|Brown pumpkin by buttering a heavy cast iron frying pan and cooking over medium heat, stirring and turning so all parts dry properly. Keep this up til it is reduced to 1Â½ cups.
Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar and stir till thoroughly mixed. Add spices and eggs and beat well.
Scald milk. Add the canned milk to scalded milk. Add milk to pumpkin mixture and beat together till 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 325Â° F oven till a knife comes out clean when tested. Serve hot or cold. This can also be used for pumpkin pie filling.