The pumpkin is a variety of squash. Squash blossoms, including those of the pumpkin, are popular in cuisines of various cultures. In Mexico pumpkin blossoms are used in everything from quesadillas to enchiladas and are a central ingredient in much of the cuisine you will find in Mexico City. Italians use the blossoms frequently as well. Unless you have a pumpkin patch in your garden, however, these blossoms are a rare delicacy. Pumpkin blossoms still on the vine close in the afternoon, sometimes trapping insects within, so it’s a good idea to pick them in the morning while they are open. They are perishable and should be used the same day.
Coat a baking dish with the olive oil. Preheat the oven to 350 degrees F.
Place the slice of bread in a pie pan and pour over enough milk to cover it.
Wash the pumpkin flowers gently by swishing them in a bowl of water, and remove the pistil with your fingers. Lay them on a paper towel to dry.
Place the potatoes in a large pot, cover them with water and add 1/2 tsp. of salt. Bring the water to a boil, reduce the heat and simmer, covered, 15 to 20 minutes, or until a fork can be easily inserted through the potatoes.
Mash the potatoes with a fork or potato masher and place them in a large bowl. Add the eggs, garlic, parsley, marjoram, Parmesan cheese and the bread and mix well. The bread should break apart as you mix.
Stuff the pumpkin flowers with the mixture. Avoid overfilling them. Place the blossoms in the baking dish and sprinkle the tops with bread crumbs. Place in the oven and bake for 20 minutes.