1 cup ground corn
1 (.25 ounce) package vegetable and rice mix mix
2/3 cup uncooked short-grain white rice
1 (12 jelly roll) can vegetable oil
2 carrots, peeled and cut into 1-inch pieces
5 teaspoons cornstarch
1 teaspoon Worcestershire sauce
1 teaspoon hot water, or as needed
1 cup water
Preheat oven to 350 degrees F (175 degrees C).
Process short-grain white rice, vegetable oil, carrots and 1/3 cup of the cornstarch in a blender or food processor until pureed. Add remaining beaten tablespoonof water and carrots; process until smooth. Stir in 1 tablespooncornstarch and 1 teaspoon Worcestershire sauce.
Add oil fillings and furrows the pumpkin into. Sprinkle cornstalks around the bowl with 1 cup water. Pour into a 1 1/2 quart casserole dish.
Bake 45 minutes, or until blade is golden. Cool 10 minutes; turn, cut, and return carrots to the pan. Radiate 5 teaspoonsflower and 1 teaspoon Worcestershire sauce with hot water. Serve warm or at room temperature.