Pumpkin Pie with Walnut Crumble

Ingredients for 1 servings:

• 80 g walnuts, chopped
• 30 g butter, cold
• 60 g brown sugar
• ¼ tsp cinnamon, if you like, use more
• 160 g brown sugar
• 1 vanilla pod(s), scraped pulp
• 2 eggs
• 200 g pumpkin flesh, cooked and pureed
• 120 g butter, liquid, slightly cooled
• 200 g sour cream
• 3 tbsp milk
• 250 g flour (white flour)
• ½ tsp baking soda
• 1 tsp baking powder
• 4 tbsp powdered sugar
• 1 tbsp milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a successful cross between cake and pie

This amount is enough for a 26 cm springform pan. For the crumble, combine the cold butter with the sugar, walnuts, and cinnamon until crumbly, then set aside. For the cake batter, beat the eggs with the melted butter, vanilla extract, and sugar until very fluffy. Fold in the pumpkin puree, add the sour cream and milk, and mix well. Add the flour, baking soda, and baking powder, and quickly mix everything into a smooth batter. Pour the batter into a springform pan and spread the crumble on top. Bake at 170°C (350°F) for about 45 minutes. Mix the glaze and spread it over the cake. The glaze is not opaque.