I've been making the 4-serving version of this recipe for YEARS and it's now THIS all-American's holiday staple! I have cut the sugar in half, as the amount called for in the original recipe made my teeth hurt. (And I've used white sugar, brown sugar and Florida sugar aka Sucanat with equal success.) I've used canned pumpkin, but I prefer to use fresh: 1 cup pumpkin "pulp" for the 4-serving recipe, so 3 cups for this recipe as written. I buy pumpkin or winter squash when they're cheap (this year, I used a MASSIVE calabaza squash), cut in half and bake at 400F, cut side down, in 1" of water in whatever pot or casserole dish I can find that the squash will fit in, 'til fork-tender (about an hour depending upon the size of the gourd). Let cool til you can handle it, then scoop out the flesh and DRAIN WELL in a cheesecloth-lined collander (and squeeze it well!). Pack in old yogurt or butter tubs, label and freeze. Keep canned coconut milk (you can freeze any leftovers as well) and ground cardamom in the pantry and you'll be ready to make this LUCIOUS dessert any time of year! And for the record, I'm going to try it with palm / coconut sugar so it'll be Paleo / Primal!
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I've been making the 4-serving version of this recipe for YEARS and it's now THIS...