Pumpkin on everyone's lips

The more October gets closer, the harder it is to walk past the pumpkin - but no problem! We don't want that anyway. This pumpkin pie is so tasty and moist that it is sure to accompany you throughout the pumpkin season. What's more, it's quick and easy to make and fills the whole house with the scent we desperately need at this time of year: Cinnamon.

What needs to be considered?

I would like to point out that the pumpkin should be grated. I would do this on the finest setting of the grater - then it blends more homogeneously into the mixture.

Although different types of pumpkin are suitable for this recipe, I prefer the Hokkaido pumpkin for reasons of color and simplicity. It doesn't need to be peeled and is usually as orange as you would expect a pumpkin to be.

Unlike the sponge cake, the sponge mixture should only be stirred until the ingredients are well distributed - otherwise it will not rise.

Of course we assume - as always - that only high-quality ethical and organic products are used.

We also recommend a favorite apron, a glass of something that warms your heart (for me it's vermouth at the moment) and of course the right music (a singer called Eloise is making herself comfortable in my ear right now) - then you're ready to go!

What we need

300 g pumpkin, finely grated

3 tsp baking powder

170 g sugar

380 g plain flour

2 tsp cinnamon or gingerbread spice

170 g milk (or milk substitute)

150 ml sunflower oil

🎃 First mix the dry ingredients together

🎃 Preheat the oven to 180 degrees

🎃 Prepare a baking tin of your choice (depending on your mood - I use a loaf tin) with baking paper or by greasing and flouring (or "crumbling")

🎃 Now stir the milk, oil and pumpkin into the mixture for only as long as necessary

🎃 Spread in the mold and put in the oven

Bake for approx. 30 to 35 minutes, depending on the baking tin

If you still feel like it, you can add a frosting made from 200 g cream cheese and 7 tsp powdered sugar - a delicious addition.

Have fun!!! 💚