Pumpkin pie with walnuts

1.

A springform pan (26 cm Ø; approx. 8 cm high) with a little oil. Wash and quarter the Hokkaido pumpkin. Scrape out the fibrous interior and seeds with a spoon or cut away with a knife. Roughly grate the pumpkin flesh including the shell

2.

Separate the eggs. Mix the egg yolks, sugar, vanilla sugar, 1/2 teaspoon salt, cinnamon and 200 ml oil with the whisk of the hand mixer. Add the pumpkin pulp and stir in. Approx. Let rest for 5 minutes so that the pumpkin draws some water.

3.

In the meantime, grind the walnuts very finely in a compact chopper. Mix the nuts

4.

well with the flour and baking powder. Add to the pumpkin and egg yolk mixture and stir in evenly

5.

Beat the egg white until stiff and fold in.Pour the batter into the mold. Bake in the preheated oven

6.

(electric oven: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour (possibly after approx. 40 minutes). Cool in the mold for about 10 minutes. Remove from the mold and let cool down completely

7.

Place the cake on a plate, dust with powdered sugar. Raise it a little to also dust the edge. In addition: Cream and chopped walnuts