The pumpkin season is in full swing, so here’s a recipe for a gorgeous pumpkin pie. This delicate cake is a fragrant cake of bright yellow color that will remind you of the summer sun on cold autumn evenings 🙂
Unlike other pumpkin baked goods on the blog, this pie is baked in butter, not vegetable oil. In my opinion, this gives it a softer texture.
Ingredients per form 21 cm
- pumpkin 270 grams
- butter 120 grams
- sugar 180 grams
- eggs 2 pcs.
- flour 350 grams
- ground cinnamon 1/2 tsp
- ground ginger 1/2 tsp
- baking powder 1 tsp
- salt 1/4 tsp
- milk 60 ml.
- walnuts 70 grams
- sugar 2 tbsp
- butter 30 grams
- flour 1 tbsp.
- 1/2 tsp cinnamon
Cut the pumpkin into pieces, put in the microwave for 5 minutes at the highest power, then knead with a fork. Or put in a saucepan, fill with water and simmer until soft. Then we drain the water and interrupt the pumpkin with a blender.
Beat butter with sugar until creamy. Add eggs one at a time, beating well after each.
Add pumpkin puree and mix.
Add half of the flour sifted with salt, baking powder, ginger and cinnamon. Stir until smooth. Pour in milk, mix. Add the remaining flour mixture and mix again.
We put the dough in a greased form. We level.
Preparing the sprinkling. Put nuts, sugar, flour and butter in a blender. We punch so that the nuts remain in pieces.
We transfer the mixture to the dough.
We send the pie into an oven preheated to 180 degrees and bake until a dry match, about 45-50 minutes. Cool and serve.