Pumpkin millet pudding

A sweet grain-based pudding could be both breakfast and dessert. “Dessertish breakfast” I would say:) Whole grain millet contains starch which makes a pudding creamy. It’s very similar to rice pudding. Only rice replaced with millet and some pumpkin puree added. The power-packed meal of grains, pumpkin and nuts.


1/2 cup hulled yellow millet
2 cups milk
1/2 cup pumpkin puree
2 tablespoons honey
1 ground cardamom
a few strands of saffron
dash of cinnamon
handful of almonds
pine nuts


  • Wash millet grains under running water until water runs clear. In a heavy saucepan combine milk, millet, ground cardamom and saffron. Cook covered, over low heat for 30-40 minutes until tender and almost all milk is absorbed. Stir occasionally and add more milk if necessary. Mixture should be creamy.
  • Remove from heat and stir in honey, pumpkin puree and chopped almonds. Serve warm with a sprinkle of cinnamon, pine nuts and chopped almonds.

          Bon Appetit!DSC01682_logo.jpg



3 Comments Add yours

  1. This is bubbling away on my stove as I type this. It smells so good. Is there any reason you just dont combine everything at once and cook it that way? I am just curious.


    1. Mayasbeehive says:

      I’m sorry for delaying the answer. The reason why I didn’t put everything together at once is that I had readymade pumpkin puree. Another time I just combined everything together as you did:)


      1. No problem. Have a great day.


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