Pumpkin Cheddar Slow Cooker Grits

I grew a lot of pumpkins last year...  so much that I processed much of it and put the puree in the freezer.  On a freezer clean out day recently I defrosted some and found this perfect use.  I'm not a grits cooking expert but I've found the slower cooker versions do not let me down.  This cheesy mix with the pumpkin was an easy and great side dish.  Recipe is courtesy of a slow cooker cookbook from the turn of this century.  I didn't have evaporated milk; any milk will work.  I cooked on low and found a lot of the water evaporated so I need to add a bit more to prevent burning.
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Pumpkin Cheddar Grits
Not Your Mother's Slow Cooker Cookbook, Beth Hensperger & Julie Kaufmann

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​2/3 cup coarse, stone ground corn grits
1 1/2 cups water
1 cup evaporated milk
1 teaspoon salt
1 cup mashed cooked pumpkin or winter squash (blue hubbard or butternut) or canned pumpkin
a few grinds black pepper
1/4 cup unsalted butter
1/2 cup cheddar cheese, shredded

​1. Combine the grits and some cold water in a bowl; the husks will rise to the top.  Drain in a mesh strainer.
2. Combine the grits, 1 1/2 cup water, evaporated milk, and the salt in the slow cooker.  With a wooden or plastic spoon, stir for 15 seconds.  Add the pumpkin and pepper, cover, and cook on HIGH for 3-3 1/2 hours or LOW 7-9 hours, until thick and creamy.
3. Stir in the butter and cheese, cover, turn off the cooker, and let the mixture rest for 10 minutes to melt the butter and cheese.  Serve immediately.