Loose Pumpkin Pie

(2076 votes)
Total Time Icon
Total time: 1 hour 40 min
Preparation Time Icon
Prep time: 10 min
Cooking Time Icon
Cook time: 30 min
Rest Time Icon
Rest time: 1 hour
Yield Icon
Enough for 1 person

🍓 Ingredients

1 teaspoon Cinnamon powder
450 grams Pumpkin flesh with Hokkaido also with peel
200 grams Ground hazelnuts
6 medium-sized Eggs
2 heaped tablespoons Egg white powder vanilla flavor
1 package Orange zest alternatively orange flavoring
100 grams Sugar substitute e.g. Xucker or erythritol
100 grams Chocolate icing
2 heaped tablespoons Cane sugar
1 pinch Salt

🍽 Instructions

Preheat the oven to 200 °C top/bottom heat.

Cut the pumpkin into pieces and chop very finely. Mix hazelnuts, baking powder, egg white powder and orange zest together.

Beat eggs with xucker, cane sugar and salt until well blended. Slowly fold in pumpkin and nut mixture and pour into prepared loaf or cake pan. Be careful, the batter is quite runny.

Bake on the middle rack for about 50 minutes, then test for doneness, and let rest in the turned off oven for another 5 – 10 minutes if necessary.

Let the cake cool and decorate with chocolate icing.

📊 Nutrition Facts

Nutritional values per serving:

62 g
270 g
200 g

📝 Recipe Overview

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