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Hokkaido pumpkin pie

Name: Hokkaido pumpkin pie
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 1 pumpkin red kuri squash; 250 g Plain flour; 150 g confectionery sugar; 100 g butter; 3 pcs Eggs; 2 kl cinnamon; 1 kl baking powder; Chocolate for pouring; Nuts for decoration; pinch of salt

Iwa

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

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.

17 October 2023

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