"Go Big Orange" Pumpkin Grits

Susan Feliciano


"Go Big Orange" is a well-known phrase around our parts, referring to the Tennessee Volunteers, UT's famous football team. I hope they do better this coming season - we have a new coach.
These grits have to be good - I love pumpkin, and imagine it makes grits very tasty!
You can use a cast iron casserole for this, or a glass or ceramic dish. The recipe comes from "A Skillet Full," my new cookbook from Lodge Cast Iron. The recipe is by Barbara Gonce Clepper.


★★★★★ 2 votes

15 Min
1 Hr
Stove Top


  • 2 c
    chicken broth
  • 2 c
  • 1 clove
    garlic, minced (optional)
  • 1 c
    quick cooking grits, not instant
  • 1 lb
    can pumpkin puree
  • 2
  • 1 1/2 c
    shredded sharp cheddar cheese (yellow, not white cheddar)
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    cayenne pepper
  • ·
    salt and pepper to taste

How to Make "Go Big Orange" Pumpkin Grits


  1. Preheat oven to 350°. Place chicken broth, water, and garlic in medium saucepan over high heat. Bring to boil and slowly stir in the grits, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently, about 10 minutes until thickened. Remove from heat. Mix in pumpkin puree, stirring until thoroughly combined.
  2. Beat eggs in a separate bowl. Add a small amount of hot grits to beaten eggs and stir well. Then blend all back into the grits mixture. Add cheese, stirring until melted. Season grits with nutmeg, cayenne, salt and pepper.
  3. Pour grits into a greased cast iron skillet or casserole dish. Bake grits about 50 minutes until set and lightly puffed and brown.

Printable Recipe Card

About "Go Big Orange" Pumpkin Grits

Main Ingredient: Rice/Grains
Regional Style: Southern
Other Tag: Healthy
Hashtags: #pumpkin, #cast-iron

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