Creamy pumpkin and pasta cake, the perfect autumn dessert

Creamy Pumpkin and Pasta Cake – The Perfect Fall Dessert Total preparation time: 2 hours Preparation time: 30 minutes Baking time: 1 hour and 30 minutes Number of servings: 12 As autumn makes its presence felt and nature offers us the bounty of pumpkin, there is nothing more delightful than indulging in a dessert that reflects the warm flavors of the season. The creamy pumpkin and pasta cake is a unique combination of textures and flavors, perfect for enjoying with loved ones. This easy-to-make recipe promises to become a favorite in any household. Let's get started! Ingredients Crust: - 2 large packages of Oreo cookies - 100 g sugar - 120 g softened butter - 1 teaspoon vanilla extract - A pinch of salt Filling: - 300 g pumpkin puree (can be made at home) - 150 g brown sugar - 350 g Mascarpone cheese - 100 g pasta shells (such as conchiglie or penne) - 1 tablespoon vanilla extract - 120 ml heavy cream - 1 tablespoon flour - 4 large eggs - ½ teaspoon grated ginger - A pinch of nutmeg - Zest and juice of one lemon - 2 tablespoons unsweetened cocoa powder - A pinch of salt Caramel: - 400 g sugar - 140 g butter - 300 ml heavy cream (30% fat) Nut and Pasta Crunch: - 200 g sugar - 100 g coarsely chopped nuts - 30 g pasta shells (uncooked) Preparation Step 1: Preparing the oven and the pan To start, preheat the oven to 180°C. Prepare a 20 x 30 cm baking pan by lining the bottom with parchment paper and greasing the sides with butter. This step is crucial to prevent the cake from sticking to the pan. Step 2: Boiling the pasta In a pot, bring salted water to a boil. When the water starts boiling, add the pasta and let it cook for 6 minutes. Then, remove them, drain well, and set aside. It is important not to overcook them, as they will cook further in the filling. Step 3: Preparing the cookie crust In a food processor, add the Oreo cookies, sugar, vanilla extract, melted butter, and a pinch of salt. Process until the mixture becomes homogeneous and sticky. Pour this mixture into the prepared pan and press it down firmly with your fingers. Once it's even, refrigerate the pan for a few minutes. Step 4: Preparing the pumpkin filling 1. Peel the pumpkin and remove the seeds, then cut the flesh into large cubes. Boil them in a pot of salted water. 2. When the pumpkin is tender, drain it and mash until you get a smooth puree. 3. In a large bowl, whisk the eggs with a whisk, add the vanilla extract, sugar, cream, ginger, nutmeg, flour, lemon zest, and juice. Mix well until you have a creamy mixture. 4. Fold in the Mascarpone cheese, then the pumpkin puree, mixing carefully until well combined. 5. Divide the mixture into two parts: leave one plain, and in the other part add cocoa and the cooked pasta, mixing gently. Step 5: Assembling the cake 1. Pour the plain pumpkin filling into the pan over the cookie crust. 2. Then, carefully add the filling with cocoa and pasta. 3. Smooth the surface with a spatula and bake in the oven for 1 hour and 15 minutes, or until the cake is well baked and passes the toothpick test. Step 6: Preparing the caramel 1. In a saucepan, place the sugar over medium heat and stir occasionally. When the sugar begins to caramelize, stir with a spatula from the edges to the center to avoid burning. 2. When it has a golden color, remove the saucepan from the heat and add the butter and cream. Be careful, the mixture will be hot and will bubble. 3. Place the saucepan back on low heat and stir until the sugar completely melts and the consistency becomes thick. Step 7: Preparing the nut and pasta crunch 1. In a saucepan, place the sugar over low heat to caramelize. When it turns golden, add the chopped nuts and uncooked pasta. 2. Mix well and then pour the entire contents onto a piece of parchment paper. Quickly spread the crunch as thin as possible and let it cool. Once cool, break into small pieces. Step 8: Final assembly 1. When the cake is cool, turn it out onto a wooden board. 2. Pour the caramel on top, cut into larger squares, and serve with a piece of nut and pasta crunch on top. Serving suggestions This cake pairs perfectly with a cup of herbal tea or a lightly bitter coffee to balance the sweetness of the caramel. Additionally, vanilla ice cream can add a refreshing touch. Tips and tricks - Ensure all ingredients are at room temperature before starting to achieve a uniform mixture. - You can add chopped nuts or almonds to the filling for extra texture. - If you want to make the cake less sweet, reduce the amount of sugar in the caramel. Nutritional information This cake is rich in vitamins due to the pumpkin, which is an excellent source of vitamins A, C, and fiber. Mascarpone cheese and cream provide a dose of calcium, while nuts add healthy fats and protein. However, keep in mind that it is a calorie-dense dessert, so it is recommended to be enjoyed in moderation. Frequently asked questions 1. Can I use canned pumpkin? Yes, canned pumpkin is an excellent option and saves time. 2. How can I adapt the recipe for a vegan version? You can use tofu or a mixture of nuts and plant milk for the filling. 3. What would be a topping option? A chocolate sauce or whipped cream would add an extra layer of flavor. Now that you know how to prepare this delicious pumpkin and pasta cake, all that’s left is to enjoy every slice savored in the company of loved ones. Enjoy your meal!

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