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Pumpkin Pudding

1 1/2 Cups Strained Pumpkin
2 Tbsp. All-Purpose Flour
1 Cup Brown Sugar
2 Cups Milk
1 Cup 2% Canned Milk
1 teas. Watkins Cinnamon
1/2 teas. Watkins Ginger
1/2 teas. Watkins 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 until it is reduced to 1 1/2 cups. 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 until 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 till a knife comes out clean when tested. Serve hot or cold. This can also be used for pumpkin pie filling.

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