Pumpkin pie with oat biscuit base

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3.5 12
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 15
  • 7-10 Tbsp some + 75 g butter
  • 250 g crispy oatmeal
  • 500 g Hokkaido Pumpkin
  • 3 Eggs (Gr. M)
  • 100 g Sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 100 ml neutral oil (e.g. rape seed oil)
  • 300 g Cream yoghurt
  • 2 coated Tsp Baking Powder
  • 7-10 Tbsp Icing sugar
  • 1 large freezer bag
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Melt 75 g butter in a small pot, remove from heat and let it cool down a little. Crumble the oatmeal (see

  2. 2

    Tip). Mix well in a bowl with the liquid butter. Put the crumbs into the springform pan and press them down with your hands to a smooth base. Chill for about 30 minutes.

  3. 3

    Meanwhile, remove the seeds from the pumpkin, wash and dice with the skin. Weigh 380 g and boil up with 200 ml water. Cover and cook for about 8 minutes, then drain well and let cool. Then put the pumpkin into a high mixing bowl and puree it finely with a hand blender.

  4. 4

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cream eggs, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Let the oil run in while stirring.

  5. 5

    Add yoghurt and baking powder, stir well. Stir in pumpkin. Pour the mixture onto the crumb base.

  6. 6

    Bake in a hot oven for 1-1 1⁄4 hours. If necessary, cover the cake with aluminium foil after about 40 minutes baking time. Remove from the oven, place on a cake rack and let it cool in the tin. Remove the cake from the mould and dust with icing sugar.

  7. 7

    Cut off 4 pieces and arrange. Eat the rest in the next 3-4 days or wrap it up nicely for the guests. Chocolate sauce tastes good with it.

Nutrition Facts

KCAL
270 kcal
CARBS
21 g
FATS
18 g
PROTEINS
4 g