This one’s warm, creamy, and hits all the right cozy notes. Pumpkin grits are smooth and buttery with just a touch of natural sweetness, and then we pile on salty, crispy bacon and fresh scallions for contrast. It’s simple, satisfying, and full of fall flavor without being heavy. I make this when I want something comforting but still quick.
Why I Love This Recipe
I started making pumpkin grits as a way to use up leftover canned pumpkin. Now it’s something I actually plan meals around. The balance of creamy, sweet-savory grits with salty bacon and fresh scallions just works.
- Only takes 25 minutes start to finish
- Great way to use up canned pumpkin
- Cozy but still feels light
- Amazing texture contrast: creamy vs crispy
- Works for breakfast, brunch, or even dinner
What You’ll Need
- 4 slices of thick-cut bacon
- 1 cup stone-ground grits (not quick-cook)
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon butter
- 1 cup canned pumpkin purée
- ½ teaspoon garlic powder
- ½ cup shredded sharp cheddar cheese
- 3 scallions, thinly sliced
Pro Tips
- Use stone-ground grits for the best texture
- Stir often so the grits don’t clump
- Don’t skip the butter—it helps bring everything together
- Use freshly shredded cheddar—it melts way smoother
- Let the bacon drain on paper towels so it stays crisp
Tools Required
- Medium saucepan
- Skillet
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Serving bowl
Substitutions and Variations
- Use vegetable broth instead of water for extra flavor
- Swap bacon with turkey bacon or leave it off for vegetarian
- Add a soft-boiled egg on top for more protein
- Use gruyère or parmesan instead of cheddar
- Add a pinch of cayenne for a little kick
Make Ahead Tips
- You can make the grits ahead and reheat with a splash of water or milk
- Bacon can be cooked in advance and stored in the fridge, re-crisp in a skillet
Pumpkin Grits with Crispy Bacon & Scallions Recipe
Servings: 4
Total Time: 25 minutes
Step 1: Cook the Bacon
Place 4 slices of thick-cut bacon in a cold skillet. Turn the heat to medium and cook until crispy, about 8–10 minutes, flipping halfway. Transfer to a paper towel-lined plate to drain. Once cool, chop into bite-sized pieces.
Step 2: Boil Water and Add Grits
In a medium saucepan, bring 4 cups of water and 1 teaspoon salt to a boil. Slowly whisk in 1 cup of stone-ground grits, stirring constantly. Reduce heat to low and let it simmer, stirring often, for about 15 minutes until thick and creamy.
Step 3: Add Pumpkin, Butter, Garlic Powder
Once grits are thick, stir in 1 cup canned pumpkin purée, 1 tablespoon butter, and ½ teaspoon garlic powder. Mix until fully combined and smooth. Cook for 3 more minutes on low.
Step 4: Stir in Cheese
Add ½ cup shredded sharp cheddar cheese to the grits and stir until fully melted and smooth.
Step 5: Serve and Top
Spoon grits into bowls. Top each with crispy chopped bacon and a handful of thinly sliced scallions. Serve hot.
Macros (per serving)
Calories: ~340
Protein: 11g
Carbs: 28g
Fat: 20g
Fiber: 3g
Why This Recipe Works (Quick Science)
Pumpkin adds moisture and a natural sweetness that balances out the saltiness of the cheese and bacon. The starch in the stone-ground grits thickens as it simmers, creating a naturally creamy base. Butter and cheese bring in fat, which adds richness and smooth mouthfeel.
Common Mistakes
- Using quick grits — they turn out too mushy and lack texture
- Not stirring enough — grits can clump or stick
- Skipping the salt in the water — the flavor won’t be the same
- Adding cheese too early — it can curdle if heat’s too high
What to Serve With
- Fried eggs or poached eggs
- Wilted spinach or sautéed kale
- Roasted tomatoes
- A side of toast or cornbread
FAQ
Can I use instant grits?
You can, but they won’t be as creamy or flavorful. Stone-ground is worth it.
Is canned pumpkin the same as pumpkin pie filling?
No—use pure canned pumpkin, not pie filling (which has sugar and spices).
Can I make it dairy-free?
Yes—use vegan butter and omit the cheese or use a dairy-free version.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or water.
Is this spicy?
Not at all. But you can add chili flakes or hot sauce if you like heat.
Let’s Wrap It Up
This dish is comfort in a bowl—smooth, creamy, and packed with flavor. The salty bacon and fresh scallions on top take it to another level. If you’ve never had pumpkin grits, now’s the time. Try it, love it, and leave a comment to let me know how it went or if you added your own twist!