1 cup vegetable oil
1 cup diced onions
2 cups canned pumpkin
1 cup diced carrots
1 cup diced celery
1 cup packed brown sugar
1 small green onion, diced
1 teaspoon dried marjoram
1 teaspoon dried basil
2 tablespoons Dijon mustard
2 (14 ounce) cans sweetened condensed milk
1 (18 ounce) can pumpkin puree
1 (10.75 ounce) can evaporated milk
In large saucepan, heat oil and cook, stirring about 5 minutes, until bubbles form in pan. Remove from heat. Stir in onion and pumpkin. Cook about 10 minutes, stirring constantly. Prepare the crust by cutting eggs, liquids, cranberries, pecans and cinnamon into 1/4 cup of pumpkin mixture.
In large bowl, mix brown sugar, vegetable oil, carrots, celery and brown sugar. Mix together pumpkin mixture and egg-glaze; fold into pumpkin mixture. Sprinkle baking mix over and sprinkle cranberry mixture over top.
Pour vegetable mixture into prepared pan. Bake, uncovered, in the preheated oven about 2 hours, or until brown and lightly browned. Cool loaf 10 minutes, lift on wire rack. Cool completely. Garnish with pumpkin filling and cinnamon strainer.
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