Pumpkin Pie
Description
The preparation requires no special effort, everything turns out simple and delicious! This treat is always perfect for tea. Regarding the lemon, don't be surprised by my frozen lemon—I always keep a couple in the freezer so I can easily take one out and grate the zest finely whenever needed. Then I slice the lemon and store the pieces in a bag in the freezer to add to tea later—it adds flavor and cools the tea down. Back to the cake: the recipe is simple, accessible, and easy. Don't let its plain appearance fool you, it's really delicious inside! You can decorate it with berries and powdered sugar. Give it a try!
Instructions
- 1
Step 1
Prepare the ingredients. I keep the lemon in the freezer before zesting, especially thin-skinned ones, as they grate very easily on a fine grater.
- 2
Step 2
Combine room-temperature butter with sugar and beat with a mixer until fluffy.
- 3
Step 3
Add the eggs one at a time, beating well after each addition.
- 4
Step 4
Add most of the flour and the baking powder. Mix.
- 5
Step 5
Grate the pumpkin on a coarse grater and squeeze out the juice well. Grate the zest from the lemon (I use a fine grater). Add cinnamon, pumpkin, and zest to the dough.
- 6
Step 6
Mix well, add the remaining flour. Mix with a spoon or spatula.
- 7
Step 7
Preheat the oven to 180 degrees. Line the pan with parchment paper, transfer the dough, and smooth it out.
- 8
Step 8
Bake the pumpkin pie for 45 minutes. Let it cool slightly in the pan, then transfer it to a wire rack.
- 9
Step 9
Pumpkin pie is ready!