|Pumpkin||2 Pound, pared and cubed|
|Eggs||3 , beaten|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Butter||2 Tablespoon, melted|
|Sugar||1⁄3 Cup (5.33 tbs)|
Cook pumpkin in water and salt in deep saucepan for 15 minutes, or until pumpkin is soft.
Drain; mash pumpkin or force through food mill or sieve; add remaining ingredients.
Mix well; turn into greased 1 1/2-quart casserole.
Bake at 350° for 40 minutes, or until firm.
Serve with Whipped cream