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Cooking + Entertaining

Pumpkin pie: the recipe for a soft and authentic autumn cake

Pumpkin pie: the recipe for a soft and authentic autumn cake

Ingredients

baking powder for cakes

The Pumpkin Cake it’s a dessert cupboard sweet and delicious, perfect for breakfast and as a snack for adults and children, to accompany a cup of milk, orange juice or hot infusion. The protagonist of the recipe is, of course, the pumpkin, symbol of fall season: its pulp is cut into cubes, cooked in a saucepan with a little water then creamed in a hand blender.

At this point, the puree obtained is combined with eggs, sugar, 00 flour, melted butter and baking powder, for a delicious and wet texture and spongy. The pumpkin will give an irresistible orange color to the cake, while giving it a sweet, delicate and not too strong final taste. Once out of the oven and left to cool, you can enjoy it plain, sprinkled abundantly Granulated sugaror top it with melted dark chocolate.

The secret to obtaining an impeccable result is to choose the right variety of pumpkin: prefer Delica, Violina or Mantovana. With a firm and compact pulp and slightly watery, are among the best for this kind of preparations. The Delica, in particular, will give the cake the unmistakable nutty aftertaste that characterizes it.

To make pumpkin pie even more delicious, you can add a few chocolate chips, chopped hazelnuts and flavor the dough with spices, such as cinnamon, vanilla or powdered ginger. You can flavor everything with grated orange zest and, for a gluten-free variantyou can replace the 00 flour with rice flour.

Find out how to prepare it by following the step-by-step procedure and tips. If you liked this cake, don’t miss the pumpkin pie, the sweet pumpkin donuts and the pumpkin donut, enriched with almond flour and chocolate chips. If, on the contrary, you are looking for a sweet breakfast healthy and authentic, discover our rich selection.

How to make pumpkin pie

Clean the pumpkin, remove the skin and cut the pulp into cubes; cook it in a non-stick pan with half a glass of water for 15 minutes 1.

Once cooked, mix the pumpkin with an immersion blender until you obtain a smooth and homogeneous purée. 2.

Collect the eggs and sugar in a bowl 3.

Work the compound with electric whisks until clear and bubbly 4.

Pour in the melted butter and the pumpkin purée 5.

Add the flour by passing it through a sieve 6.

Also add the sifted cornstarch seven.

Finally add the sifted yeast 8.

Butter and flour a cake tin well. 9.

Pour the mixture ten.

Bake the cake in the oven at 180°C, in static mode, for about 40 minutes 11.

Once the baking time has elapsed, take the cake out of the oven, let it cool completely and then transfer it to a serving platter. 12.

Sprinkle the surface generously with powdered sugar 13.

Your pumpkin pie is ready to eat 14.

storage

The pumpkin pie can be stored under a glass bell jar or in a special airtight container for 2-3 days.

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