Pumpkin Ring Mold
|Pumpkin||1 1⁄4 Pound, cubed|
|Instant mashed potato flakes||3 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs) (creme fraiche)|
|Grated nutmeg||1⁄2 Teaspoon|
Put the pumpkin cubes in a small casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 10 minutes.
Drain the pumpkin in a colander, then put in a food processor and puree until smooth.
Add the instant mashed potato flakes, stir, and leave the puree in the food processor bowl.
Leave to stand for 1 minute.
Butter the base of a pyrex ring mold (mould) 9 inches (22 cm) in diameter.
Add the sour cream (creme fraiche), eggs, grated nutmeg, salt and pepper to the pumpkin puree.
Puree once more.
Pour the mixture into the ring mold (mould).
Microwave, uncovered, on HIGH for 6 minutes.