6 cups pumpkin, puréed* (or canned pumpkin)
2 cups sugar
1 tsp salt
4 eggs, beaten
1 stick butter, melted
1 cup milk
1 tsp vanilla
2 cups brown sugar
2/3 cup flour
2 cups chopped pecans
2/3 cup butter, melted
Cinnamon to taste
1. Preheat over to 350°.
2. If you are using whole pumpkin rather than canned, wash it, cut it in half, & scoop out the seeds & stringy parts.** Place in a large oven safe dish with a lid along with about 3 cups of water. Bake for 45 minutes to an hour until tender. Drain and purée the cooked pumpkin in a food processor or mash very well with a fork or potato masher.***
3. Combine pumpkin with remaining ingredients (not including topping ingredients), and pour into a large casserole dish.
4. In a separate bowl, combine topping ingredients and mix well. Gently spread over pumpkin mixture.
5. Bake for 35 minutes or until browned.
*Pie pumpkins are best for this type of recipe. They are the smaller variety, usually only 6-8″ in diameter, typically stocked by grocers starting in late September. Look for pumpkins that are firm, rich in color, and have no bruises or soft spots.
**If desired, you can save the seeds for roasting or to plant.
***Any leftover pumpkin purée can be sealed in freezer bags (be sure to push out excess air) and saved for future use.