IngredientsPumpkin base:
- 2 cups pureed or canned pumpkin
- 1/2 cup sugar
- 1/4 cup chopped nuts
- 1 T. raisins
Roux:
- 2 T. butter or margarine
- 2 T. flour
- 1 1/2 cups milk
Flavoring:
- 1/2 cup sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. vanilla
Preparation
Combine ingredients for pumpkin base in large bowl. Melt 2 tablespoons margarine or butter in heavy saucepan. Stir in and brown — taking care not to burn — 2 tablespoons flour. Slowly add 1 1/2 cups milk, stirring, and cooking slowly until thickened. Combine flavoring ingredients and add to roux. Stir half the flavored roux into pumpkin mixture, blending well.
Pour into 1 1/2-quart buttered casserole pan; pour remaining roux over top. Sprinkle with 1/4 cup chopped nuts and 1 tablespoon more raisins. Bake at 350 degrees F. 40 minutes. Serve warm or cold. Serves six to eight.
