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Pumpkin Grits

Recipes >> Sides >> Pumpkin Grits



(Public for All)

A unique thanksgiving side -- if you're looking for something that your friends and family haven't had yet, try this out.


  • 2 cups pumpkin puree (can of pumpkin)
  • 1/2 cup agave nectar
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp vanilla extract
  • 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)


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 watch it melt.

Beat eggs and milk, add to grits (you can temper the eggs). Mix, and then add carefully to the pumpkin mixture. Mix that too.

Pour into casserole dish and bake at 50 minutes.

You can add the pecans to the top of the grits if you're using.




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Jesse Wolgamott


Jesse Wolgamott

Influences: Italian, Texas BBQ, and Mexican

Location: Richmond, TX

Favorite Piece of Cooking Equipment: Set of Knives (can't narrow to 1)

Favorite Recipes: Lasagna for comfort. Chilada for beers. Chocolate cupcakes for dessert. Baked Potato Soup.

What else? ehh.. not really.

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