Desserts made of pumpkin are intrinsic to the Sephardic tradition, in much the same way honey cake is to the Ashkenazic.

Makes: About 2 dozen

Pastry

• 2 to 2 1/4 cups whole wheat pastry flour
• 1/2 teaspoon baking powder
• 1/4 cup granulated sugar
• Pinch of salt
• 1/3 cup safflower or softened coconut oil

Filling

• 1 cup fresh or canned (organic) pureed pumpkin
• 1/3 cup natural granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon each: ground ginger, cloves
• Pinch of nutmeg

Preheat the oven to 350º F.

Combine the flour, baking powder, sugar, and salt in a mixing bowl. Make a well in the center and pour in the oil and 1/2 cup of water. Work together to form a soft dough, using enough flour so that the dough loses its stickiness. Cover and let rest while preparing the filling.

Combine the ingredients for the filling in a mixing bowl and stir together.

Roll the dough out on a well-floured board to a thickness of 1/16 inch. Cut 3-inch circles with a pastry cutter or drinking glass. Gather scraps and re-roll until the dough is used. Place a heaping teaspoon of the filling on one side of each circle, fold over, and pinch edges shut with the tines of a fork.

Arrange on a lightly oiled baking sheet and bake 20 minutes, or until the dough is golden. Cool on a rack.

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