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70minutes
Cut the pumpkin into thin slices and place in a heatproof bowl.
Heat in a 600W microwave for 4 minutes.
Drain the water from the pumpkin and mash it while still hot.
Add cane sugar and mix.
Add cream cheese and mix.
Crack in the eggs and mix.
Add milk and mix.
Add cornstarch and mix.
Line the mold with baking paper and pour the batter into it.
Preheat the oven to 170 degrees, then turn it to 160 degrees and bake for 50 minutes.
Chill the dough in the mold.
Once cooled, put it in the refrigerator and leave it overnight.
・A 15cm round mold is used.
- Cane sugar may be replaced with granulated sugar.
・You can substitute cornstarch with soft flour.
・Keep the cream cheese soft.
・Add 100ml of milk if the pumpkin has a lot of moisture, or add 150ml if it has a little.
-When adding ingredients in step 1, mix thoroughly each time.
・If you let the baked dough sit overnight, it will become thicker.
・You can sprinkle whipped cream or cinnamon powder on top if you like.
- Cooling time in the refrigerator is not included in the required time.
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