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    You are in: Home / Recipes / Pumpkin Dumplings Recipe
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    Pumpkin Dumplings

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 09, 2011

      Dumplings looked appealing, but tasted very bland. Hubby agreed. If I were to try again I would have to alter the recipe quite a bit to add more flavor. Recipe definitely has potential, though.

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    • on June 05, 2003

      Very good, and different, although not very attractive (maybe I'll get better with practice). Added brown sugar on top which, to us, made it a "5".

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    • on November 16, 2014

      I"m sorry, but I have to agree with natureprincess. Not only did they lose all of their "pumpkiness" after cooking, the texture was not good. I have been making spätzle for several years using a spätzle maker and I used that for these. I cooked them adequately, and then sautéed them, and they were totally bland and very soft. I have a NY Times recipe also, and I may delete that one from my computer as well. I have never given anything a 1-star rating, or even come close to it, I am sorry, but these deserved it. I'm sticking with my regular, excellent spätzle recipe from now on.

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    • on September 07, 2007

      I changed this recipe alot and the way I did it was delicious. I used the basic recipe and then to the dough added ginger, cinnamon,and a ton of sugar. Then I boiled them with a clove and fried them in butter with a drop of maple syrup. I served them with powdered sugar, cinnamon, and maple syrup. MMMMMMM!

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    Nutritional Facts for Pumpkin Dumplings

    Serving Size: 1 (82 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.8
    Calories from Fat 123
    Total Fat 13.6 g
    Saturated Fat 8.1 g
    Cholesterol 80.4 mg
    Sodium 661.0 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 1.3 g
    Sugars 1.2 g
    Protein 8.4 g

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