2 c. milk, scalded
2 16 oz. cans pumpkin filling (not spiced pumpkin pie filling)
1 c. cooled cooked grits (see below)
1 ¼ c. sugar
¼ tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
2 - 9 in. (2 c. volume) ready-made pie crusts.
Scaled the milk in a medium sauce pan and set aside. Preheat oven to 350°. In a food processor, blend grits and pumpkin until smooth. Add milk and remaining ingredients and blend again until smooth. Pour equal amounts into the pie crusts. Bake for 45-50 minutes until a toothpick inserted into middle of pie comes out clean. Let cool before serving, with whipped cream (optional).
Enjoy – JW
Bring 4 c. water, seasoned with salt and butter to a rapid boil. Add grits until water boils again. Lower the heat to simmer, cover and cook (stirring occasionally) for 25 minutes. That’s it!