Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Pumpkin pulp (canned will do as well) |
| \N \N | Egg substitute for 2 eggs slightly beaten |
| 1 tablespoon | Flour (up to 2) |
| ½ teaspoon | Baking powder |
| \N \N | Nutmeg |
| \N \N | Salt |
| ½ \N | Clove mashed garlic if wished |
(Pumpkin Dumplins from MFK Fisher's " With Bold Knife and Fork") 1. Make thin puree of the pumpkin, eggs, flour and baking powder. Add spices, stir well. Let stand one hour.
2. Stir again and drop by spoonfulls into rapidly boiling salted water. As sonn as the dumplings rise, skim into a bowl of very cold water. Drain well when cool.
3. To serve, heat in a well-buttered casserole, dab the top with bits of butter and sprinkle with grated Parmesan. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@...> on Jul 13, 1997