2-3 cups of firm cooked pumpkin covered with 1 cup of white sugar and ½ cup of brown sugar ( or you can use all white sugar)
2-3 cups of firm cooked pumpkin, 2 cups canned pumpkin
Allow the pumpkin to sit in the sugar in a colander for about 1 to 2 hours or overnight
Drain the pumpkin saving the juice for use later
After draining the pumpkin add 1 ½ teaspoons of pumpkin spice
½ teaspoons of pumpkin spice
spread the pumpkin and spice evenly in a casserole dish and set aside
In a pot melt the butter. After the butter is melted slowly add in the flour stirring with a whisk to make a roux
½ cup of butter, 2 cups of whole milk, ½ cup all purpose flour
add the vanilla, milk and sugar water/pumpkin juice to the roux and stir over medium heat until it thickens
1 cup of water, 1 cup of sugar, 2 teaspoons vanilla, 2 cups of whole milk
pour the béchamel over the pumpkin in the casserole dish
Bake at 350 for 45 minutes
server hot or cold