|Butter||1⁄4 Cup (4 tbs), melted|
|Milk||1⁄4 Cup (4 tbs)|
|Eggs||3 , well beaten|
|Fresh bread crumbs||1⁄4 Cup (4 tbs)|
|Grated onion||1 Tablespoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
1. Cut the pumpkin into halves. Remove the seeds, stringy portion and outside shell. Cut into small pieces. Cover with boiling water and cook until tender, about twenty minutes. Drain and mash thoroughly, or put through a coarse sieve or food mill.
2. Preheat oven to moderate (350° F.).
3. Add the remaining ingredients to the pumpkin and mix well. Pack the mixture into a buttered one-quart ring mold. Set the mold in a pan of hot water and bake until firm, about forty-five minutes.
4. Turn out on a serving dish and fill the center with buttered peas, tiny whole onions or creamed mushrooms.
Calories 261 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.7%
Saturated Fat 8.8 g44.2%
Trans Fat 0 g
Cholesterol 190.3 mg63.4%
Sodium 324.7 mg13.5%
Total Carbohydrates 25 g8.3%
Dietary Fiber 1.9 g7.5%
Sugars 5.9 g
Protein 9 g17.9%
Vitamin A 513.5% Vitamin C 51.5%
Calcium 11.7% Iron 19.9%
*Based on a 2000 Calorie diet