Pumpkin Ciambellone

The pumpkin ciambellone is a soft and moist autumnal dessert that wins you over with the first taste. Here is the Italian recipe for you.

Ingredients

• 300 g of cleaned pumpkin
• 300 g of all-purpose flour
• 200 g of sugar
• 100 ml of seed oil
• 3 eggs
• 16 g of baking powder for desserts
• 1 pinch of salt
• 1 teaspoon of ground cinnamon (optional)
• 1 pinch of grated nutmeg (optional)

Preparation

1. Start by cleaning the pumpkin, removing the seeds and internal fibers, and cut it into pieces. Steam or bake the pumpkin pieces until they are tender. Once the pumpkin is cooked, blend it to a puree.

2. Prepare a bundt cake pan (or a simple cake mold if you don’t have a bundt one) by greasing it with some butter or oil and lightly flouring it to prevent the dessert from sticking during baking.

3. Beat the eggs with the sugar until you have a frothy and light mixture. Then add the oil while continuing to stir.

4. Add the pumpkin puree to the egg mixture and mix well.

5. Sift together flour, baking powder, salt, cinnamon, and nutmeg, then gradually incorporate these dry ingredients into the wet mixture, gently stirring until you obtain a smooth and lump-free batter.

6. Pour the batter into the prepared mold and bake in a preheated oven at 180 °C for about 40-45 minutes, or until a skewer inserted in the center comes out clean.

7. Once baked, let the pumpkin ciambellone cool before unmolding and serving.

Curiosity

The pumpkin ciambellone is a dessert that can be enriched with the addition of chocolate chips, dried fruit, or cream cheese icing for an extra touch of flavor. Pumpkin, with its sweet flavor and soft texture, is very suitable for dessert preparations, providing moisture and a vibrant color that makes it perfect for fall festivities, especially Halloween and Thanksgiving.