Pumpkin Dessert

1. 1

   Prepare the pumpkin.

2. 2

   Scrape away any remaining seeds or stringy bits.

3. 3

   The rind is very thin and hard.

4. 4

   It is more easily removed if you first cut the slices into chunks.

5. 5

   Lay the chunks, skin side facing you, and cut it away, pressing down with force with a large, heavy knife.

6. 6

   Cut the flesh into pieces of about 1 1/4 to 1 1/2 inches.

7. 7

   Put them in a wide saucepan with 1 cup water, and cook, tightly covered so that they steam, over low heat for about 20 minutes, or until the flesh is very tender.

8. 8

   Drain and mash the flesh with a potato masher.

9. 9

   Continue to cook, now uncovered, so that most of the liquid evaporates.

10. 10

    Stir in the sugar and continue to cook until all the water is absorbed, stirring often and making sure that the puree doesnt burn.

11. 11

    Spread the paste on a serving plate, cover with plastic wrap, and leave in the refrigerator overnight.

12. 12

    Serve cold, sprinkled all over with walnuts, and accompanied by the cream or mascarpone.

No additional tips available.