Vanilla Pumpkin Chocolate Semolina Delight

1.In a medium saucepan, combine the milk, pumpkin puree, sugar, and salt. Heat over medium heat until the mixture is warm but not boiling.

2.Slowly whisk in the semolina, stirring constantly to prevent lumps from forming. Continue to cook for about 5-7 minutes, or until the mixture thickens and the semolina is fully cooked.

3.Remove the saucepan from heat and stir in the butter, vanilla extract, ground cinnamon, and nutmeg until well combined.

4.Fold in the dark chocolate chips until they melt and create a marbled effect in the semolina mixture.

5.Pour the mixture into a greased 9-inch square baking dish or individual serving cups. Smooth the top with a spatula.

6.Allow the mixture to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or until set.

7.Once set, cut into squares or serve in cups. Optionally, garnish with whipped cream or a sprinkle of cinnamon before serving.