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Autumn Pumpkin Pie: A Recipe for a Moist, Flavorful, and Colorful Dessert
Introduction: Pumpkin pie is the essence of fall in every bite: moist, aromatic, and naturally sweet. Ideal for cooler days, it pairs perfectly with hot tea or coffee. With this recipe, you'll create a unique cake that's sure to be a hit at your family gatherings or parties. With pumpkin as the main ingredient, you'll feel like a chef in your kitchen! Ingredients:
500 ml pumpkin puree (fresh or canned)
500 ml all-purpose flour
400 ml sugar
3 eggs
125 ml vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
125 ml ground ginger
1/4 teaspoon nutmeg
1 pinch salt
1 teaspoon vanilla extract
125 ml walnuts (optional)
Preparation Instructions:
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To prepare the ingredients: Preheat oven to 175°C (350°F). Grease and flour a cake pan (approximately 23 cm) or line it with parchment paper.
To prepare the dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Prepare the wet ingredients: In a separate bowl, beat the eggs and sugar until light and fluffy. Add the oil, pumpkin juice, and vanilla extract, then mix well.
Mix the ingredients: Gradually add the dry ingredients to the wet mixture, stirring constantly until a smooth batter forms. Add chopped walnuts, if desired.
Bake: Pour the batter into the prepared pan and bake for approximately 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
Serve: Serve the cake on a baking sheet. Serve warm or cooled, dusted with powdered sugar or topped with cream cheese frosting.
Serving and storage instructions:
The cake is best served a few hours after baking to allow the flavors to blend. You can store it in an airtight container for several days or freeze it for later. It will still be delicious after thawing!
Serve the cake with whipped cream, vanilla ice cream, or a cup of hot chocolate for an even more delicious treat.
Variations:
Pumpkin Chocolate Cake: Add 120 ml of chopped chocolate to the batter for a more intense flavor.
Gluten-Free Version: Replace the wheat flour with a gluten-free flour, such as rice or almond flour.
Pumpkin Muffins: Turn the cake into muffins by baking them in a muffin tin for about 20 to 25 minutes.
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