Pumpkin Spice Indian Pudding Recipe




 Milk5 Cup (80 tbs)
 Yellow cornmeal1⁄2 Cup (8 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Molasses1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Pumpkin pie spice1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2668 Calories from Fat 1166

% Daily Value*

Total Fat 131 g202.2%

Saturated Fat 79.2 g396.1%

Trans Fat 0 g

Cholesterol 354.9 mg

Sodium 2493.6 mg103.9%

Total Carbohydrates 350 g116.6%

Dietary Fiber 6 g24.1%

Sugars 253.3 g

Protein 43 g85.8%

Vitamin A 79.5% Vitamin C 1.9%

Calcium 168.5% Iron 66.5%

*Based on a 2000 Calorie diet


1. Combine 2 cups of the milk with the cornmeal, sugar, molasses, butter, salt and pumpkin-pie spice in a large, heavy saucepan. Heat slowly until bubbling, then simmer, stirring often, 5 minutes, or until creamy-thick.
2. Pour into a buttered, 8-cup baking dish; stir in 2 more cups milk.
3. Bake in slow oven (325°) 1 hour; stir in remaining 1 cup milk. Bake 2 hours longer, or until pudding sets.