Pumpkin pie with walnuts

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Spread a springform pan (26 cm Ø; approx. 8 cm high) with a little oil. Wash and quarter the Hokkaido pumpkin. Scrape out the fibrous interior together with the seeds with a spoon or cut away with a knife. Coarsely grate the pumpkin flesh together with the skin

2. 2

   Separate eggs. Mix the egg yolks, sugar, vanillin sugar, 1/2 teaspoon salt, cinnamon and 200 ml oil with the whisk of the hand mixer. Add pumpkin flesh and stir in. Let rest for about 5 minutes so that the pumpkin draws some water

3. 3

   In the meantime, grind the walnuts very finely in a compact chopper. The nuts

4. 4

   Mix well with flour and baking powder. Add to the pumpkin and egg yolk mixture and stir in evenly

5. 5

   Beat the egg white until stiff and fold in. Fill dough into the form. In the preheated oven

6. 6

   (electric cooker: 175 °C/circulating air: 150 °C/gas: stage 2) Bake for approx. 1 hour (if necessary, remove from oven after approx. 40 minutes). Cool in the mould for approx. 10 minutes. Remove from the mould and allow to cool completely

7. 7

   Place the cake on a plate and dust with icing sugar. At the same time lift the cake a little bit to dust the edge as well. Served with: cream and chopped walnuts

Nutrition Facts

KCAL
420 kcal

CARBS
51 g

FATS
20 g

PROTEINS
6 g