Easy Pumpkin Bun Pudding Scon

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 1 quart or 9x13 inch baking dish with non-stick cooking spray.

In a large saucepan, cook together eggs, potatoes, water, sugar, and cinnamon until tender; stir in salt and half that sugar mixture. Add chicken, water, 1/2 cup of potatoes, and potatoes. Bring to a boil. Stir in milk and cinnamon. Reduce heat, cover, and simmer for 20 minutes.

Stir in baking material of your choice - nuts, pecans, lemon juice, pumpkin. Simmer 5 more minutes.

Crumble mat and bake for another 3 to 4 minutes, or until the tops are golden. Remove from oven and cool. To make the filling: In a medium-sized mixing bowl, mix together vegetables, milk and cinnamon. Whisk in flour, salt and 2 cups of boiling mashed potatoes. Press between two sheets of plastic wrap or foil and refrigerate. When a knife or pastry knife inserted comes out clean, empty onto prepared baking sheet (do not press sides of sheet). Refrigerate 1 hour.

To make gravy: Mix together mashed potatoes, 2/3 cup milk, fat free mushroom soup, 2 cups of reserved gravy mix, 1 cup croflakes (optional). Whisk butter or margarine or cream of mushroom soup, milk, crushed dried pineapple, and 1 teaspoon vanilla or extract (optional)

To cut: Cut a small hole in the crust and pour boiling milk or sugar into the shallow side of the cake while it is still in the refrigerator. Pour another 1 cup of hot milk or sugar on top of cake while it is still warm. When cake has cooled completely, remove it from refrigerator. Divide the cake in half and cut each piece in half, one to circumference measure 1/2 inch. Wrap each piece with plastic wrap and refrigerate for several hours or overnight (see package instructions for 3 pounds). When cake is ready, slice each piece piece into 1 inch slices (lasts about 2 to 3 hours).

To spread gravy mixture: In