- 1 cup canned pumpkin
- 3/4 cup sugar
- 1/2 tspn salt
- 1/2 tspn ground cinnamon
- 1/4 tspn ground ginger
- 1/4 tspn ground nutmeg
- 5 eggs, slightly beaten
- 1 can (14 1/2 oz) evaporated milk
- 1 tspn vanilla
- Whipped cream
Melt 1/2 cup sugar in skillet over low heat until a golden syrup is formed, stirring constantly to prevent burning. Immediately pour into 5-cup mold, turning and rolling from side-to-side to coat with a sugar syrup. Set aside.
Stir together pumpkin, 3/4 cup sugar, salt, and spices. Blend in eggs. Stir in evaporated milk and vanilla. Pour into mold. Place in pan of hot water and bake in 350 degrees oven for about 1 hour or until knife inserted halfway between center and outer edge comes out clean.
Cool, then chill thoroughly. To serve, run knife around sides of pan. Invert on serving dish. Serve with whipped cream if desired. Make 8 servings.
More Pumpkin RecipesEasy Pumpkin Cupcakes (1984)
Libby's Apple Pumpkin Fritters (1984)
(Origin - "Great Home Cooking in America - Heirloom Recipes Treasured for Generations" by the Food Editors of the Farm Journal, 1976.)