Pumpkin Fritters

2 lbs -1 small pumpkin pie pumpkin (sometimes called sugar pumpkin)
3 tablespoons brown sugar 
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 egg
1 cup flour (approximately)
2 tablespoons milk
2 teaspoons baking powder
Canola or vegetable oil for frying 
Garnish: 2 tablespoons sugar mixed with 1 teaspoon mixed powdered spice

Peel the pumpkin and cut into chunks. Place in medium sized pot, cover with water. Add a generous pinch of salt, and bring to a boil. 
Boil the pumpkin in salted water until soft. 

Drain and mash pumpkin. In a little bowl mix the sugar and spice. Stir mixture into the mashed pumpkin. 

Whisk an egg and mix into the pumpkin along with the milk. Add baking powder and flour until it comes to a good dropping consistency.
(I only needed about 3/4 cup of flour)
In a cast iron skillet or frying pan add enough oil to cover the bottom of the pan about a 1/2 inch. You need enough to shallow fry the fritters.
When the oil is hot enough to fry, drop rounded teaspoons of batter into the hot oil. Use caution when working with hot oil! don't overcrowd the pan. Fry the fritters in batches of about 5 or 6.
Fry both sides on a medium heat until dark brown. Adjust heat when cooking so fritters cook through without burning.
These fritters should be fairly thin with a creamy consistency inside when cooked. 
Sprinkle fritters with the mixture of sugar and cinnamon. 
Serve immediately.
Makes 20-25 fritters