Pumpkin Grits

Pumpkin Grits

Old-fashioned grits are good, but pumpkin grits are NEXT LEVEL. We promise this "hug in a bowl" offers nothing but warm, pumpkin perfection.

Makes 4 servings



  • 2 cups vegetable broth
  • 1 cup old-fashioned corn grits
  • 4 tablespoons Vital Farms Sea-Salted Butter
  • 1 cup whole milk
  • 3/4 cup pumpkin puree
  • Salt & pepper to taste
  • 1/8 teaspoon ground sage
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup Parmesan cheese shredded


  • 1/2 teaspoon Vital Farms Sea-Salted Butter
  • 4 Vital Farms Eggs
  • Salt & pepper to taste
  • 2-3 tablespoons Parmesan cheese shredded for garnish
  • 2 tablespoons pepitas for garnish
  • Black pepper for garnish


  • Bring broth to a rolling boil and add grits. Stir vigorously, then reduce heat to low and cover. Allow grits to simmer for 10 minutes, stirring occasionally.
  • Brown the butter in a small pot over medium heat. Let butter melt untouched, then whisk constantly once simmering. Simmer and brown, until butter is golden and fragrant. Remove from heat.
  • When grits have absorbed the broth, stir in milk, pumpkin puree, salt, pepper, sage and nutmeg. Continue to cook on the lowest setting for 5-10 minutes.
  • Stir in Parmesan cheese and browned butter.
  • Melt butter in a frying pan over medium heat. Crack eggs into the pan and turn heat to low until the yolk firms up and whites start to sizzle, browning slightly.
  • Portion pumpkin grits into bowls and top with crispy fried egg, Parmesan cheese, pepitas, and black pepper.
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