I can still remember the smell of sweet rice pudding filling the air of my childhood home on brisk fall and winter mornings. The cinnamon, custard, rice, and milk were the perfect combo of comfort food and special treat.
It was no accident that I stumbled upon this delicious breakfast the other day while trying to recreate those memories from my past. It is totally different, yet very much the same, if that makes sense! 🙂 This pudding has a layer of pumpkin on the top that tastes just like pie, and the millet is the perfect accompaniment. Not too sweet, yet sweet enough, topped with a little coconut milk… mmmmmnnnnn. Might have to make some more tonight.
Pumpkin Millet Pudding – Gluten Free, Dairy Free, Vegan
3/4 cup millet
2 cups unsweetened coconut milk
1 cup pumpkin puree
1 tsp pumpkin pie spice
2 Tbsp agave nectar
Preheat oven to 350 and lightly oil a medium casserole dish or baking pan. In a medium saucepan whisk coconut milk, pie spice and pumpkin together and heat until it starts to simmer. Turn off heat and add agave. Rinse millet and pour into baking pan. Cover with pumpkin mixture. Bake for about 50 minutes.
Serve warm with coconut milk poured over top.