Pumpkins are in season. There are all kinds which you can, depending on what you plan to make. I bought a 3.5 kg pumpkin, sweet for cakes.

For pumpkin cakes the base is pumpkin puree. Where I live there is no canned puree to buy, and maybe it’s better ( certainly it is healthier). Then you buy a pumpkin and make puree. And then this great cake.

Preparation time: 45 minutes



– 300 g digestive biscuits

– 150 g butter

– 2 teaspoons vanilla extract

Pumpkin filling

– 2 eggs

– 200 g brown sugar

– 100 ml milk

– 300 g pumpkin puree

– 1 teaspoon cinnamon

– 1 teaspoon grated ginger

– ½ teaspoon nutmeg


– 50 g brown sugar

– 150 g chopped walnuts


Heat the oven to 180°C.

Cut the pumpkin into quarters, place it on baking paper and on the baking tray. Bake for 50 minutes. The pumpkin will soften significantly. Get the pumpkin pieces out with a spoon and place them in the blender and mix. Store the puree into the containers and place in the fridge. I got about 1.5 kg of puree from my pumpkin.

Preparing the base. Blend the digestive biscuits. Combine biscuits, butter and vanilla extract. Coat the 30 x 20 cm baking tray with butter. Bake the base for 10 minutes.

Preparing the pumpkin filling. Mix eggs, sugar, milk, puree and spices.

Remove the base from the oven and pour the pumpkin filling over it. Bake for another 20 minutes.

Mix sugar and walnuts. Take the cake out of the oven and apply walnuts and sugar. Return to the oven for another 15 minutes.

Take out the cake, let it cool down and enjoy the autumn sweet treats!