pumpkin pie

Ingredients for 1 servings:

• 900 g pumpkin(s) (Hokkaido)
• 3 eggs, separated
• 400 g sugar
• 1 packet of vanilla sugar
• 2 tsp cinnamon
• 200 ml oil (rapeseed oil)
• 500 g flour
• 1 packet of baking powder
• 150 g almond(s), grated
• 1 pinch of salt
• e.g. powdered sugar
• 1 cup whipped cream
• e.g. cinnamon
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 15 minutes

with a delicious cinnamon note

Cut 900g of Hokkaido pumpkin into wedges and remove the seeds. Coarsely grate 800g of weighed pumpkin flesh (with skin). Combine 3 egg yolks, 400g sugar, 1 packet of vanilla sugar, 2 teaspoons of cinnamon, and 200ml rapeseed oil in a bowl and mix until creamy. Add the grated pumpkin and fold in. Stir in 500g flour, 1 packet of baking powder, 150g ground almonds, and a pinch of salt. Beat 3 egg whites until stiff peaks form and fold in. Pour the batter into a greased springform pan. Bake in a preheated oven at 175°C for about 1 hour. Let the cake cool. Dust the pumpkin cake with powdered sugar. A dollop of whipped cinnamon cream goes well with it. Notes: I followed the recipe exactly and got one springform pan and one loaf pan. You can also halve the additions to make just one cake. This cake is truly delicious and a hit with my whole family (even the younger members). It doesn’t primarily taste like pumpkin, as the cinnamon adds a delicious aroma. The cream makes the cake fresh and delicious! Difficulty: Easy. Prep time: about 30 minutes. Cooking time: about 15 minutes. Resting time: about 20 minutes.