Pumpkin pie with apples

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3.1 15
Super juicy thanks to grated pumpkin. So the cake tastes heavenly fresh the next day and the day after
COOK TIME
90 mins
TOTAL TIME
150 mins

Ingredients

Servings: 24
  • 100 g Almond kernels (with skin)
  • 400 g Pumpkin (e.g. nutmeg pumpkin)
  • 4 Apples (approx. 800 g)
  • 200 g Butter
  • 200 g Sugar
  • 4 TABLESPOONS Sugar
  • 4 Eggs (Gr. M)
  • 175 g Flour
  • 7-10 Tbsp Salt
  • 2 teaspoons, yesterday. Baking Powder
  • 200 g ripened cream
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 200 g Double cream cheese
  • 100 g Icing sugar
  • 50 g Whipped cream

Directions

  1. 1

    Chop the almonds. Peel the pumpkin and cut into slices, remove the seeds. Wash the apples. Grate pumpkin and 1 apple roughly. Cream butter and 200 g sugar. Stir in eggs one after the other. Mix flour, 1 pinch of salt and baking powder. Stir sour cream and flour mixture into the egg mixture one after the other. Stir in chopped almonds, pumpkin and apple flakes.

  2. 2

    Pour the dough into a greased and flour-sprinkled square (24 x 24 cm) or round (26 cm Ø) springform pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 1 hour. Remove from the oven, let rest for about 10 minutes, remove from the tin and let cool on a cake rack.

  3. 3

    In the meantime, quarter the remaining apples, core them and cut them into thin slices. Bring 4 tablespoons of sugar and 6 tablespoons of water to the boil in a pan, simmer for 2-3 minutes until the sugar has dissolved. Steam apple slices for about 3 minutes. Leave to cool. Mix cream cheese, icing sugar and cream. Spread cream on the cake. Cut cake into pieces and spread apples on top.

Nutrition Facts

KCAL
250 kcal
CARBS
26 g
FATS
14 g
PROTEINS
4 g