The Shopping List: 28 oz. pumpkin puree, milk, cream of wheat

In a large sauce pan, combine:
1 (28 oz.) can of pumpkin puree
3 cups of milk or water
1/2 cup plus 1 tablespoon semolina or cream of wheat
1 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon each cloves and ginger
3 tablespoons sugar or honey

Bring to a boil and continue boiling until smooth and cream. Stir constantly. Turn off the heat and add:
1 1/2 teaspoons vanilla

Spoon into individual containers and serve immediately or refrigerate overnight and eat cold the next day.

Adapted from An Edible Mosaic

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