This was really simple, quick and delicious. The combo of corn (polenta) and pumpkin into a pudding would be great for thanksgiving dessert. Inspired by this recipe.
Brown 2 tea butter in a pan. Add 2 C water, bring to a boil.
Reduce temp to simmer. Add 1/2 C polenta (grits) and 1/4 tea salt. Stir and cook on low for 5-10 minutes or until it thickens.
Stir in 1/2 C cooked pumpkin pie filling (or cooked pumpkin+ sugar and spices).
Dish into individual ramekins and enjoy! Would be great topped with whipped cream (or whipped coconut topping for vegans), cinnamon and chopped pecans. But good just as is.