3 1/2 cups of wheat flour
3 cups of ground almonds
1/1/2 teaspoon of salt
2 teaspoons of baking soda
1 teaspoon of cinnamon powder
1 cup of chopped hazelnuts or pecans
2 cups of cooked pumpkin, drained
4 whole eggs
1 cup of milk
2/3 cup of water
3 1/2 cups of wheat flour
3 cups of ground almonds
1/1/2 teaspoon of salt
2 teaspoons of baking soda
1 teaspoon of cinnamon powder
1 cup of chopped hazelnuts or pecans
2 cups of cooked pumpkin, drained
4 whole eggs
1 cup of milk
2/3 cup of water
In a large bowl, combine the flour, almonds, salt, baking soda, cinnamon powder, and hazelnuts or pecans
No blender, place the pumpkin, eggs, milk, and water
Blend until well mixed and slowly add to the dry ingredients, stirring without beating
Spoon the batter into a large English muffin tin, greased and floured
Place in a moderate oven (170°C) for approximately 1 hour
Let cool before removing from mold
Note: This pumpkin pudding is a delight, as it stays moist and does not dry out like others, and has a lovely appearance
If desired, wrap in aluminum foil and store in the refrigerator, keeping it fresh for a long time.
