Another pumpkin recipe in our collection. This pumpkin pie is quickly stirred together and super moist due to the nuts and oil in the batter.
For a pan with a diameter of 26 cm you need the following ingredients:
400 g Hokkaido squash
180 g Sugar
1 Pck. Vanilla sugar
300 g Spelt or wheat flour
1 Pck. Baking powder
1 TL Baking soda
4 TL Cinnamon
2 knife tip clove
2 knife tip Nutmeg
80 g chopped hazelnuts
100 g ground almonds
Juice and zest of 1 organic – orange
200 ml neutral cooking oil (e.g. rapeseed oil)
1 TL Powdered sugar
A little butter and flour for the mold
The pumpkin pie is prepared quickly:
First of all, prepare the baking pan by lining it with baking paper and greasing the edges with butter and then dusting with flour. You can preheat the oven to 160 degrees top and bottom heat.
Now it goes to the dough
To do this, wash the pumpkin and grate it (with the peel, of course) nice and small.
Mix all the dry ingredients with the spices and add about half of the pumpkin shreds. Now mix everything well.
Wash the organic orange hot, grate the peel and squeeze out the juice.
Now you can mix the oil with the eggs and orange juice and add it to your batter and stir it in. Then add the remaining pumpkin flakes and orange zest. When everything is mixed into a nice batter, pour it into the prepared baking dish.
Just bake and ready is the juiciest pumpkin pie!
The cake must now go into the oven for 60 minutes. When it has cooled down, dust it with powdered sugar and it is ready to eat. Covered, it can be kept very well for a few days.
Have fun baking and a good appetite wish you