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Recipe of: © Monsieur Cuisine

Pumpkin cake in a jar

MC plus
4 jars
Ready in: 1:55 h
Preparation time: 45 min.
Created on: 04.08.2016
Last changes: 14.02.2018



  • 300 g musk pumpkin
  • 75 g hazelnuts
  • 1 apple
  • 1 tbsp lemon juice
  • 50 ml condensed milk
  • 150 g soft butter
  • 175 g brown sugar
  • 2 tsp vanilla sugar
  • 3 eggs at room temperature
  • 200 g flour
  • 2 tsp baking powder


  • butter, for greasing the jars
  • icing sugar, for dusting
  • preserving jars with rubber rings and clips


Per jar:

  • calorific value
    3086 kj / 737 kcal
  • protein: 12 g
  • carbohydrates: 74 g
  • fat: 44 g
Preparation time
45 min.
Ready in
1:55 h
  1. Wash the pumpkin, remove the seeds and fibres, then chop roughly into chunks. Fill the blender jug with 500 ml water. Place the steamer basket and lid on top, put the pumpkin chunks in the shallow steamer basket and cook using the steamer button/8 minutes. Remove from the container and leave to cool, then scrape the pumpkin flesh off the rind and set aside. Wait until the blender jug has cooled down, then clean thoroughly.
  2. Place the nuts in the blender jug and process for 10 seconds/speed setting 8 until finely chopped. Transfer to a bowl, set aside, then clean the container. Peel and core the apple, cut into quarters, then add to the blender jug along with the lemon juice. Process for 4 seconds/speed setting 6. Transfer to a bowl and set aside. Add the pumpkin and condensed milk to the blender jug and purée for 20 seconds/speed setting 4. Push the contents down off the sides using the spatula. Add the apple and mix using the reverse button/15 seconds/speed setting 3. Empty all the contents into another bowl and thoroughly clean the container.
  3. Pre-heat the oven to 180 °C. Grease the inside of the jars.
  4. Place the butter, sugar and vanilla sugar in the blender jug and mix for 1 minute/speed setting 4. Use the spatula to push the contents off the sides and back down into the container, then mix for another 30 seconds/speed setting 5. Switch your food processor to the knead button/2 minutes 30 seconds, then pour in the eggs through the lid opening. Add the flour, baking powder and nuts and mix all the ingredients using the knead button/2 minutes until the mixture is smooth. Add the apple-and-pumpkin mixture and mix using the reverse button/1 minute/speed setting 3.
  5. Divide the pumpkin mixture between the 4 jars (fill them three-quarters full), then bake on the middle shelf of the oven for 40 minutes. Carry out a skewer test to see if they are ready, then remove from the oven and close the jars straight away whilst still hot. If stored in a cool, dark place, these pumpkin cakes will keep for up to two months. Dust with icing sugar before serving.


You can also make this dish with pumpkin preserved in a jar, in which case you can ignore the step involving cooking the pumpkin.


Bon appétit with Monsieur Cuisine

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