Recipe 1.

Ingredients :
800 g pumpkin
200 g sugar
200 g flour
200 g butter
5 eggs

Preparation:
Cut the pumpkin into pieces and steam cook, drain and mash with a fork.

Mix the sugar and the egg yolks. Add the mashed pumpkin and mix in the flour and melted butter. Whip the egg whites and add to the rest.

Transfer to a buttered cake mould and cook at 200° C for 35 to 40 min.

Recipe 2.

Ingrédients:
1 kg pumpkin
flour equivalent to the cooked weight of the pumpkin
300 g short pastry
70 g butter
125 ml sugar
1 litre milk
5 eggs
1 soupspoon orange flower water
a pinch of salt

Preparation:
Cut the pumpkin into pieces and cook in a saucepan with a littel water and a pinche of salt until tender. Drain.

In a bowl mix the pulp of the pumpkin with the same wight of flour. Add the milk, sugar, melted butter, eggs and orange flour water.

Line a pie dish with short pastry and pour the mixture onto it.

Cook at 180°C for 30 - 45 min.

Choosing and conserving a pumpkin

Choose a pumpkin which is firm and well coloured.

An uncut pumpkin will keep for several months in a dry, cool place protected from frost (in a cellar for example). Once cut, slices wrapped in cellophane will keep in a refrigerator for 2 or 3 days.