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Pumpkin pie and cinnamon





300 grams

Type 0 wheat flour

300 grams

White sugar

250 grams


4 unit

Sunflower oil

80 grams

Baking powder for desserts

16 grams

Ground cinnamon

to taste

Desserts from Italy

Pumpkin pie and cinnamon

Pumpkin pie and cinnamon

vegetarian with gluten with eggs with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin pie and cinnamon

We play in advance with pumpkin pie and cinnamon. Perfect for autumn breakfasts, to cuddle the arrival of the first rains, to spite those who do not ever want to eat pumpkin.

Pumpkin pie and cinnamon step 1

step 1

For the pumpkin puree: Cut the pumpkin into large pieces and arrange on a plate covered with parchment paper with the skin facing upwards.

Pumpkin pie and cinnamon step 2

step 2

Let it cook for about 40/45 min at 180 °, until the peel bucherete with the blade, which is easy to extract.

Pumpkin pie and cinnamon step 3

step 3

At this point, remove the rind of the pumpkin and tap out the excess water by squeezing in a white towel. Frullatela with an immersion blender.

Pumpkin pie and cinnamon step 4

step 4

Pesatene 300 gr and keep it aside. In a bowl, beat 2 eggs and 2 egg yolks with the sugar until the mixture mount. Incorporate the flush oil.

Pumpkin pie and cinnamon step 5

step 5

Add the flour, baking powder and cinnamon powder or aroma. To this mixture add the pumpkin. Whisk the two egg whites and stir until mixture is smooth.

Pumpkin pie and cinnamon step 6

step 6

Grease and flour a cake pan. Preheat oven and bake the cake for 35 minutes at 180 degrees.

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