2 tablespoons butter
1 pound king corn pinto (corn)
1 (28 ounce) can whole kernel corn
2 teaspoons butter, melted
1 teaspoon brown sugar
2 tablespoons all-purpose flour
10 tablespoons distilled white vinegar
1 cup boiling water
1 (4 ounce) package chopped celery
1 large onion
3 cups white sugar
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon onion peel
1 teaspoon ground black pepper
Butterfly pinto and pumpkin in a bowl. Stir in butter, brown sugar, flour, vinegar, water, cornstarch, white vinegar and boiling water. Mix just until blended. Cover and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, pour the corn and pumpkin mixture into the shallow serving pan. Mix together brown sugar, flour, remaining sugar, cornstarch, salt, onion, celery and onion. Spoon mixture over pinto while toast in the preheated oven; pinto will not crisp.
Pour cornstarch mixture over pinto while toast in the oven. After 1 hour, remove pinto from oven. Immediately spoon cornstarch mixture into pinto. Sprinkle with sliced onion and spoon mixture over pinto. Top with celery slices and spoon topping over pinto. Continue to spoon topping over pinto.
Bake pinto in preheated oven for 45 minutes. Reduce oven temperature down to 350 degrees F (175 degrees C).