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In a large pot cook the pumpkin dices, sugar and water on medium heat, until the pumpkin is soft and fully cooked.
Drain excess water. Mash to the consistency desired (I prefer puree). Put the mashed pumpkins in a cheesecloth for at least 1 - 2 hours. This drains the excess water
Add cold milk, flour, eggs, vanilla extract/beans and sugar in a large pot. Stir well, and then cook on medium heat, stirring occasionally until the sauce thickens.
In an oven pan arrange a layer of pumpkin mash, some raisins (and optional dried fruits or nuts) then another layer of pumpkin mash. Add the sauce on top.
Bake in the oven on 350F (180C) until it starts getting reddish, then turn on the broil on 325F (165C) until it becomes reddish brown from the top.
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zolwica 5 years agoNOTE: - Maybe served cold or warm - Pumpkins maybe replaced with Butternut Squash - Fresh pumpkins can be replaced with plain canned pumpkins (no spices), but it really tastes much better when fresh pumpkins are used - Sugar maybe replaced with sweetener (but be careful that too much sweetener may turn sour) - Milk maybe reduced or fat-free milk, even soy milk can be used - While preparing the sauce, be careful not to burn the milk, cause milk absorbs the smell very quickly. The trick is to use low heat and stir constantly. [I posted this recipe.]