For the pumpkin purée: Cut the pumpkin into pieces and remove the skin. Boil until soft, then drain. Blend the pumpkin with the sweetened condensed milk and let it rest.

For the wet mixture: Beat the margarine with the sugar. Add the eggs one at a time, then add a splash of vanilla extract.

For the dry mixture: In a separate bowl, sift together the flour, cinnamon, baking powder, and salt.

Combine the wet and dry mixtures, then pour into a baking pan that has been prepared for baking.

Bake at 350°F (180°C) for about 30–45 minutes (baking time may vary depending on your oven).

Remove from the oven when a knife or toothpick inserted in the center comes out clean. Let cool enough to remove from the pan without breaking, then serve as desired.

I personally love it after it has chilled overnight in the refrigerator, served with coffee. Delicious!