Pumpkin pie

Pumpkin cake is a dessert that combines tradition with flavor, making it a perfect choice in the cold season when pumpkin is at its peak. This dish will not only delight your taste buds but will also bring a touch of warmth to your home. In this recipe, I will show you step by step how to achieve a fluffy and aromatic cake that can become the star of family meals or gatherings with friends.

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 60 minutes
Number of servings: 12

Ingredients

For the dough:
- 7 tablespoons milk
- 7 tablespoons oil
- 7 tablespoons sugar
- 1 medium-sized egg
- 1 teaspoon baking soda (dissolved in 1 teaspoon vinegar)
- Approximately 300-400 g flour (type 000 or 550 for a finer dough)

For the filling:
- 1.5 kg pumpkin (peeled and grated)
- 1 large glass of sugar (approximately 250 g, but adjust to taste)
- 2 packets of vanilla sugar

Preparation

1. Preparing the pumpkin filling:
Start by peeling the pumpkin, then grate it using a large grater. This is the step where the pumpkin will release its juices and flavors. Place the pumpkin in a deep pan over medium heat and add 1 large glass of sugar and the 2 packets of vanilla sugar. Stir constantly to avoid sticking. You will want to cook the pumpkin until it softens and becomes a slightly caramelized paste, and the flavors intensify. This process can take between 15 and 20 minutes. Once the pumpkin is ready, let it cool.

2. Preparing the dough:
In a large bowl, combine the 7 tablespoons of milk, 7 tablespoons of oil, 7 tablespoons of sugar, and the egg. Mix well until you achieve a homogeneous mixture. Add the baking soda dissolved in vinegar and mix again. Now, start gradually adding the flour, stirring constantly until you obtain a suitable dough - neither too soft nor too hard, that does not stick to your hands.

3. Forming the dough sheets:
Divide the dough into two equal parts and roll out each part on a floured work surface to form two thin sheets. These sheets will be the base and the top of the cake.

4. Assembling the cake:
Line a suitable baking tray with parchment paper. Place the first sheet in the tray, then add the cooled pumpkin filling, spreading it evenly. Place the second sheet on top and prick it with a fork here and there to allow steam to escape during baking.

5. Baking the cake:
Preheat the oven to 180 degrees Celsius (medium heat). Place the tray in the oven and bake the cake for about 45-60 minutes, or until it turns golden and a toothpick inserted in the middle comes out clean.

6. Cooling and serving:
Once baked, let the cake cool in the tray for 10 minutes, then remove it and let it cool completely on a wire rack. This will help achieve a fluffier texture. You can sprinkle powdered sugar on top for an elegant appearance and a touch of sweetness.

Useful tips

- Choosing the pumpkin: Choose a sweeter pumpkin, such as butternut squash, to achieve a more flavorful filling. It is important to check the taste of the pumpkin before adding sugar to avoid an overly sweet result.
- Variations: You can experiment with various spices, such as cinnamon, nutmeg, or ginger, to add warmth and complexity to the flavor. These are commonly found ingredients in pumpkin cakes and bring a deep aroma.
- Serving: Pumpkin cake is delicious both warm and cold. You can serve it with a scoop of vanilla ice cream or freshly whipped cream for a wonderful contrast of textures. A cup of tea or coffee will also pair perfectly with this dessert.

Nutritional benefits

Pumpkin is an excellent source of vitamins and minerals, being rich in vitamin A, vitamin C, and antioxidants. It is also filling and low in calories, making it a good choice for those who want to enjoy a dessert without compromising their diet. A serving of pumpkin cake has approximately 250-300 calories, depending on the ingredients used.

Frequently asked questions

- Can I use canned pumpkin?
Yes, canned pumpkin is a convenient option and can be used instead of fresh pumpkin, but make sure it is unsalted and without added sugar.

- How can I store the cake?
Store the cake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for 3-4 days.

- Can I freeze the cake?
Yes, pumpkin cake can be frozen. Make sure it is well covered to prevent freezer burn. You can thaw it in the refrigerator overnight before serving.

Conclusion

Pumpkin cake is a simple yet flavorful dessert that brings a touch of nostalgia and warmth in every bite. I encourage you to try this recipe and adapt it to your taste. Whether you serve it on a special occasion or simply to indulge yourself on the weekend, this cake will surely become a family favorite. Enjoy!

 Ingredients: Ingredients for the sheets: 7 tablespoons of milk, 7 tablespoons of oil, 7 tablespoons of sugar. Filling: 1.5 kg of pumpkin filling, 1 large cup of sugar, 2 packets of vanilla sugar.