45 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Additional culinary preparation: Sweet
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Pumpkin 1.0 kg
Eggs 7.5 ud
Brown sugar 1.013 kg
Plain flour 0.75 kg
Raising agent 25.0 g
Dried ginger 2.5 g
Clove 2.5 g
Lemon juice 0.008 l
  • Preheat the oven to 180 ºC. 
  • To make the pumpkin puree: peel the pumpkin, remove the seeds, dice and bring it to a boil. Once softened, remove some water and blend it using the mixer.
  • Beat the eggs with the sugar until pale. 
  • Add in the pumpkin puree and vanilla. 
  • Add half of the flour, spices and the raising agent (previously sifted).
  • Add in the milk and the rest of the flour. 
  • Pour into the moulds careful not to completely fill them.
  • Bake at 180 ºC for 30-40 minutes. 
  • Let cool on a rack. 
Nutritional information (1 portion)
Fiber 7.25 g
Saturates 14.74 g
Monounsaturated fatty acids 24.92 g
Polyunsaturated fatty acids 47.48 g
Cholesterol 357.5 mg
Calcium 432.0 mg
Iron 10.35 mg
Zinc 3.27 mg
Vitamin A 309.27 ug
Vitamin C 24.3 g
Folic acid 98.75 ug
Salt (Sodium) 222.02 mg
Sugars 202.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.