Pumpkin Pie with Fine Spices
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g pumpkin (se) (Hokkaido), pureed, weihed ready to cook
- 115 g butter, (soft)
- 185 g suar, brown
- 2 large egg (s)
- 1 teaspoon orange (n), the zest
- 60 ml orange (s), the juice
- 230 g flour
- 1 teaspoon baking soda
- 0.5 teaspoon ½ baking powder
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ cinnamon, ground
- 0.5 teaspoon ½ clove (s), ground
- 0.5 teaspoon ½ ginger, ground
- 1 pinch (s) nutmeg, ground
- 80 g walnuts, halved, to taste
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Halve, core, peel and dice the pumpkin. Cook in a little water until soft and puree, preheat the oven to 180 degrees.
- Mix the softened butter with the sugar until creamy, for about 5 minutes and then stir in the eggs until everything is well combined.
- Mix the pumpkin puree, orange zest and orange juice in a bowl. Mix the flour, baking soda, baking powder and spices as well and stir alternately with the pumpkin mixture into the butter mixture. If you like, stir in the walnuts.
- Grease a 21 × 11 loaf pan and fill it with the batter. Bake in the preheated oven for 55 - 60 minutes until golden brown. You can also do a chopstick test, as each oven heats differently.
- Let the cake stand in the tin for about 5 minutes, remove and let cool on a wire rack.
- Dust with a little icing sugar.
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