Instructions: To prepare dumplings, blend together the flour, pumpkin puree, salt, and nutmeg in a large mixing bowl. Stir well to form a smooth dough. Turn the sticky dough out onto a
lightly floured surface.

Roll and shape the dough into a 12 inch-by-3 inch rectangle, about 1/2 inch thick. Cut lengthwise into 6 strips, each about 1/2 inch wide, then cut each strip into pieces about an inch long. Press each piece of dough with a lightly floured fork to make indentations. Place dumplings on a lightly floured baking sheet; set aside.

Preheat the oven to 450 degrees. Spray a 13 inch-by-9 inch baking dish with nonstick cooking spray; set aside.

Bring the water to a boil in a large soup pot. Add about half of the dumplings and cook for at least 3 minutes, or until they float to the top of the pot. Remove the cooked dumplings with a slotted spoon, and place in a colander to continue draining while you repeat the cooking process with the remaining dumplings.

Place dumplings in the prepared baking dish. Meanwhile, prepare the sauce by melting the butter or margarine in a saucepan over medium heat. Stir in the flour and cook for half a minute. Add the wine or apple juice and the chicken broth. Bring the sauce to a boil, then reduce the heat to simmer for about 5 minutes, or until thickened; stir in the salt. Remove from the heat to cool a bit before pouring over the dumplings in the baking dish. Sprinkle the sauce-covered dumplings with the Parmesan cheese, paprika, and pepper. Bake for 15 minutes or until thoroughly heated. Serve warm. Tip: To prepare your pumpkin dumplings ahead of serving time, keep them separate from the sauce. Slightly reheat the sauce and pour it over the room-temperature dumplings just before baking.

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