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2 cups sugar
2 tablespoons pumpkin
1/4 teaspoon cornstarch
1/4 teaspoon pumpkin pie spice
1/2 cup evaporated milk
1/2 teaspoon vanilla
Cook together sugar, pumpkin, cornstarch, spice, and evaporated milk until it forms a soft ball when dropped in cold water. Add vanilla and cool. Beat until creamy. Pour onto a buttered plate and cut into small squares when nearly cool.
Pumpkin Preserves
3 quarts peeled and cubed pumpkin
3 cups sugar
1 lemon, chopped
Put the pumpkin in a kettle, pour the sugar over it and let stand overnight. In the morning add the lemon (more than one may be used according to the degree of tartness desired). Bring to a boil and cook until the syrup is thick. Pour into hot sterilized jars and refrigerate until use.
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