Instructions: Using an electric beater, cream butter and sugar in a bowl, then beat in 1 egg, a little at a time. Beat in mashed pumpkin, then stir in flour and salt with a wooden spoon. Bring mixture together to form a soft but not sticky dough.

If it seems dry and wont come together, add 1-2 tablespoons milk.

Transfer to a floured work surface and pat out to about 3/4 inch thick. Cut into 8 squares; pat each square into a ball. Alternatively, using a 2 1/2 inch plain or fluted cookie cutter, stamp out rounds. Gather trimmings, pat out again and cut more rounds. Dont handle too much or biscuits will become tough.

Arrange biscuits on lightly greased baking tray and brush tops with beaten egg or milk. Bake in a preheated oven at 350 degrees for about 15 minutes.

Remove and transfer to a wire rack to cool.

Note: In this recipe it is important to use a dry-fleshed mealy pumpkin - other varieties are too wet, and you have to add extra flour. Find dry-fleshed varieties in Asian, African or Caribbean markets - youll know them by their green, gray or gray-green skins. Japanese kabocha is also suitable.

If you dont have self-rising flour, substitute 2 1/4 cups all-purpose flour, 1 tablespoon plus 1/4 teaspoon baking powder and 1/4 teaspoon salt.

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