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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is a special fall treat. Ingredients:
1 (19 ounce) can pumpkin, prepared, your favorite brand |
1 1/2 cups granulated sugar |
4 fresh eggs |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
3/4 teaspoon ground cinnamon |
1/2 teaspoon freshly grated nutmeg |
3/4 teaspoon powdered ginger |
1 (12 ounce) can evaporated milk |
Directions:
1. To cook raw pumpkin:
2. Wash the outside, and cut off the top.
3. Remove all the pumpkin seeds.
4. Peel it and cut into 2-inch cubes.
5. Bring a large pot of water to a boil.
6. Add 1 teaspoon salt and the cubed pumpkin.
7. Bring back to a boil, reduce heat and cook for 10 to 12 minutes.
8. Drain well.
9. Mash until texture is smooth.
10. Place one cup sugar in a small, heavy skillet and stir over medium heat until melted and caramelized.
11. Immediately pour into the bottom of a spring-form pan.
12. Spread evenly across bottom of pan.
13. Mix the remainder of 1/2 cup sugar, eggs, salt, vanilla, spices, cooked pumpkin, and milk into a mixing bowl.
14. Pour into the baking pan.
15. Place pan into another shallow pan with 1/2 inch of hot water in the bottom.
16. Bake at 350 degrees for 1 1/2 hours.
17. Cool and refrigerate until ready to serve.
18. To serve, invert onto a serving plate.
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