Tag: Pumpkin

Marble Pumpkin Donut – Recipe by – Italian Cuisine

Marble Pumpkin Donut - Recipe by Misya

First of all, clean the pumpkin, cut it into cubes and then blend it finely with a blender.

Melt the butter in the microwave (or in a bain-marie, if you prefer) and let it cool slightly.
In the meantime, whisk the eggs with the sugar, then add the butter, cinnamon and pumpkin to the eggs and mix.
Sift the flour together with the yeast; first add half the flour to the egg mixture, then the milk, and finally the remaining flour.

Transfer half the mixture into the buttered and floured mould, then incorporate the sifted cocoa into the remaining mixture and add it to the mould.
Mix with a spoon to create the marbled effect, then bake in a preheated static oven at 170°C and cook for about 40 minutes (be sure to always do the toothpick test before taking out of the oven).

Once the cake is out of the oven, let it cool, then prepare the icing: place the chocolate pieces in a saucepan together with the milk and cook in a bain-marie until it melts completely.

Finally, unmold the cake, place it on a serving plate and decorate the surface with the ganache and coarsely chopped hazelnuts, then leave to dry for a while.

The marbled pumpkin donut is ready, all you have to do is cut it into slices and serve it.

Pumpkin and pear risotto – Recipe by – Italian Cuisine

Risotto zucca e pere

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Pumpkin milk: start the day with sweetness – Italian Cuisine

Pumpkin milk: start the day with sweetness


What if pumpkin couldn’t just be enjoyed in dishes such as risotto, lasagna, express or baked pasta, cakes and delicately flavored second courses?

In this recipe, where the main ingredient is autumn in all its forms, pumpkin comes in liquid form, to be enjoyed sip after sip in front of a good book or near a warm fireplace.

Pumpkin milk is an autumn drink that offers a trip to the American straw fields. Just one sip is enough to immerse yourself in the American dream par excellence, made up of houses with porches and leaves of a thousand colours.

The ingredients that make up the pumpkin cappuccino they are milk (also vegetable, in the vegan variant), a pinch of cinnamon and nutmeg for flavor, half a cup of coffee and a dollop of whipped cream. The result is one hot cocktail of softness and originality.

Spiced pumpkin latte

Spicy at the right point, the pumpkin milk It looks like a cappuccino. Before adding the coffee it can be whipped to create the classic foam on the surface. Alternatively, the addition of the cream it will make this hot autumn drink even more delicious.


  • Pumpkin 150g
  • 200g milk (you can use any type of milk)
  • Cinnamon ¼ teaspoon
  • Nutmeg 1 pinch
  • Half cup coffee
  • Whipped cream to taste


Clean and cut the pumpkin into chunks, then boil it for 5-10 minutes or until tender. Blend with a blender to obtain a puree. In the meantime, let’s prepare the coffee. In a saucepan, combine 2 tablespoons of the pumpkin puree, the spices and the milk. Heat until almost boiling, then pour into a cup, top with coffee and garnish with whipped cream.

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