Candied Pumpkin

Candied Pumpkin 1 small-medium pumpkin (about 5 lbs) 2 cups Light Brown Sugar 1/4 (1/2 stick) cup butter 1 teaspoon ground cinnamon Cut pumpkin in half; remove stringy flesh and seeds. Cut pumpkin into 1-inch cubes (may remove skin or leave on). Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer 15 uncovered minutes or until tender. Remove pumpkin with a slotted spoon reserving water. Measure 1-1/2 cups pumpkin water into saucepan. Add brown sugar, butter and cinnamon. Bring to a boil and reduce heat, stirring occasionally. Add back pumpkin; simmer for 15-20 minutes or until syrup thickens. Serve pumpkin with milk or cream, if desired.