• In a small bowl, blend all-purpose flour, baking powder, salt and cayenne. In a large bowl, blend solid pack pumpkin, shredded Asiago cheese, melted butter, egg and chopped fresh sage. Fold flour mixture into pumpkin mixture and turn out onto a well-floured piece of parchment paper. Pat into a 7- to 8-inch circle and, with a greased knife, cut into 8 wedges (leave wedges touching). Bake at 425° for 20 minutes, until dry to the touch.


Nutrition Facts

209 calories; 10 g total fat; 48 mg cholesterol; 408 mg sodium. 23 g carbohydrates; 6 g protein;