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Pumpkin Pie Polenta


Pumpkin pie-flavored breakfast polenta.

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Rate this recipe 4.3/5 (7 Votes)


  • 1 Tbsp salted butter
  • 1 cup water
  • 1 cup 1% milk, preferably organic
  • 1/4 tsp Kosher salt
  • 1/2 cup stone-ground corn grits/polenta, such as Bob’s Red Mill
  • 1/2 cup pure pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1 Tbsp brown sugar
  • 1/2 tsp pure vanilla extract
  • maple syrup, for serving
  • chopped toasted pecans, for serving, optional


Servings 2
Preparation time 2mins
Cooking time 15mins


Step 1

Melt butter in a medium-sized saucepan set over medium heat. Swirl butter in saucepan until lightly browned and fragrant, about 3 minutes.
Add in the water and milk; bring to a low boil. Stir in the grits and salt; reduce heat to simmer. Cook grits over low heat until thick and creamy, stirring often, about 10 minutes.
Stir the pumpkin puree into the grits until well-combined and warmed through. Stir in pumpkin pie spice, vanilla extract, and brown sugar.
Serve hot, drizzled with maple syrup and topped with chopped toasted nuts, if using.

Nutritional Information Per Serving (without maple syrup & pecans):

281.9 calories, 7.7 grams fat, 4.4 grams saturated fat, 4.5 grams fiber, 17.6 grams sugar, 8.2 grams protein

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