Crustless pumpkin pie (Spanish version)

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This is a recipe that I saw ages ago in a Spanish magazine. It is not like the pumpkin pie that you traditionally have at Thanksgiving. It is less sweetΒ  but neverteless really good. I like that it is simple to do and has a beautiful autumn color. We had some today with coffee and it was wonderful.

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Here is the recipe!

1/2 kilo of pumpkin chopped and skin removed.

1/2 cup sunflower oil

4 eggs

250 g sugar

250 g flour

16 grams baking powder

1 cinnamon stick

the rind of 1 lemon

Preheat oven to 180

Boil the pumpkin with in very little water along with the cinnamon stick and the lemon rind. When the pumpkin is softened, drain it and discard the cinnamon stick and lemon rind.

Place the pumpkin in a food processor and blend well until smooth. Add the rest of the ingredients and blend again until smooth.

Grease a mold with sunflower oil or butter and sprinkle lightly with flour. Pour the mixture in. Bake for about 45 minutes to and hour depending upon your oven and the size of the baking dish used. (Mine took about 35 minutes so just keep an eye on it. It will rise quite a bit then eventually sink as it cools down.)

Sprinkle with powdered sugar or add honey, chopped nut, whipped cream..whatever you like!
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Enjoy! xxxx Natascha

19 thoughts on “Crustless pumpkin pie (Spanish version)

  1. Looks very refreshing…I like the lemon rind/ peel in it. I really need to try this. It also reminds me of my grandma`s cheesecake, because she always baked it crust less, too!

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