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Pumpkin Pudding


1 medium-size pumpkin
1/4 cup water
2 eggs
3/4 cup sugar
2 teasp cinnamon
1 teasp nutmeg
1 pinch clove
10 oz whipping cream


Chop the pumpkin in small squares, place in pot with 1/4 cup water until soft. Remove from fire and mash. Drain excess liquid.
Mix in the rest of the ingredients and fold thouroughly.
Pour in a buttered pie pan and bake for 25 minutes at 350F.

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