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Source: Angelika Heine from Getty Images

Hokkaido pumpkin pie

Recipe for a tasty cake made with hokkaido pumpkin, which is a very rewarding ingredient that can be used to make a variety of dishes, but in a cake, its flavour really stands out the most.

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Ingredients

number of servings
10
  • 1 pumpkin red kuri squash Added to
  • 250 g Plain flour Added to
  • 150 g confectionery sugar Added to
  • 100 g butter Added to
  • 3 pcs Eggs Added to
  • 2 kl cinnamon Added to
  • 1 kl baking powder Added to
  • Chocolate for pouring Added to
  • Nuts for decoration Added to
  • pinch of salt Added to
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Directions

90 min.
1. Step

Start by washing the hokkaido pumpkin, cutting it in half, scooping out the seeds and cutting it into smaller pieces.

2. Step

Then prepare the dry ingredients, i.e. flour, icing sugar, cinnamon, baking powder and salt.

3. Step

Melt the butter and mix with the eggs. Then add the cooked and blended pumpkin and the ingredients you mixed in the previous step. My recommendation is to use a blender to blend the pumpkin to ensure a smooth consistency.

4. Step

Pour the batter into a greased and floured baking tin and bake in a preheated oven at 180°C for about 45 minutes. Personally, I recommend letting the cake cool in the tin for a while and then carefully turning it out.

5. Step

Drizzle the cooled pumpkin cake with chocolate and garnish with nuts.

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