There are many recipes with pumpkin. Most of them are savory. How about a juicy pumpkin pie? We tell you a quick and delicious recipe.
Pumpkin is a typical autumn vegetable. Especially through Halloween, which is also becoming increasingly popular in our country, it celebrates its entry into the kitchens.
For a long time, the pumpkin was popular more as a decoration. Now he lands more and more often in the cooking pot.
For those who have already had enough of risotto, soup and co. we have a great and simple recipe for a juicy pumpkin pie.
Already 8000 years ago, the indigenous people of Peru cultivated pumpkins. When Christopher Columbus discovered America, the pumpkin was one of the staple foods along with corn and beans.
With us, the autumn vegetable was first mostly often grown for its appearance. Whether orange, green or yellow as a decoration, the pumpkins still cut a good figure today.
But they are even better in the crock pot :) This time we have a juicy pumpkin pie for you. The great thing about this recipe is that it can be prepared easily and quickly.
In the mood for more pumpkin recipes? Then take a look here: "The 5 best butternut squash recipes to try".
Healthy pumpkin cake with nuts
Ingredients
- 4 Eggs
- 5 g Birch sugar
- 20 g Whole spelt flour
- 1 TL Baking powder
- 20 g Cornmeal
- 200 g grated pumpkin
- 100 g ground hazelnuts
- 100 g Coconut blossom sugar
- 1 scraped vanilla pod
- 100 g Coconut flakes
- 1 TL Cinnamon
- 1 cm Ginger
- 2 EL coarsely chopped dark chocolate
Anleitung
- Separate the eggs. Beat the egg yolks with birch sugar until foamy.
- Beat the egg whites with a pinch of salt until stiff.
- Mix flour, cornmeal and baking powder in a bowl. Now add pumpkin flakes, hazelnuts, coconut blossom sugar, vanilla bean pulp, coconut flakes and cinnamon.
- Peel the ginger and grate it very finely. Add the ginger to the remaining ingredients.
- Now you stir first egg yolk to the dough and then the egg white. Finally, the coarsely chopped dark chocolate comes to the pumpkin cake.
- Line the cake pan with baking paper. Fill the dough into the form and put it into the oven. At 180 ° upper-lower heat your pumpkin cake needs 30 minutes.
- Turn off the oven and let the cake rest for about 10 minutes with the oven open. Turn it out of the mold and let it cool on a rack.
Notes
- 12.9 g carbohydrates
- 4,1 g protein
- 12,6 g fat
Nährwerte
Who is now wondering what the white au the pumpkin cake is: This is a glaze of lemon juice and powdered sugar. So powdered sugar from Erythritol*. Simply mix 200 g of icing sugar with the juice of one lemon.
Pour the glaze over the cold cake and you've added a sweet and sour finish to the delicious pumpkin flavor. Trick or treat - perfect for Halloween :)
If you like, you can also decorate the cake with plastic spiders to make it a little spookier.
Enjoy it!
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