Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1100g (or a little less than 2½ pounds) fresh pumpkin
  • 2 large eggs
  • 190g (or ¾ cup + 3 tablespoons) granulated sugar
  • 120ml (or ½ cup) sunflower oil
  • 140g (or 1 cup + 2 tablespoons) all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • big pinch of table salt
  1. With a sharp serrated knife, cut the pumpkin(s) in half. Scrape out the seeds and pulp with a metal spoon and cut the pumpkin into large wedges. Place the pumpkin wedges skin side up in a large steamer pot or steamer basket, put the lid on and steam for about 45 minutes, or until the pumpkin has softened. Take the wedges out of the steamer and leave to cool on the countertop for about 10 minutes before scraping the pumpkin flesh out with a spoon. Blitz to a smooth purée with a stick or regular blender or pass the pumpkin flesh through a sieve instead. You should have about 475g (or a little over 1 pound) of pumpkin purée. Leave to cool on the countertop.
  2. Once the pumpkin purée has cooled, preheat the oven to 175°C/350°F (standard oven setting) and line a 26x16-cm (10x6-inch) brownie pan with baking parchment. This goes best when you first lightly butter the pan.
  3. In a large bowl, quickly mix together the eggs and sugar. Slowly drizzle in the oil, mixing continuously. Mix in the pumpkin purée. Rub a little bit of the mixture between your fingers, to see if the sugar has dissolved. If it hasn't continue mixing until it has. Once the sugar has dissolved, stir together the flour, baking soda, cinnamon, nutmeg, cloves and salt in another bowl. Add the dry ingredients to the wet ingredients and mix until smooth.
  4. Pour the batter into the prepared pan and bake for about 25-35 minutes, or until a tester inserted into the center of the cake comes out clean. These pumpkies are incredibly moist and fudgy, so don't worry if the tester comes out moist as well.
  5. Leave to cool on a wire rack before cutting into twelve bars. Serve slightly warm or at room temperature.
One kilogram of fresh pumpkin usually yields about 430g of pumpkin purée
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/10/29/pumpkies/