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Pumpkin Ring Mold

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  Pumpkin 1 1⁄4 Pound, cubed
  Instant mashed potato flakes 3 Tablespoon
  Butter 1 Teaspoon
  Sour cream 1⁄4 Cup (4 tbs) (creme fraiche)
  Eggs 4 Small
  Grated nutmeg 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 695 Calories from Fat 291

% Daily Value*

Total Fat 33 g50.6%

Saturated Fat 15.1 g75.5%

Trans Fat 0 g

Cholesterol 683.5 mg227.8%

Sodium 681.9 mg28.4%

Total Carbohydrates 78 g26%

Dietary Fiber 6.7 g26.8%

Sugars 12.9 g

Protein 30 g60.1%

Vitamin A 861.4% Vitamin C 99.7%

Calcium 28.3% Iron 47.2%

*Based on a 2000 Calorie diet

Pumpkin Ring Mold Recipe