A trendy dessert to celebrate the fall season

Prep time : 25 minutes • Baking time : 55 minutes

Ingredients

200g sugar
3 eggs
360g pumpkin purée (from baked Hokkaido pumpkin)
1 tsp mixed spice (cinnamon, nutmeg, ginger, clove)

Recipe steps

1

Cut the Hokkaido pumpkin in half and bake it for 1 hour on 200°C. Let it cool down.

2

Combine the biscuits and melted butter in a food processor and pulse until fine crumbs form. Transfer into a 25 cm springform pan and use a large spoon to press the crumbs into the bottom. Set it in the fridge until the filling is ready.

3

For the filling, in a mixing bowl, beat sour cream with sugar on medium speed. Add the eggs, mix again. Add pumpkin purée and spices and mix just until well combined.

4

Pour the filling over the crust. Bake it in the preheated oven for 45 minutes at 180°C.

For the topping cream

2 packs vanilla sugar
30g sugar

Recipe steps

1

In the meantime, mix together Brach, sugar, vanilla sugar and liquid fresh cream and beat until well mixed. Pour over the baked cake and return to the oven. Bake for another 10 minutes at 180°C. Let it cool down completely before transferring to the fridge.

2

Refrigerate overnight and enjoy your new favorite autumn pumpkin dessert.

Recipe created by Nataša Pavlović @lostinluxembourg

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