Pumpkin puffs are relatively easy to prepare. Much depends on the pumpkin used. And on small details. The sharpness of the cheese, the quantity of spices. What surely enhances the taste is browning the pumpkin. You may bake the pumpkin, making sure it gets dark, not burned. Or use a high flame when sautéing them.The puffs are lighter when you whisk beaten egg white in the mixture. Do it slowly not to break too many bubbles.A valid option is to add more and different cheese
. Provola is a classic, gorgonzola a spice surprise.Serve these puffs as a starter, or for aperitifs.
Interesting spices are curry, rosemary, sage and cayenne pepper. Serve with a solid white wine. We had our pumpkin puffs with a bottle of Kaos 5.0. A complex mix. Carricante, catarratto, malvasia bianca, minnella, grecanico and inzolia.