Moist pumpkin pie

Ingredients for 1 servings:

• 300 g pumpkin flesh
• 250 ml oil, neutral
• 4 eggs or 2 bananas, ripe
• 200 g cane sugar
• 2 tsp cinnamon powder
• 1 tsp nutmeg, freshly grated
• 200 g hazelnuts, ground
• 250 g flour
• 2 tsp baking powder
• Fat for the mold
• 100 g powdered sugar
• Syrup (pumpkinspice syrup) or lemon juice
• 300 g cream cheese or a vegan alternative
• e.g. pecans
• e.g. pumpkin seeds
• n. B. Oil for roasting
• e.g. honey or a vegan alternative
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 minute; Total time approx. 1 hour 31 minutes

also vegan possible

Wash, chop, and grate the pumpkin. It’s best to use a food processor for this. The skin is fine to eat, but if you don’t want it to be, you’ll need to peel it. Whisk the oil, eggs, sugar, cinnamon, and nutmeg until fluffy, ideally in a food processor. If you like, you can use pumpkin spice instead of the individual spices. Fold in the pumpkin flesh and the grated hazelnuts. It’s best to preheat the oven to 180°C (top/bottom heat). Mix the flour and baking powder and stir in. You can sift the flour if you like. I always do it without; it’s a matter of taste. Grease a loaf pan with butter or oil and pour in the batter. Bake the cake at 180°C (top/bottom heat) for about 60 minutes. Check the oven regularly after 40 minutes and do the skewer test. Cover if necessary. For the topping, mix the powdered sugar with a splash of pumpkin spice syrup or lemon juice until smooth. But be careful: Don’t use too much liquid! Now add the cream cheese and mix in with a whisk. Put the topping back in the refrigerator. For a vegan version, or depending on your taste, the topping can also be made with just the syrup and powdered sugar. Roast the pecans and pumpkin seeds, as you prefer, in a little oil and a drizzle of honey. Let the finished cake cool, then add the topping and garnish with the toasted nuts, if desired. For a vegan version, use a vegan fat for the pan and swap out the topping. Instead of the eggs, puree two ripe bananas and add them to the pan.