Difficulty:  Easy

Time: 120 min

Cooking: n.a.

INGREDIENTS

serves 4:

• a pound pumpkin
• 2 eggs
• 250 g pasta brise
• 4 tablespoons sweetened condensed milk
• 2 tablespoons brown sugar
• a piece of fresh ginger
• a teaspoon of cinnamon
• nutmeg
• cloves
• butter
• salt.

Peel the pumpkin, cut into slices and bake at 180 degrees until it is tender, then mash with a masher to reduce it.

Roll the dough into a thin sheet and line a well buttered pan.

Remix cuttings with a sharp knife or the proper cut stencils of leaves in different sizes and thin strips that will be used for garnish.

Beat vigorously until the eggs become foamy, incorporated the pumpkin puree, add a tablespoon of sugar, condensed milk, grated ginger, cinnamon, clove, some grated nutmeg and two pinches of salt.

Mix well.

Pour the mixture into the pastry shell that you prepared and sprinkle with remaining sugar.

Apply edge leaves and strips of dough.

Bake the cake at 180 degrees for 45 minutes.

Serve at room temperature after having dusted with icing sugar.