Everything is very simple. Sugar beat butter for a few minutes, add eggs and whisk until smooth. Then the flour with the baking powder and the mixer runs for two to three minutes. And in the end introduced the pumpkin, you can get the same mixer at a reduced speed.

Pour the batter into the pan, put in oven for 40-50 minutes at 180 degrees. Be guided by your oven. Readiness check the torch, and at the same time "resitem" pie, the more holes, the better.

Mix milk, cream (I have 20%, but you can take any) sugar to rastvoreniya sugar. Hot pie pour the milk mixture and leave to cool, occasionally taking milk from the sides and pouring the tip. Just say: I have the bottom of the form fits very tightly, because nothing was leaking. If your form is closed non-watertight, it is best to wrap it several times outside foil, but as a little cool, can be strengthened with cling film.

When the cake will absorb everything has cooled, you can brew tea and enjoy. Pumpkin-creamy, moist and delicious it turned out impromptu.