For 6-8 persons

Ingredients

520 g wheat flour
340 g butter
80 ml cold water
1 pinch of salt
840 g pumpkin puree
800 g condensed milk
4 eggs
2 tbs ground cinnamon
1 tsp ground cloves
1 tsp ginger powder
1 tsp ground nutmeg
2 tbs BIO PLANÈTE Pumpkin Seed Oil Toasted

Preparation of the dough
Mix flour and salt in a bowl and add the butter and cold water. Knead the dough well until you have a homogeneous mass. Roll the dough in cling film and put it in the fridge for two hours.

Then take the dough out of the fridge and spread it on the bottom of a springform pan. If necessary, remove some of the dough and form autumn leaves, which can be used as a decoration on the cake. Preheat the oven to 180°C.

Put the pumpkin puree, condensed milk, eggs, roasted pumpkin seed oil and the spices into a bowl and mix to a homogenous mass. Then pour the dough into the springform pan. Bake for about 50-60 minutes until golden brown. Check with a toothpick, in the middle of the cake, that the dough is baked through. The pumpkin mixture only hardens when it cools down.