Eggless pumpkin pie with jam

Cover the peeled and diced pumpkin with water and bring to a boil. It will be soft in about 10 minutes.

Puree the pumpkin in a blender until smooth. If you've cooked it thoroughly, the process will be quick. Then let the puree cool to room temperature.

Sift the flour. Add baking powder and vanilla. Mix.

In a separate bowl, combine the water and cornstarch. Stir until all lumps dissolve and a opaque, milky liquid forms. This ensures the cornstarch is evenly distributed throughout the dough.

Mix pumpkin with starch, sugar and salt.

Add lemon zest and all the spices.

Pour vegetable oil into the pumpkin and add walnuts.

Gradually add flour and knead the dough.

The base of the pie should be quite thick, but homogeneous, with some nuts sprinkled in.

Prepare the baking pan. The photo shows a 22x22 cm pan. Instead of using parchment paper, you can make a French shirt. The key is to ensure the pie comes away from the bottom and sides well.

Bake the pie for 35 minutes at 180 degrees Celsius (350 degrees Fahrenheit). Then let it cool completely before moving on to the next step. Even better, transfer the pie to the refrigerator at room temperature and let it sit overnight.

Use a large knife to trim the edges of the pie. This will make it easier to cut and divide into equal pieces.

We rub the scraps into crumbs between our fingers.

Using any convenient method, divide the pie into 2 layers. Spread jam on one half.

Place the second cake layer on top and spread with the remaining jam.