2 c. whole or skim milk
1/3 c. yellow cornmeal (preferably stone-ground)
2 tbsp. butter, cut in small pieces
1/4 c. dark brown sugar, packed
1/4 tsp. cinnamon
1/4 tsp. ginger
dash of nutmeg
1/8 tsp. salt
1/2 c. pumpkin puree (canned or homemade)
1 tbsp. molasses

Preheat oven to 275°F. Butter a 1-quart baking dish; set aside. In a large, heavy saucepan, combine milk and cornmeal. Cook and stir over medium heat 7 to 10 minutes until the mixture is creamy. Add butter and stir until melted.

In a small bowl, combine brown sugar, cinnamon, ginger, nutmeg and salt. Stir into the milk mixture. Add pumpkin puree and molasses and stir. Pour into the dish.

Bake for 1 1/2 hours or until a knife inserted near the center comes out clean.

Makes 4 servings.