Inverted pumpkin pie

This flavorful inverted pumpkin pie is a true fall dish. It is very simple to prepare it, and even those who do not really like pumpkin will appreciate the taste.

Cooking time 1 hour


Eggs 5 pcs

Pumpkin 200 g

Sugar (sand) 150 g

Wheat flour 120 g

Butter 20 g

Breadcrumbs 1 tsp

Powdered sugar 1 tsp

Baking powder 1/2 tsp

1/2 teaspoon cinnamon

Vanillin pinches.

Pinch salt.


Break the eggs in a bowl.

Beat until firm with sugar.

Add vanillin, salt, baking powder and flour.

Peel the pumpkin and remove seeds.

Cut the pumpkin into small pieces.

Grease the mold with butter and sprinkle with breadcrumbs. Layer the pumpkin slices.

Sprinkle with a little sugar and cinnamon.

Cover with dough and level. Put in an oven preheated to 180 degrees C for 30 minutes, check readiness with a toothpick.

Cool the finished pie and take out their forms, turn over onto a dish and sprinkle with icing sugar.

Cut and serve. The result is a delicious and very easy to prepare inverted pumpkin pie.

Bon appetit!