12 miniature pumpkins 1 cup sugar 2/3 cup cocoa powder 4 tablespoons cornstarch 1/4 teaspoon salt 5 cups milk 1 teaspoon vanilla
Cut the tops off the pumpkins and remove most of the interior with a sharp knife. Then scoop to even out the inside. In a bowl, mix together the sugar, cocoa, cornstarch, and salt. Add the milk gradually as you mix with a wooden spoon. Pour into a saucepan and cook over medium heat, stirring constantly, until the pudding thickens. Now add the vanilla and mix again. Remove from the heat and pour into the hallowed-out pumpkins. Chill until ready to serve. Makes 12
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