Autumn pumpkin pie with caramel glaze
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ingredients
3 pcs eggs 200 g granulated (cane) sugar 1 packet vanilla sugar 150 ml vegetable oil (rapeseed) 350 g semi-coarse flour 1 packet baking powder 1 tbsp cinnamon powder 500 g butternut squash salt
CARAMEL POLEVA
10 tbsp granulated sugar 50 ml water 150 ml whipping cream 70 g butter salt
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My mother found this recipe years ago in a magazine. To this day, it is one of our favorite fall cookies. We like to experiment, so we’ve tweaked it a bit over time and added caramel frosting. It’s perfect for any occasion, it can improve your mood even on the crispiest autumn day 🙂
1.
We buy butternut squash (also called royal pumpkin), which has a typical pear shape and a delicious mild sweet taste. It is important that it is this variety, not hokkaido or other types of pumpkin – that would change the pie completely.
2.
Wash the butternut squash, peel it, scoop out the seeds and grate it.
3.
Whisk the whole eggs with just a pinch of salt at first until a thick foam forms (about 3 min). Then add the granulated sugar and vanilla sugar and beat again.
4.
Whisking constantly, slowly add the oil, pour in the sifted flour mixed with baking powder and cinnamon. Finally, stir in the grated pumpkin with a fork.
5.
Pour the dough onto a baking sheet and bake in a preheated oven at 175°C for about 40 minutes.
6.
Prepare the topping: pour water over the sugar and heat the caramel. Turn off the heat and slowly add the whipped cream, stirring constantly. Bring to the boil, when it starts to simmer, turn off the heat and add the butter. When the butter has melted, stir well and the frosting is ready.
7.
Pour the caramel glaze over the baked cake and decorate with, for example, roasted almonds or other nuts.
8.
Serve with vanilla pudding and a dollop of whipped cream. Enjoy 🙂
