Easy to make pumpkin pie

For some reason, it is generally accepted that if it is useful, then it is not necessarily very tasty. This cupcake completely refutes this assertion. It is simply impossible not to fall in love with this tender and fragrant cupcake.

Ingredients

• Pumpkin - 300 g
• Walnuts - 50 g
• Vegetable oil - 50 ml (+ for greasing the mold)
• Egg - 1 pc.
• Sugar - 150 g
• Flour - 150 g
• Baking powder - 1 teaspoon (without a slide)
• Ground cinnamon - to taste
• Powdered sugar (for decoration) - 1 tbsp. the spoon
• Water - 50 ml

Directions

1. Roast the walnuts over medium heat for 5 minutes. Cool completely.
2. Clean the pumpkin from the peel and seeds. Cut into cubes.
3. Pour water into the pumpkin and put on a slow fire, close the lid and simmer for 20 minutes until tender. Remove from heat and drain off excess water. Punch with a blender until smooth puree, cool.
4. Pour granulated sugar, cinnamon into the bowl, add 120 g of pumpkin puree (we will not need the rest) and mix.
5. Pour in the vegetable oil and stir until smooth.
6. Beat the egg a little and add to the pumpkin mass.
7. Chop nuts. Sift flour, add baking powder and nuts, mix.
8. Connect both masses.
9. Mix well until smooth.
10. Grease a baking dish with oil and lay out the dough. Level the surface. Preheat oven to 180 degrees.
11. Bake the cake in a hot oven for 50 minutes until done. Remove and cool completely.
12. Sprinkle the top of the cake with powdered sugar. You can simply sprinkle through a fine sieve or apply a pattern using a stencil. I used a knitted doily.
13. Cut and serve with tea, coffee or just with milk.
14. Bon appetit!