Autumn is the time for apple pies, especially since the year turned out to be very apple! It's a great idea to bake such a pumpkin pie: the charlotte turns out even sweeter, soaked in pumpkin juice. Half of a pumpkin serves as a baking dish - and, therefore, it dirties the dishes less. Very fragrant, delicious and original!
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 1 piece Pumpkin
- 75 gram Flour
- 65 gram Sugar
- 70 ml Juice
- 2 pieces Apples
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla sugar
- 1 teaspoon Baking powder
- 2 tablespoons Vegetable oil
- 2 tablespoons Milk powder
Ingredients
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Instructions
- Cut off the top of the pumpkin and clean the inner layer, leaving the walls 1 cm thick.
- Mix the juice with the sugar. You can take any juice, I have cherry.
- Add butter, milk, flour and baking powder.
- Add vanilla sugar and cinnamon. Stir until smooth.
- Cut the apples into thin slices. Add 2/3 of the apples to the dough.
- Put the dough in the pumpkin.
- Put the remaining apples on top.
- Wrap the pumpkin base in foil. Bake in a preheated 180 degree oven for about 1.5 hours. If the pumpkin starts to blush on top, cover it with foil.
- Bon appetit!
- Cool and cut into pieces. It's amazing!
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