Summary

Ingredients

• 400 g pumpkin meat (preferably Hokkaido), rouhly diced
• 250 g flour
• 50 grams sugar
• 125 g butter or mararine
• 1 egg (s)
• 1 pinch (s) salt
• 100 g suar, brown
• 1 teaspoon cinnamon
• 100 g almond (s), round
• 3 egg (s), separate
• Fat for the shape
• Icing sugar for dusting

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Instructions

1. Make a shortcrust pastry from flour, sugar, butter, salt and an egg and refrigerate for 30 minutes.
2. Cook the pumpkin meat on the baking sheet in a hot oven at 200 degrees for about 25 minutes. Then let cool down a bit. Then puree.
3. Mix the puree with the brown sugar, almonds, cinnamon and egg yolk. Beat egg whites until stiff and fold in carefully.
4. Grease a springform pan. Roll out the shortcrust pastry and distribute it in the pan. Form an approx. 3 cm high border. Pour in the mixture and bake in a hot oven at 200 degrees for about 30 minutes.
5. After cooling, dust with powdered sugar.