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Pumpkin Pudding

1 1/2 c browned, strained pumpkin
2 tb all purpose flour
1 c brown sugar
2 c milk
1 c 2% canned evaporated milk

1 ts cinnamon
1/2 ts ginger
1/2 ts nutmeg
2 eggs, beaten

This recipe calls for browned pumpkin which is accomplished by
buttering a heavy cast iron frying pan and cooking the 2 cups
pumpkin over medium heat, stirring and turning so all parts dry
properly. Keep this up til it is reduced to 1 1/2 cups. It will
be slightly browned.

Place the browned pumpkin in a bowl, sprinkle with flour and brown
sugar and stir til thoroughly mixed. Add spices and eggs and beat
well. Scald milk. Add the canned milk to scalded milk. Add milks
to pumpkin mixture Beat together til well mixed.

Place mixture in a greased casserole and place it in a larger
casserole with hot water that comes half way up the outside of
inner casserole. Place in a 325 F oven and oven poach til a knife
comes out clean when tested. Serve hot or cold.

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