Pumpkin pie without butter, flour and eggs

This manna will not leave indifferent even those who do not eat pumpkin. Very light, aromatic and delicious!

In the video below, this recipe is at 02:53. There are also 4 more great pumpkin recipes. Look - you will like it))

This is probably the fastest pumpkin pie recipe I know.

I rub the pumpkin on a fine grater. On the shallow! It is important! Otherwise, the cake will not turn out so tender.

I add semolina, kefir, sugar, baking powder and zest of one lemon to the pumpkin. I stir.

Important! If you don't like sweet cakes, you can reduce the amount of sugar. But we have a sweet tooth, so it's just right for us!

I grease the mold with oil and put the dough into it. There is no need to wait. I mix - and immediately into the mold. I spread the dough with a spoon.

I put it in an oven preheated to 180 degrees for 45 minutes. I bake in the top + bottom + convection mode. Take a look in your oven! You may need a little more time (or, conversely, less). It is important that the cake is baked well! I check the readiness with a wooden stick.

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Making a syrup with sugar, water and lemon juice. Here you can also add a little less sugar.

Bring to a boil and cook for 3 minutes, stirring occasionally.

I take the pie out of the oven and pour the syrup while still hot. Important!The cake must be baked well, otherwise it will not turn out soft and tender!!! Better to keep it in the oven a little longer!

Let the syrup soak the cake (about half an hour). And you can brew tea! The pie is very aromatic, tender and tasty. And also very bright and beautiful! It is difficult to determine by taste that there is a pumpkin in the composition.