1. In a medium-size saucepan over medium-low heat, stir together the milk and pumpkin.

2. Meanwhile, in a small bowl, stir together the cornmeal with the water. Add it to the milk mixture. Add salt and cinnamon.

3. Stir the mush until it thickens – about 3 to 4 minutes. I stir it constantly as it’s such a short time and else I get lumps.

4. Remove from the heat and add in the brown sugar and butter. A drizzle of honey can also be added in. Serve hot.