Pumpkin-Maple Breakfast Pudding

Combine everything except the vanilla extract and the pomegranate arils in a medium saucepan; bring to a boil over medium heat, whisking frequently. Boil until thick and creamy (about the consistency of cream of wheat), about 5 minutes, whisking almost constantly. Turn off the heat, stir in the vanilla, and pour into 2 individual serving bowls. Eat hot, or cool to room temperature and then refrigerate to chill. Top with pomegranate arils, if desired.

*Use milk (any kind you like) instead of water if you want a creamier consistency.

**I buy my semolina at my local Arabic grocery store; if you can’t find it, farina (Cream of Wheat) will also work.

***If you can’t find granulated maple sugar, you can substitute brown sugar along with 1 teaspoon maple-flavored extract.