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700 g pumpkin
250 ml light brown sugar
250 ml cake flour
10 ml baking powder
5 ml salt
10 ml cinnamon
60 ml butter, melted
250 ml LANCEWOOD® Sour Cream or Cultured Cream
3 extra large eggs
45 ml sugar
5 ml cinnamon
Preheat the oven to 170°C. Grease a ±28 cm x 20 cm x 5 cm deep dish.
Cook the pumpkin until soft. Drain very well and mash until smooth. Add the sugar, flour, baking powder, salt and cinnamon. Mix until well combined.
Beat the butter, sour cream and eggs together. Add to the pumpkin mixture and mix in. Pour into the prepared dish. Bake for 1 hour or until set.
Mix the sugar and cinnamon together and sprinkle over just before serving.
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