Pumpkin Cake

Pumpkin! In the autumn this queen of vegetable gardens is especially tasty! I decided that the fact that Americans are crazy about pumpkin pies of different modifications should have a special idea. How right they are! The cake is just delicious. It is piquant and not too syrupy. And what a filling! It is tender pumpkin fillet… I cut over speaking and encourage you to cook it yourself – you will understand.

Cooking time — 2 hours or more
Complication — simply

In recipe book

Main ingridient: vegetables
Category: desserts
Kitchen: author, american

Cause: for children, healthy food, for every day, for the holiday
Preparation: blender, oven

Ingredients:

Pumpkin – 1 kg;
Ginger biscuits – 250 g;
Butter – 100 g;
Eggs – 3 pc;
Condensed milk – 1 can;
Olive oil – 2 tbsp.

Step 1

I had half of such a beauty directly from the vegetable garden! Big thanks to my friends!

Step 2

Peel the pumpkin and remove the seeds.

Step 3

Cut into big segments trying to cut into equal parts. Put into the baking form, sprinkle with olive oil.

Step 4

Cover with foil and put into the oven pre-heated until 180 degrees for 40 minutes.

Step 5

While the pumpkin is being baked, we can prepare ‘dough’. Break the biscuits with hands into big pieces and blend them in a blender. I do it in two entries.

Step 6

Put the crumbs into the bowl.

Step 7

And now I added 1 tea spoon dry grounded ginger (or put the same amount of fresh ginger grated on a small grater) and cinnamon. If you have ginger biscuits, don’t do that!!! Mix up.

Step 8

Then add butter melted on low heat. Mix up well.

Step 9

Beat one egg and mix up again.

Step 10

Put crumbs into the molding baking pan with high edges.

Step 11

Shape the base for the cake. First, make edges – we need them equal to the height of the pan. Shape them with fingers – crumbs are easy to shape. Then put on the bottom what is left. Put to the fridge for 10 minutes or until the time when we need it.