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Creamy Pumpkin Polenta Recipe
Ben Carraoli

Creamy Pumpkin Polenta Recipe

I still remember the first time I made this creamy pumpkin polenta—it was one of those cozy evenings when I wanted something warm, comforting, and a little different from my usual dinners. I had pumpkin purée in my pantry and polenta on the shelf, and this recipe came together so beautifully.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Polenta cornmeal, 1 cup
  • Water 3 cups
  • Low-sodium vegetable broth 1 cup
  • Pumpkin purée 1 cup
  • Milk or unsweetened almond milk, ½ cup
  • Grated Parmesan cheese ½ cup
  • Butter 1 tablespoon
  • Salt ½ teaspoon (or to taste)
  • Black pepper ¼ teaspoon
  • Fresh sage or thyme optional, 1–2 teaspoons chopped

Method
 

  1. Start by peeling, pitting, and slicing your peaches into even wedges. Toss them with cornstarch, flour, cinnamon, salt, allspice, maple syrup, bourbon, and vanilla extract. This ensures each slice is coated with a flavorful, slightly thickened syrup.
  2. In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Stir in brown sugar, flour, chopped pecans, and a pinch of salt. Mix until crumbly but well combined. Set aside to cool slightly.
  3. Roll out your pie crust into a 9-inch pan. Pour the peach filling into the crust and gently spread it evenly. Sprinkle the brown butter pecan streusel on top, covering the filling completely.
  4. Place the pie in a preheated oven at 375°F (190°C) and bake for 45 minutes or until the streusel is golden brown and the filling is bubbling. Let the pie cool for at least 1 hour before slicing to allow the filling to set.

Notes

  • I always use fresh, ripe peaches; frozen or underripe peaches make the filling watery or bland.
  • I make the brown butter carefully, watching it closely; burnt butter can ruin the pie’s flavor.
  • I chill the pie crust before baking to prevent shrinking and maintain flakiness.
  • I recommend letting the pie cool completely before slicing; it makes the pieces clean and perfect for serving.
  • I like to lightly toast the pecans beforehand to bring out their nutty aroma.