Thanksgiving Indian Pudding Recipe

INGREDIENTS:
4 1/2 cups milk
2/3 cup cornmeal
1/4 cup butter
1/2 cup dark molasses
1 teaspoon salt
1/4 cup white sugar
1 teaspoon ground cinnamon

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
Bake in the preheated 325 degrees F (165 degrees C) oven for 1 1/2 hours.

Individual Pumpkin Souffles
 

INGREDIENTS:
2 whole eggs
2 egg whites
1 1/4 cups canned pumpkin
1/4 cup fructose or sucralose
pinch salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1 1/4 cups evaporated skim milk
1/2 tablespoon vanilla extract
Fat-free whipped topping (optional)

DIRECTIONS:
Preheat oven to 300 degrees F. Lightly spray 8 4-ounce ramekins with nonstick spray.
In a medium bowl, lightly beat eggs and egg whites. Add the pumpkin and mix well. Blend in the fructose or sucralose, salt, cinnamon, evaporated milk, and vanilla. Fill each ramekin with 1/2 cup mixture. Place the ramekins in a baking dish and add enough warm water to come 2/3 of the way up the cups.
Bake 40 minutes or until knife inserted in center of custard comes out clean. Remove from oven. Serve warm or room temperature and top with fat-free whipped topping, if desired.