Indian Pudding | Thanksgiving Dessert

Indian Pudding is a comforting dessert filled with rich molasses and warm spices. This colonial inspired dish will be perfect for your Thanksgiving table. HOMEMADE PUMPKIN PIE SPICE:    • Fall Traditions, Decor, & Recipes | White ...   Indian Pudding (Recipe adapted from thefamilyfeast.com) 2 eggs 4 c. whole milk 1/2 c. yellow cornmeal 1/2 c. brown sugar 1/2 c. molasses 1 tsp. pumpkin pie spice 1 tsp. salt 1/2 tsp. vanilla extract 2 Tbsp. unsalted butter, room temperature (plus more for greasing the casserole dish) Vanilla ice cream or whipped cream for serving Preheat oven to 325°. In a small bowl whisk the eggs. In a medium saucepan over medium low heat, heat the milk until hot but not boiling. Add the cornmeal to the milk and whisk to combine. Continue whisking until it thickens (about 5 minutes). Add the brown sugar, molasses, pumpkin pie spice, salt, and vanilla extract. Stir to combine. Slowly add about a quarter cup of the hot cornmeal mixture to the beaten eggs and stir to combine (this warms up the eggs so they don’t scramble when you add them to the saucepan). Pour the eggs into the cornmeal mixture and stir until everything is incorporated. Grease a 6 cup casserole dish with butter and pour the mixture into the dish. Place the casserole dish into a larger pan. Heat about 4 cups of water until very warm. Place the pan into the oven and fill with water until the water is halfway up the sides of the casserole dish. (This is called a water bath and will provide even cooking and a creamy pudding.) Bake for 1 hour and 30 minutes. The Indian Pudding should be set but still slightly jiggly. Allow to cool slightly, scoop into individual bowls, and serve with vanilla ice cream or fresh whipped cream. ENJOY! Please SUBSCRIBE to my channel! INSTAGRAM:   / annesfamilyrecipe   FACEBOOK: www.facebook.com/annesfamilyrecipe EMAIL: [email protected] Intro music written and recorded by my talented husband! #Thanksgiving #dessert #indianpudding