Pumpkin Hash Browns & Pumpkin Cinnamon Cream

God, I'm a sucker for pumpkins. Not only do they look gorgeous, no, they also taste soooooooooo gooooooood! Pumpkin soup is of course an all time favourite, but last autumn Iwas looking for other ways of cooking those giant berries. I found a new and absolutely delicious way in a newsletter by Dr. Oetker. Granted, it takes some time to make these beauties, but we literally devoured them afterwards. Add some pumpkin cinnamon cream and you're in heaven. Or hell, whichever you prefer for Halloween ;)

Pumpkin Hash Browns:

  • 200-300g grated pumpkin
  • 150g wheat flour
  • 100g brown sugar
  • 200g soft butter or margarine
  • 100g ground almonds
  • 3 eggs
  • 8g vanilla sugar
  • 2 tsp baking powder
  • a pinch of salt

Pumpkin Cinnamon Cream:

  • 250ml whipping cream
  • whipping cream stiffener
  • 20g brown sugar
  • ½ tsp cinnamon
  • 200-300g mashed pumpkin

Music:

'Speranza' by Tu Amore feat. Mallory Knox
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