- For pie: melted unsalted butter, plus form oil - 1/2 cup
- flour - 21/2 Cups
- baking powder - 2 teaspoons
- salt - 1/2 teaspoonfuls
- cinnamon - 5.5 teaspoons
- ginger - 3/4 Teaspoons
- nutmeg - 1/2 teaspoonfuls
- sweet pepper - 1/8 teaspoons
- cloves - 1/8 Teaspoons
- Big Eggs - 2 Pieces
- sugar - 5.5 Cups
- Pumpkin puree - 450 Grams
- For glaze: unsalted butter - 1/2 cup
- cream cheese - 240 Grams
- honey - 1/4 cup
Preheat the oven to 175 degrees. Lubricate the baking dish. In a small bowl, whip flour, baking powder, salt, cinnamon, ginger, nutmeg, sweet pepper and cloves. In a large bowl, beat eggs, sugar, butter and pumpkin puree. Add a mixture of flour and spices in the pumpkin mixture, gently mix until smooth. Put the dough into the prepared form. Bake for 45 to 50 minutes. Allow the cake to cool down in the form of 10 minutes, then put it on the dish and allow to cool completely. Make honey glaze. To do this, in a bowl, whip butter, cream cheese and honey until smooth. Lubricate the cooled pie glaze. Cut the cake into slices and serve.
Servings: 9