pumpkin ring cake with almonds and pistachio

Pronto in

1h 30 min


30 min


40 min


8 Persone






pumpkin panettone


Autumn is the season of the first cold and long rainy days, we spend time squatting under a blanket, sitting on a sofa, or maybe, near the fireplace with the smartphone to laze, then, you want to munch on something good, then, why not break this monotony and make a nice pumpkin ciambella, since this is the harvest period and it is a vegetable rich in carotene, excellent for our health? I was saying this to my nephews, slightly chilled, who did not have the question repeated and were already with the blender in hand. The pumpkin ring cake with almonds and pistachio was born in this way, on a cold and rainy autumn evening, a sweet, said, made and consumed in a flash, already because, The pumpkin ring cake with almonds and pistachio as well as being soft and tasty, it is also a balanced dessert, that is, being the pumpkin free of sugar and cholesterol, the almonds compensate and “Nun te gnomma ú stomach” (it does not weigh down your stomach), therefore, this dessert is quick to make, easy to digest and excellent to be consumed at all times. Come on then! Hand the recipe and let’s go to knead.


  • 250 g flour 00
  • 150 g almonds flour
  • 250 g sugar
  • 250 g pumpkin
  • 100 ml milk
  • 100 ml extra virgin olive oil or corn
  • 100 ml liquor cointreou
  • 5 whole eggs
  • organic orange peels
  • 16 g baking powder
  • 80 g chopped pistachios
  • 80 g chopped pistachios
  • 50 ml maple syrup
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Remove the peel and any seeds and filaments of the pumpkin, then, cut it into small pieces and place them in a bowl large enough to be blended with the immersion mixer

Add the milk, liqueur and oil to the pumpkin. Blend everything well until it becomes a cream without lumps and without pieces of pumpkin add the grated orange peel to the cream, mix well and set aside

In another bowl, whisk the eggs with the sugar, then, pour in the pumpkin cream and add them gently so that it becomes a single dough

Put the 00 flour in a sieve, add the yeast, sift them into the dough, taking care to incorporate them from the bottom upwards so as not to disassemble the eggs, also add the almond flour and mix always from the bottom up

Turn on the static oven to 180°C (350°F) and in the meantime as it heats up, grease and flour a 26 cm ring cake pan

Pour the mixture into the pan, sprinkle half of the chopped pistachios on the surface

Now bake for 40 minutes. After the minutes have passed, do the toothpick test, if the inside is still damp, lower the oven temperature to 160°C (320°F) and cook for another 10 minutes

Remove the cake from the oven, remove the mold and let it cool for 15 minutes then, with a kitchen brush, brush the maple syrup all over the surface of the donut and sprinkle the remaining pistachio grains then, let it cool and serve


  1. If the top has become overcooked (red) during cooking, cover it with aluminum foil and continue cooking.
  2. Instead of maple syrup, you can replace it with honey.


The pumpkin almond and pistachio ring cake can be kept for two to three days, always covered by a bell at room temperature.


  1. Grater
  2. Knife
  3. Silicone spatula
  4. Planetary or mixer
  5. Ring mold pan 26cm 
  6. Tray
  7. Oven
  8. 2 Bowls
  9. Immersion mixer
  10. Kitchen brush
  11. Sieve or colander