Pumpkin Pecan Pie

I make this traditional cake with stewed pumpkin, orange zest, and spices. It is topped with a refreshing frosting and roasted pecans.

Pumpkin, Chinese 5 spices (star anise, fennel seeds, Szechuan pepper, cinnamon, cloves), ginger, nutmeg, allspice, pecans, pasteurised free-range egg, cream cheese, plain flour, baking soda, baking powder, light brown sugar, icing sugar, sugar, vanilla, butter, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, noten.

Energy406,77 kcal

Protein5,87 g

Fat26,85 g

of which saturated7,78 g

Carbohydrates34,25 g

Dietary fibre1,09 g

Salt0,46 g

Average weight: 80 g