Pumpkin Spice Grits

Danielle’s Pumpkin Spice Grits | The Old Mill

This creative use of The Old Mill stone-ground grits can be served as a side dish or for breakfast. It speaks of the fall season with the addition of pumpkin purée and spices.

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Pumpkin Spice Grits

Danielle’s Pumpkin Spice Grits | The Old Mill
  • Author: Danielle Speelman for The Old Mill
  • Prep Time: 15 mins
  • Cook Time: 26 mins
  • Total Time: 41 mins
  • Yield: 4 1x
  • Category: Sides, Breakfast & Brunch, Grits and Cornmeal


  • 2 tablespoons lightly salted butter
  • 2 cups water
  • 2 cups whole or 2 percent milk
  • 1/2 teaspoon salt
  • 1 cup The Old Mill White or Yellow Grits
  • 1 1/2 cups canned pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of ground ginger
  • 2 tablespoons light brown sugar
  • 2 tablespoons The Old Mill Barrel Aged Bourbon Maple Syrup
  • 1 teaspoon vanilla extract
  • Toasted pecans, for garnish


  1. Place the butter in a medium-size saucepan over medium heat to melt. Stir until the butter has turned lightly browned, about 2 to 3 minutes. Do not let the butter burn. Add the water, milk, and salt, and bring the mixture to a boil.
  2. Whisk in the grits, and stir constantly until the grits begin to absorb the liquid, about 3 minutes. Reduce the heat to low, and let simmer, covered, until the grits are thick and creamy, about 20 minutes.
  3. Fold in the pumpkin purée, cinnamon, nutmeg, ginger, brown sugar, maple syrup, and vanilla. Serve warm with more maple syrup and toasted pecans on top.

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2 thoughts on “Pumpkin Spice Grits”

  1. My northern husband cannot stand grits! But he’d eat a cardboard box if it had maple syrup poured over it. So I showed him this recipe with syrup and spices and brown sugar and more syrup and pecans, and he’s game for it! This may just be the recipe to convert him into a grits eating southerner.

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