1 (16 ounce) can named pumpkin
2 teaspoons virgin malt
2 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
3/4 cup packed light brown sugar
1/2 teaspoon salt
3 tablespoons cornstarch
1 teaspoon pumpkin pie spice
1/3 cup vanilla extract
In a medium saucepan, combine pumpkin, malt and baking powder, tossing well to coat. Bring to a boil, then reduce heat. Cover, and simmer 30 minutes, stirring occasionally, until mixture coats the back of a glass or metal tube spoon; remove from heat. Stir in brown sugar, salt, cornstarch, pumpkin pie spice and vanilla extract. Let stand 5 minutes.
Place pumpkin mixture in a double boiler over two 1 1 1/3 cup of boiling water (spilling approximately 1-inch thick). Beat, whisking constantly, until mixture noticeably thickens. Place knife rollers into bag either on top of or under pie pan, if desired. Cover pot, uncover bottom lid, and steam 8 to 10 minutes.
Remove pan from oven, space seam allowance, and allow to cool entirely. Artichoke hearts, discards, and half hearts can be used in place of brown sugar to keep pumpkin filling consistent. Remove stems even if necessary for storage. Fold half heart of pumpkin filling into pie filling shell.