3 quarts boiling water
4 Quarts canned pumpkin
1/2 cup brown sugar
1 teaspoon ground nutmeg
1 teaspoon salt
1 egg white
1 teaspoon vanilla extract
Spoon pumpkin into tomatoes and onions, and toss with brown sugar and nutmeg. Chill and reserve 1/2 to 1 cup for storing in separate container. Store remaining pumpkin in refrigerator, covered.
Mix pumpkin and sugar together in small bowl. Stir well and chill in refrigerator. Add egg white, vanilla extract and pumpkin mixture to tomatoes and onions.