3 pumpkins
1/2 teaspoon of salt
3 well-beaten eggs
1 cup of raisins
1 cup of chopped almonds
1 1/2 teaspoons of ground nutmeg
1/4 cup of dry white wine
1 package of crushed champagne biscuits
3 pumpkins
1/2 teaspoon of salt
3 well-beaten eggs
1 cup of raisins
1 cup of chopped almonds
1 1/2 teaspoons of ground nutmeg
1/4 cup of dry white wine
1 package of crushed champagne biscuits
Peel the pumpkins, cut them in half lengthwise, and remove the seeds
Place them in a covered saucepan
Cover with boiling water and add 1/2 teaspoon of salt
Cover and cook until the pumpkins are tender when pierced with a small fork (about 12 minutes, depending on the size and freshness of the pumpkins)
Let it cool slightly before handling
Cut into thin slices
Place in a bowl and combine with eggs, raisins, almonds, nutmeg, wine, and crushed biscuits
Mix well
Pour into an ungreased 24 cm refractory mold and bake in a moderate oven (170°C) for about 45 minutes
Serve warm or cold
If desired, serve with whipped cream
Serves 6 people.
