A Minimalist’s Guide to Pumpkin Pie

A Recipe for Those, Who Like it Simple

IMG_20151011_110200I’m an absolute lover of everything autumnish. Of course, that includes the crispy sound of fallen leaves under my feet, the smell of cinnamon and of course: pumpkins. If you live in the US, you have the fortune of being able to buy canned pumpkin – most European countries don’t have these. I belong to those clumsy people who always tend to break themselves an arm (or two) when trying to cut through a proper Hokkaido. The following recipe uses Butternut Squash, which is a bit softer to cut, but then again harder to peel. Find out how to cut and peel with confidence here.

IMG_20151017_212332You will need:

  • 400g Early Butternut Squash
  • 150g Hazelnuts
  • 250g Butter (soft)
  • 170g Sugar
  • 4 Eggs
  • 300g Flour
  • 1 Tbs Baking Powder
  • 2Tbs Cinnamon
  • A pinch of salt

IMG_20151017_215526Roast the hazelnuts in a pan. I decided to put some sugar on top after a few minutes, which caramelized the nuts and added a delicious extra flavor. Cut the squash into pieces and froth butter and sugar until they have become a light and fluffy mixture. Add salt, cinnamon and eggs first, mix it all up again, and then add nuts and squash. At last, add the flour-baking powder mix and stir well.
Fill the dough into a cake-pan and bake for 50-60mins/180°C.

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3 Comments Add yours

  1. That sounds SO delicious! Like caramelised almonds – only better!

    Like

  2. danetigress says:

    l love all things pumkin ! your receipe makes me want to try it

    Liked by 1 person

    1. I’m glad you like it :)! Let me know if/when you’ve tried it…

      Liked by 1 person

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