2 cups pumpkin puree
1/2 cup agave nectar
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 1/2 tsp pure vanilla
1 cup corn grits
3 cups water
1/2 stick of butter
1/2 cup milk
2 large eggs
1 tsp salt
toasted pecans (optional)
Directions: Preheat oven to 350 degrees, spray a 2 quart casserole dish
with olive oil spray. Combine pumpkin, agave, vanilla extract and spices in a
large bowl, set aside. Boil salt, grits and water (make sure you stir the
grits). Reduce to low, cover and simmer for 10 minutes until thick. Add butter
and let it melt. Beat the eggs and milk, add slowly to the grits (temper the eggs if you wish).
Mix well and then add carefully to the pumpkin mixture. Mix thoroughly and pour into
casserole dish. Bake for 50 minutes and remove from the oven. Place the pecans on top anyway you desire (optional). Enjoy! ~ Chef ~
