100 g of fine-grated biscuits (1/2 package)
1 cup of butter or margarine
1 1/3 cups of confectioner's sugar
3 eggs
1 can of drained pumpkin
1 cup of chopped hazelnuts or almonds
2 cups of whipped cream
to taste
100 g of fine-grated biscuits (1/2 package)
1 cup of butter or margarine
1 1/3 cups of confectioner's sugar
3 eggs
1 can of drained pumpkin
1 cup of chopped hazelnuts or almonds
2 cups of whipped cream
to taste
Pulse the biscuits in a food processor until they become fine crumbs (or blend them in a blender)
Beat the butter and confectioner's sugar together in a bowl until light and fluffy
Add eggs one at a time, beating well after each addition, until smooth
Layer the following ingredients in a 31 x 19.5 cm refrigerator-safe pan: biscuit crumbs (reserve 3 tablespoons for topping), butter mixture, canned pumpkin, hazelnuts or almonds, whipped cream
Top with reserved biscuit crumbs and refrigerate overnight
If desired, remove whipped cream
