Moist pumpkin pie

Ingredients for 1 servings:

• 750 g butternut squash (se), approx. 550 g net
• 250 g butter
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 6 eggs, size M
• 400 g flour
• 1 packet of baking powder
• 100 g ground almonds
• Grease for the tray
• 250 g dark chocolate
• 25 g coconut oil
• 250 ml whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 10 minutes

simple and perfect for any celebration

Clean, peel, deseed, and grate the pumpkin. If you have a grater, use it for grating. Cream the butter, sugar, vanilla sugar, and salt with a hand mixer or a stand mixer until creamy. Stir in the eggs one at a time. Mix the flour, baking powder, and almonds and stir in two batches. Stir in the grated pumpkin. Place the batter on a greased baking sheet (approx. 37 x 23 cm). Place the sheet in an oven preheated to 150°C (convection oven) and bake the cake for about 25 minutes. While the cake is baking, roughly chop the chocolate and coconut oil. Heat the cream, but do not boil. Then add the chocolate and coconut oil, melt over low heat, and stir in. Let the mixture cool slightly. When the cake and the glaze have cooled slightly, spread the glaze over the cake. Allow the glaze to set before serving. With 24 servings, 340 kcal per serving.