Pumpkin Pie With @mein_leckeres_leben

Hello, ladies! With the arrival of  Autumn season, we tend to stay in more and enjoy the contrast of the outside with our cozy home. And what is Fall without a Pumpkin Pie? Here is a delicious and easy to make recipe from our dear and talented friend @mein_leckeres_leben. She also wrote a wonderful blog post (in German) about Son de Flor and her Pumpkin Pie that you can read here. Enjoy! 

Naked Cake - for an autumnal cake table

Pumpkin pie with apple and pear purée, vanilla cream and caramelized hazelnuts

Ingredients: (for a cake with a diameter of 20 cm)


Pumpkin pie:

o 4 organic eggs

o 100 g raw cane sugar

o 40 g organic honey

o 400 g pumpkin, Hokkaido or butternut

o 100 ml vegetable oil, e.g. hazelnut oil, mild olive oil, rapeseed oil

o 50 ml of mineral water o 280 g spelled flour

o 2 teaspoons of tartar baking powder

o 1 pinch of salt

o 1 teaspoon cake spice (a mixture of cinnamon, clove and nutmeg)

o 120 g hazelnuts

o Butter + flour for the cake tins



Vanilla cream:

o 250 g whipped cream

o 350 g cream cheese

o ¼ teaspoon vanilla, ground, e.g. from Sonnentor

o 3-4 teaspoons of organic honey

o 4-5 drops of essential lemon oil or zest 1 organic lemon



Caramelized hazelnuts:

o 100 g hazelnuts

o 1 teaspoon organic honey

o 1 pinch of cinnamon, to taste

o 2 drops of lemon essential oil




1. Grease three cake tins, each 20 cm in diameter, with butter and sprinkle with flour. Preheat the oven to 180 ° Celcius convection.

2. For the cake, grate the pumpkin finely with a kitchen grater (you don't have to peel the Hokkaido, but you do have to peel the butternut).

3. Beat the eggs with the sugar and honey with the food processor for 3-4 minutes until frothy.

4. Coarsely chop or grind the hazelnuts.

5. Mix the flour with the baking powder, cinnamon, ginger, cloves, salt and hazelnuts.

6. Slowly add the oil with the mineral water to the whipped egg mixture and stir in.

7. Alternately add the flour mixture and the grated pumpkin to the mixture and fold in (ideally with a whisk or rubber spatula).

8. Spread the cake mixture on the three tins and bake in the oven for 20-22 minutes. Fall out of the molds and let cool down completely.

9. For the cream, mix the cream with the cream cheese together until stiff and creamy. Add vanilla, honey and lemon oil and mix in.

10. Place the first cake bases on a cake plate. Brush with 4-5 tablespoons of apple and pear puree and spread with 1/3 of the cream. Place the second shelf on top and repeat the process twice.

11. For the caramelized hazelnuts, roast the nuts in a pan until they smell wonderful. Add honey, lemon oil and cinnamon, toss and glaze the nuts. Let cool down.

12. Decorate the cake with the nuts on top. Sprinkle with dried flowers if you like.



Tip for the apple and pear puree!
You can prepare the puree in advance. For this, wash as many apples and pears as you like, core them and cut into coarse pieces (preferably with the peel). Put in a large saucepan. Add fresh lemon juice, a dash of water, a little cinnamon, a little vanilla and, if you like, a little honey. Simmer for 15 minutes until soft. Mix with a hand blender to a fine puree. Fill into mason jars while still hot and close.
Variation tip!
Instead of the apple and pear puree, you can also use homemade plum puree / plum compote and coat the cake bases with it. Tastes just as wonderful in autumn!
Happy baking and enjoy!
Lena from
P.s. Doesn't @mein_leckeres_leben look just amazing in our new Elisa Dress in Evergreen from Fall/Winter'22 Collection