Jovita, e-mail message to Michael Miller.
I didn't realize this was a German recipe.
My mom always made these when I was growing up and just tried
my hand at them for the first time last week.
Didn't know they had a name other than 'pumpkin things,' as they're
called in my family.
We use a basic white bread dough, rolled out to about 1/8-1/4
The filling is ground pumpkin, onion, salt, dash of sugar (I think
my mom said about 1/4 cup for a med/lg pumpkin and of course pepper
(my husband and siblings aren't keen, but my mom and I agree the
more pepper, the better.)
As you can see, we never really measure anything, but with this
recipe it's not so crucial.
To appease my husband last week, I also mixed up a batch of browned
ground pork, chopped apple and onion and fresh sage. Went down a
P.S. I also have my mom's tried and true recipes for Pfefferneuse
and Spritzkebackenes if anyone's interested. (Both are staple Christmas
cookies in our house.)
to use any images from the GRHC website may be requested
by contacting Michael