Pumpkin Pie

For the pumpkin pie, first cream powdered sugar with eggs, lemon juice and a pinch of salt. Mix the chocolate and hazelnuts together and stir into the egg mixture. Sift the flour with baking powder and fold into the mixture alternately with the finely grated pumpkin. Pour into a buttered mold and bake in a preheated oven at 170 ° C for about 50 minutes. Allow to cool.

Cut the cooled cake horizontally, fill with some pumpkin jam and put the top back on. Spread the pumpkin pie all around with jam, glaze the top with fondant and sprinkle the sides with sliced almonds. Garnish with marzipan pumpkins if desired.

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