Pumpkin sponge cake

Votes: 1

Time: 7 hours 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 429, total fat 23 G., saturated fats 12 G., proteins 7 G., carbohydrates 51 G., fiber 2 G., cholesterol 146 mg, sodium 357 mg, sugar 38 G.

Unlike traditional pumpkin pie, this recipe bakes the crust along with the filling. It's a simple and delicious holiday dessert that requires no dough rolling, chilling, or pre-baking. The sweet sponge dough envelops the filling, creating a golden-brown, spongy crust. A ready-made pumpkin pie spice mix adds a magical, spicy flavor to the filling. Serve the pumpkin sponge cake cut into triangles and topped with whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

3/4 cup premium flour
1/4 cup granulated sugar
1 teaspoon baking powder
0.5 tsp coarse salt
3/4 cup cream 10%
1 large egg at room temperature
1 tsp vanilla extract
6 tablespoons unsalted butter, melted and let cool slightly
Special equipment: deep glass pyronet mould with a diameter of 23 cm.

Filling

1 can (425 g) pumpkin puree
3 large eggs at room temperature
1 cup light brown sugar
1 tbsp cornstarch
2 tsp pumpkin pie spice
0.5 tsp coarse salt
1 and 1/4 cups 10% cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin puree, eggs, cream, pumpkin pie spice, starch

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Lightly spray a 9-inch (23 cm) deep glass pie dish with cooking spray.
Cake:

In a medium bowl, combine the flour, granulated sugar, baking powder, and salt. In a small bowl or measuring cup, combine the cream, egg, and vanilla extract. Fold the liquid mixture into the flour mixture. Add the melted butter and knead until smooth. Pour into the prepared pie pan and set aside while you prepare the pumpkin filling.

Filling:

In a large bowl (preferably with a spout) or a large liquid measuring cup, combine the pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, and salt. Pour in the cream and mix until smooth.

Note
Mix the filling in a bowl with a spout to make it easier to pour into the center of the dough.
Carefully pour the filling into the center of the pan over the dough. When all the filling has been added, a 4-5 cm wide ring of dough should be visible around the edges. Use a silicone spatula or spoon to create ridges in the dough around the edges.
Bake until the center of the pie is almost set but still slightly jiggly and the edges are golden brown, 60 to 65 minutes. Let the pie cool on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Cut into triangles and serve with a dollop of whipped cream, if using.