- 2 cups pumpkin puree (fresh or canned) or 2 cups mashed sweet potato
- 1 egg
- 2 to 3 cups AP flour
- 1/2 teaspoon salt
- Grated, fresh nutmeg, about 1/4 teaspoon.
- Put the pumpkin puree in a strainer over a bowl overnight or for at least 2 hours, covered in the refrigerator.
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The recipe for the creamy mushroom sauce can be found by clicking here.
Recipe and Photo: Parsley, Sage, and Sweet / CC BY-ND