Pumpkin pie

Name: pumpkin pie
Cook time: 40 min
Total time: 85 min
Yield: 10
Ingredients: 1 medium oranges cleaned up; 1 pumpkin possibly kabocha; 250 ml ginger syrup; 260 g pearl candy gingerbread; 60 g unsalted butter or margarine; 3 medium sized egg; 100 g light brown caster sugar; 125 ml fresh cream; 5 el pouring syrup; 2 tl cinnamon; 1 tl ground mace; 1 tl ground cloves

A tasty recipe. The dessert contains the following ingredients: medium hand orange (scrubbered), pumpkin (possibly kabocha), pearl cake, gingerbread, medium-sized egg and light brown caster sugar.

Ingredients

Kitchen Stuff

1 food processor
1 silicone baking mold (Ø 24 cm)

Directions

Preheat the oven to 170 ° C.
Grate the orange zest of the orange and squeeze out the fruit.
Cut the pumpkin into pieces. Remove the seeds, wires and the peel.
Cut into cubes and cook for 20 minutes in 1 liter of water, the ginger syrup and the orange juice. Drain and let cool.
Meanwhile, crumble the cakes in the food processor. Melt the butter and mix with the crumbs.
Spread over the bottom of the baking tin and press firmly. Put in the refrigerator until use.
Puree the pumpkin. Beat the eggs with the caster sugar and whipped cream.
Mix in the puree and add orange zest, syrup, cinnamon, mace and clove. Put the filling in the form.
Garnish with cinnamon sticks if desired and bake the cake for 45 minutes. Allow to cool.