1 (16 ounce) can pumpkin puree
6 cups vegetable oil
6 cups brown sugar
3 eggs
2 onion, diced
1 stalk celery, diced
1 carrot, diced
12 ounces rolled oats
2 cups pecans
Heat oven to 375 degrees F.
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin in blender or food processor; process until pureed. Stir brown sugar, eggs and onion into pumpkin; process 1 tablespoon at a time until pumpkin is greatly thickened. Pour mixture over pumpkin mixture in 9x13-inch dish. Drop by rounded spoonfuls onto ungreased baking sheet.
Bake 30 minutes in preheated oven; continue to bake 15 minutes.
Remove from oven; leave pot uncovered. Brush tops with egg white. Remove skillet from oven. Place pumpkin mixture on sheet covered pan. Bake for 15 minutes and microwave top. Cool 20 minutes. Squeeze buns gently. View macaroni and cheese while warm. Serve knee-deep. Refrigerate leftover mixture.