I am way behind on my posts… this one have been pending since November! (yes, since Thanksgiving…) But I didn’t want 2014 to end without publishing this fantastic recipe, courtesy of a coworker.
The original version is for a delicious pumpkin pie. But it needs a slightly smaller baking pan that the ones I had on hand, so to prevent it to be too thin I added a biscuit crust and the cake became a tray of pumpkin bars.
They are spectacular, super creamy, moist and full of flavor. But I invite you to try it without the base too, because either way this is an incredibly simple and delicious recipe.
- 300 gr pumpkin
- 3 eggs
- 50 g grated coconut
- 100 g butter
- 100 g flour
- 150 gr sugar
- 1 sachet of baking powder
- 1 pinch of salt
- Zest of one lemon
- 1 ½ cup crushed digestive biscuits
- ½ cup melted butter
Preheat oven to 180 ºC and cover a medium size baking tray with waxed paper.
Cook the pumpkin for about 15 minutes or until tender, drain well and crushed with butter.
If we decide to use biscuit base, then mix the biscuits with melted butter and extend it on the baking sheet spreading it well with the back of a spoon.
The rest is a breeze; mix flour, baking powder, coconut and sugar, incorporate the remaining ingredients and beat everything in a blender.
Pour batter into the baking sheet, over the biscuit base (if using) and bake for about 30 minutes (depending on the thickness of the cake).
Remove from the oven and let it cool a bit before cutting the squares.