- flour for powder - 3 Pinch
- ready-made dough for pie - 1 piece
- sugar - 1/2 cup
- dark brown sugar - 1/4 cup
- ground cinnamon - 1 teaspoon
- Ground ginger - 1/4 Teaspoon
- chilli powder - 1 / 4-1 / 2 Teaspoons
- ground cloves - 1/4 Teaspoons
- salt - 1/2 teaspoonfuls
- Big Eggs - 2 Pieces
- extract of vanilla - 1 teaspoon
- Pumpkin puree - 450 Grams
- of condensed milk - 450 Grams
- fatty cream - 1 glass
- whiskey - 1 st. a spoon
On a lightly floured surface, roll out 1 disc of dough 3 mm thick. Cut a circle with a diameter of 30 cm. Put the dough into a baking dish. Put in the refrigerator for 1 hour. Preheat the oven to 220 degrees. Stitch the dough with a fork from both sides. Frost for 15 minutes. Cover with parchment paper and bake in the oven for 15 minutes. Remove parchment and bake until golden brown, about 15 minutes. Allow to cool completely on the grate. Beat together the sugar and brown sugar, spices and salt in a large bowl. Add eggs, vanilla, pumpkin puree, and then condensed milk. Mix. Pour the filling on the dough and level it. Bake for 15 minutes. Reduce the temperature in the oven to 175 degrees and bake, from 40 to 50 minutes. Allow to cool completely on the grate. Mix whiskey and cream together. Garnish with a cream cake. The cake can be covered with parchment or foil and stored in the refrigerator for 3 days.
Servings: 12