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🍰 Creamy Pumpkin Walnut Bake

674 kcal · 30 min · 4 servings

Creamy Pumpkin Walnut Bake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the pumpkin thoroughly. Remove the inside and seeds. Cut the flesh into large cubes with a side length of about 4 centimeters. Note: Hokkaido pumpkin does not need to be peeled.
  2. 2. Fill 1 liter of water into the mixing container. Place the pumpkin pieces in the deep steam cooking insert. Cook the pumpkin using the steam function for 30 minutes. Let the pumpkin steam for another 15 minutes afterwards. Pour the water out of the mixing container. Put the pumpkin into the mixing container. Puree the vegetable for 20 seconds on level 6. Ensure the measuring cup is inserted. Transfer the puree into a separate bowl. Let it cool down. Clean and dry the mixing container.
  3. 3. Preheat the oven to 180 degrees Celsius. Grease a baking dish with 1 teaspoon of butter. Put flour, baking powder, 100 grams of sugar, your spices, and the orange zest into the mixing container. Mix the ingredients for 15 seconds on level 3. Insert the measuring cup while doing this.
  4. 4. Add the cooled pumpkin puree, milk, and oil to the flour mixture. Mix everything for 50 seconds on level 3. Ensure the measuring cup is inserted here as well.
  5. 5. Pour the pumpkin mixture into the prepared baking dish. Distribute the walnuts evenly on top. Sprinkle the bake with the remaining sugar. Bring 250 milliliters of water to a boil. Pour the hot water slowly into the dish. Do not stir the bake while doing this.
  6. 6. Bake the dish for 45 minutes. Remove it from the oven and serve it immediately while warm. Ice cream or vanilla sauce pair perfectly with it. Enjoy your meal!

Nutrition per serving