PUMPKIN CORNMEAL PIE

Ingredients

2 – 3 pimento peppers, seeded and diced

1 small onion, diced

3 oz butter

1½ cups grated pumpkin

1 tbsp green seasoning

1 tsp all purpose seasoning

1 can coconut milk

1 pack coconut milk powder dissolved in 3 cups water

Salt and black pepper

2½ – 3 cups cornmeal

Extra butter

Directions

1. In a large pot, melt the butter over medium high heat. Add the pimento peppers and onions. Let cook for 1 – 2 minutes.
2. Add the grated pumpkin, green seasoning, all purpose seasoning, a little salt and pepper and mix well.
3. Add the liquids. Increase the heat to high and bring the mixture to a boil.
4. Meanwhile preheat oven to 350 degrees F. Grease a baking dish with butter or spray with cooking spray.
5. When the mixture comes to a boil, whisk in the cornmeal in batches. The mixture will bubble and begin to thicken. Reduce the heat and finish mixing in the cornmeal. At this point you can taste the mixture and adjust with a little salt and pepper if necessary. If the mixture is still very soft add a little more cornmeal. If the mixture gets too dry add a little more water or coconut milk. The mixture should be moist but firm enough to hold together.
6. Place the mixture in the prepared dish. Dot with the extra butter. Bake in the preheated oven for 35 – 40 minutes or until the top is golden brown.
7. Remove from the oven and let rest for 5 – 10 minutes before cutting and serving.