/ Inverted Pumpkin Pie with nuts

Inverted Pumpkin Pie with nuts

Ingredients:
  • Sticks of butter - 2 pieces (melted)
  • Brown sugar - 3/4 Cups
  • Pecans - 3/4 Cups
  • Flour - 1 2/3 Glass
  • Ground cinnamon - 1 teaspoon
  • Nutmeg - 1/4 teaspoons
  • Fragrant pepper - 1/4 Teaspoons
  • Salt - 1/2 teaspoonfuls
  • Baking powder - 1/2 teaspoons
  • Soda - 1/2 teaspoonfuls
  • Sugar - 1 glass
  • Vanilla extract - 1 teaspoon
  • Eggs - 2 pieces
  • Pumpkin puree - 1 Glass
  • Milk - 1/2 cup (warm)
Instructions

1. Preheat the oven to 175 degrees. Cut the nuts in half. Lay the halves of pecans on the pan and fry for 5 minutes, until the aroma appears. Remove nuts from the oven and allow to cool, then cut into small pieces and set aside. 2. Melt the butter in a small saucepan. Lubricate the pie mold with melted butter and sprinkle with brown sugar. Mix with a fork. 3. Lay the chopped pecans into the mold. 4. In a large bowl sift together the flour, sugar, cinnamon, nutmeg, sweet pepper, salt, baking powder and soda, set aside. 5. Whip the butter, eggs, milk, vanilla extract and pumpkin puree in a bowl with an electric mixer at medium speed for about 2 minutes. 6. Add the flour mixture, mix with a spoon. 7. Put the dough into the prepared form and bake for about 50 minutes. Turn the cake over the grill to make the nuts on top, and allow to cool. Cut into slices and serve.

Servings: 12

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