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



  • 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.

Step 12

Take the pumpkin out of the oven, leave it for 10 minutes and open. It is perfectly steamed.

Step 13

Put into the bowl to make a puree or do it in a blender. Or sieve it through.

Step 14

Add condensed milk. Mix up.

Step 15

Then beat into two remaining eggs and mix up again.

Step 16

Take out our cake from the fridge and pour the filling in.

Step 17

Put into the oven pre-heated until 165 degrees for one hour. Then switch off the oven and leave it to cool down for one hour.

Step 18

After it I cool it down completely and put into the fridge. Serve the next day.

Step 19

It is exclusively tender. Keep it in the fridge, otherwise it is ‘melting’.

Bon appetite!
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