I love gardening and have a big pumpkin patch. A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup.
Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic.
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.