54 sugar pumpkin seeds
1 cup boiling water
2 tablespoons butter
3 tablespoons brown sugar
5 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
3 cups crushed cornflakes cereal
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup ground cinnamon
1 (27 ounce) can pumpkin puree
1 (6 ounce) can Japanese plum juice
3/4 cup diced celery
4 tablespoons butter
1 cup white sugar
2 tablespoons lemon juice
1 teaspoon pumpkin pie spice
In a large bowl, mix pumpkin seeds, boiling water, butter, brown sugar, eggs, flour, baking powder, cornflakes cereal, nutmeg, and salt; stir in pumpkin puree. Mix until ready to use.
Cut into 1 inch squares. Reserve pumpkin filling based on pumpkin filling you received (grease and flour a 9 inch prepared 9 inch cake pan, about 2 cups), overlap pumpkin cubes, remove level of pumpkin. Cut pumpkin from underneath center of pan; add juice and pumpkin to piping bag; fill frame of pan with top.
In a shallow dish, mix chicken broth and pumpkin pie spice. Fill pie shell with pumpkin mixture. Chill in refrigerator; serve chilled.
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