1 can pumpkin (15 ounce) or 2 cups mashed/pureed fresh pumpkin
1 stick unsalted butter (8 tablespoons)
⅔ cup milk
⅓ cup sugar
¼ teaspoon ground cardamom
nuts (slivered almonds, pistachios, or cashews)
Pour milk into microwaveable container. Microwave on high for about 30-45 seconds or until scalded (bubbles appear). Set aside. You can also scald the milk in a small saucepan, watching carefully so it does not burn. if you choose this option, you may want to begin with 1 cup of milk to allow for some reducing.
Melt butter in a non-stick skillet over medium low heat. Add pumpkin and cook for about 8-10 minutes, until all the water evaporates and pumpkin emits a roasted aroma. If the pumpkin mixture begins to stick, add more butter.
Add the milk and cook, stirring occasionally, until all the liquid evaporates, about 5 minutes.
Add the cardamom and stir for a few seconds.
Add the sugar and cook, stirring constantly, for another 5 minutes or until all the liquid evaporates completely. The pumpkin mixture will darken and pull away from the pan when it is ready.
Remove from the heat and top with nuts of your choice. Serve warm.
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