1/3 cup butter
Instructions: Mix cornmeal and cold water in a small bowl. Cook pumpkin and milk in covered saucepan over medium-low heat to blend. Add cornmeal mixture slowly while stirring. Add salt and ginger. Cook partially covered, stirring frequently for about 10 minutes. When thickened add brown sugar and butter. Ladle into individual dishes and top each with a thin sliver of butter and a dash of nutmeg.
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