Hokkaido pumpkin pie

  • Hokkaido pumpkin
  • 1 tablespoon sugar
  • juice of a half lemon
  • 3 cups finest grain flour
  • 1 cup liquid honey
  • 1 cup oil
  • 1 cup soaked raisins
  • 1 cup walnuts
  • 4 eggs
  • ½ cup of rum
  • 1 baking powder
  • 1 heaped teaspoon of cinnamon
  • butter and breadcrumbs (or flour) for dusting the baking tray

For this pie from Hokkaido pumpkin you need approximately 2 cups of grated pumpkin Hokkaido. Simmer that with sugar and lemon juice and let it cool. Whisk oil, eggs and honey, together until smooth, then add the remaining ingredients and stir. Pour the mixture on a greased and dusted baking tray. Bake Hokkaido pumpkin pie first 15 minutes at a higher temperature and then reduce the temperature to about 160 °C. The total baking time should not exceed 1 hour.