1 can of canned pumpkin
1/2 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon ground ginger
1 tablespoon butter or margarine
1/2 teaspoon grated lime zest
1 cup heavy cream
2 cups all-purpose flour
2 eggs
1/2 cup sour cream
1/2 teaspoon almond extract
6 cups all-purpose flour sifted
1 tablespoon baking soda
1 can of canned pumpkin
1/2 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon ground ginger
1 tablespoon butter or margarine
1/2 teaspoon grated lime zest
1 cup heavy cream
2 cups all-purpose flour
2 eggs
1/2 cup sour cream
1/2 teaspoon almond extract
6 cups all-purpose flour sifted
1 tablespoon baking soda
Drain the pumpkin and reserve 1/2 cup of the liquid
Cut the pumpkin into chunks
Mix in a bowl the flour, cornstarch, ginger, 1 tablespoon butter or margarine, and lime zest
Add the pumpkin and cook until thickened
Let it cool for some time
Mix in a separate bowl 1 cup of heavy cream, eggs, sour cream, and almond extract
Sift the flour with baking soda
Add to the cream mixture and mix well
Divide the dough into two parts
Roll out the dough on a floured surface to a rectangle of 45 x 30 cm, cut into 24 squares
Place in a greased baking dish and cover each square with 1 tablespoon of pumpkin filling
Roll out the remaining dough, cut into 24 squares
Make a cut in the center of these biscuits
Fold the 4 corners to the outside
Place on top of the filled squares, pressing the edges well
Let it bake in a moderate oven (170°) for 12 to 15 minutes
