1 cup sugar
1/3 cup water
Mix sugar and water in saucepan, cook on high
heat, stirring constantly, until sugar caramelizes. Pour immediately
into a 13-by-9-by-2 inch glass baking dish swirling the caramel
very carefully to coat the sides.
1 stick (1/2cup) butter
1/3 cup all-purpose flour
1/2 cup water
1- 15oz. can cream of coconut
12 oz. evaporated milk
1 tsp. vanilla
14oz. sweetened condensed milk
6 large eggs, slightly beaten
2 tbsp rum
30 oz. canned pureed pumpkin
1/8 tsp. of salt, cinnamon, nutmeg, and ground cloves
Melt butter and cool. In a large bowl whisk together
flour and water until smooth and whisk in butter.
Combine cream of coconut, evaporated milk, vanilla,
condensed milk, eggs, and rum. Mix well.
Mix pumpkin with sugar add flour- mixture, salt
and spices. Mix well.
Pour into prepared mold. Place mold in a pan
of water (baño de María)
Bake for one hour in preheated oven (350 degrees),
until toothpick inserted in middle comes out clean.
Remove from water and cool and then refrigerate
for several hours.
Cut into squares. Serves 8 -12.