Honey-Pumpkin Pie

For this recipe, you need to take ready-made pumpkin puree, you can even use frozen one, which should be thawed beforehand. If you don't have pumpkin puree, you can easily make it: wash the pumpkin, remove the seeds and fibers, cut the pumpkin into slices about 3 cm thick, place them on a baking sheet, and bake in the oven at a temperature of 180 degrees for 30-40 minutes. Cool the cooked pumpkin, separate the flesh from the skin with a spoon, transfer it to a blender, and puree until smooth.

Combine soft butter with sugar and beat with a mixer until fluffy.

Add one egg at a time while continuously beating with a mixer.

Add pumpkin puree, liquid honey (I prefer linden honey for its aromatic flavor) and beat again.

Sift the flour with the baking powder and add it to the liquid mixture.

Mix well to avoid lumps.

Grease a baking pan (I use a 20 cm diameter pan) with butter, pour the batter and spread it evenly.

Place the cake in a preheated oven at 180 degrees Celsius for 30-40 minutes. Make sure to check the cake's doneness with a dry toothpick: if you insert a toothpick into the center of the cake and it comes out dry, without any sticky batter, it is ready.

Take the finished pie out of the mold, let it cool slightly and decorate as desired, for example, sprinkle with powdered sugar, drizzle with sugar icing or melted chocolate.