Pumpkin Pie: Fast and juicy, not only on Halloween
Created: 06.10.2022, 19:30
By: Joana Lück
If you want to make guests happy at a coffee gossip in autumn, you should make a note of this recipe for juicy pumpkin pie.
Autumn is pumpkin time.
If you don't want to eat the pumpkin in the form of soup or filled out of the microwave, you should bake a sweet pumpkin pie with it.
Pumpkin Pie: Fast and juicy, not just for Halloween
Pumpkin pie is a welcome change.
© J Daniel Serrano Muro/Imago
What do zucchini, beetroot and pumpkin have in common?
The vegetables not only taste hearty, but can also be processed into a slightly different kind of sponge cake.
The pumpkin pie is perfect for fall, as Hokkaido, butternut and co. are in season from September to early winter.
You need the following ingredients:
A loaf pan of 30 centimeters
400 grams Hokkaido pumpkin, washed and finely grated
200 grams of sugar
A packet of vanilla sugar
300 grams of flour
A pack of baking powder
A teaspoon of baking soda and cinnamon
A pinch each of clove and nutmeg
200 grams of chopped nuts
The juice of an organic orange
200 milliliters canola oil or softened butter
four eggs
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Oven at 160 degrees top/bottom heat (convection: 140 degrees)
preheat.
To prepare the pumpkin pie, grease the loaf tin well.
Then put the grated pumpkin in a large bowl along with the sugar, flour, baking powder, baking soda, spices and nuts.
Mix together roughly with a wooden spoon.
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Squeeze the orange and add the juice to the mixture along with the remaining ingredients.
Don't throw away the orange peel - you can use it around the house and in the garden.
Using an electric mixer, mix until smooth and pour into the greased form.
Bake for approx. 50 to 60 minutes on the middle rack and cover the cake with aluminum foil after 30 minutes of baking so that it does not get too dark.
Let cool and serve with powdered sugar.