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<figure id="figure-9eiog7dtcmiu85r66"><iframe id="9eiog7dtcmiu85r66" src="https://www.youtube.com/embed/c0HI61DhkLo" class="w-full bg-gray-100 rounded-lg md:rounded-xl lg:rounded-2xl" style="aspect-ratio: 16/9" allow="autoplay; encrypted-media" allowFullScreen="" data-url="https://youtu.be/c0HI61DhkLo" data-corners="default" data-fullWidth="false"></iframe></figure>🧡 Ingredients (for 18cm / 7-inch springform pan - for a 24cm springform pan see the amounts at the end of this post) Dough: 225g flour (1¾ cups) 100g light brown sugar (½ cup) ¾ of 1 beaten egg (reserve ¼ for brushing) 1 tsp vanilla extract Pinch of salt 125g butter, softened (½ cup + 1 tbsp) Filling: 500g tart apples (Jonagold, Granny Smith, Braeburn) (about 4 medium apples) Juice of ½ lemon 50g raisins (⅓ cup), soaked in warm water 25g granulated sugar (2 tbsp) 1 tbsp gingerbread spice (Lebkuchengewürz) Optional: powdered sugar for dusting &nbsp; 🍳 Instructions 1. Prepare the dough Mix flour, sugar, egg, vanilla, salt, and softened butter into a smooth, compact dough. Line the springform pan with baking paper and grease it. Press about ¾ of the dough into the bottom and sides of the pan. 💡 Tip: Chill the dough for 20 minutes before pressing into the pan—it makes handling easier.&nbsp; 2. Prepare the filling Peel, core, and dice the apples. Toss with lemon juice to prevent browning. Drain raisins and mix with apples. Add sugar and gingerbread spice, stirring well. 💡 Tip: If you prefer a milder spice note, use 2 tsp instead of a full tablespoon.&nbsp; 3. Assemble the pie Fill the crust with the apple mixture. Roll out the remaining dough and cut into strips. Lay strips over the filling in a lattice pattern. Brush with the reserved beaten egg. &nbsp; 4. Bake Bake at 175°C (350°F) for about 1 hour, until golden brown. Cool slightly before serving. Dust with powdered sugar if desired. 💡 Tip: Place the springform pan on a baking sheet to catch any juices that may bubble over.&nbsp; 🎄 How to Mix Your Own Lebkuchengewürz (Gingerbread Spice) Combine the following ground spices:2 tsp cinnamon 1 tsp cloves 1 tsp allspice 1 tsp nutmeg 1 tsp coriander ½ tsp cardamom ½ tsp ginger ½ tsp anise 💡 Tip: Store in an airtight jar. This blend is perfect for cookies, cakes, and festive pies.&nbsp; 🍽️ Serving Suggestion Enjoy warm with whipped cream or vanilla ice cream. The gingerbread spice makes the whole kitchen smell like Christmas magic ✨For a 24cm / 9-inch Pan adjust the ingredients as follows: Dough: 340g flour (2¾ cups) 150g light brown sugar (¾ cup) 1½ eggs (beat 2 eggs, use about ¾ of the mixture for dough, reserve the rest for brushing) 1½ tsp vanilla extract Pinch of salt 190g butter, softened (¾ cup + 1 tbsp) Filling: 750g tart apples (Jonagold, Granny Smith, Braeburn) (about 6 medium apples) Juice of 1 lemon 75g raisins (½ cup), soaked in warm water 40g granulated sugar (3 tbsp) 1½ tbsp gingerbread spice (Lebkuchengewürz) Optional: powdered sugar for dusting Here’s a collection of the things I use every day — from my camera gear to kitchen tools and home items. You can find them here in my Amazon Storefront:<a data-mce-href="https://amzn.to/4gNwQju" href="https://amzn.to/4gNwQju" target="_blank" rel="noopener">Amazon storefront</a>

Dutch Apple Pie with Gingerbread Spice

<figure id="figure-b386499ynmh54vb0b"><iframe id="b386499ynmh54vb0b" src="https://www.youtube.com/embed/3gb_ZYBKSro" class="w-full bg-gray-100 rounded-lg md:rounded-xl lg:rounded-2xl" style="aspect-ratio: 16/9;" allowfullscreen="" data-url="https://www.youtube.com/watch?v=3gb_ZYBKSro" data-corners="default" data-fullwidth="false" data-mce-src="https://www.youtube.com/embed/3gb_ZYBKSro" data-mce-style="aspect-ratio: 16/9;"></iframe></figure>🎃&nbsp;Ingredients For the pumpkin puree: Pumpkin cubes (approx. 200g = 1 1⅓ cups) Water (just enough to cover the bottom of the pot) &nbsp; For the soup: 1 onion 1 courgette (zucchini) Water (enough to cover vegetables) 1 stock cube Cooked pumpkin puree (approx. 200g = 1⅓ cups) &nbsp; 🍳 Instructions 1. Make the pumpkin puree Peel and cube the pumpkin. Cook in a small amount of water for about 10 minutes until soft. Drain well and blend with a hand blender until smooth. 💡 Tip: Use part of the puree for other dishes like oatmeal or pasta, and save the rest for soup.2. Prepare the soup base Chop the onion and courgette. Fry both in a pot with a little oil for a few minutes until softened. 💡 Tip: Sautéing first adds depth of flavor to the soup.3. Simmer and blend Add water until the vegetables are just covered. Drop in the stock cube and stir. Add the cooked pumpkin puree. Simmer for 5–10 minutes, then blend until smooth. 💡 Tip: For extra creaminess, add a splash of milk or cream before blending.&nbsp; 🍽️ Serving Suggestion Serve warm with crusty bread or a swirl of cream. Perfect for chilly autumn evenings!Here’s a collection of the things I use every day — from my camera gear to kitchen tools and home items. You can find them here in my Amazon Storefront:<a data-mce-href="https://amzn.to/4gNwQju" href="https://amzn.to/4gNwQju">Amazon storefront</a>

Easy Pumpkin Soup - great if you have leftover pumpkin

<figure id="figure-52s7bcr2qcmh54ii5g" class=""><iframe id="52s7bcr2qcmh54ii5g" src="https://www.youtube.com/embed/HKzjfT86njk" class="w-full bg-gray-100 rounded-lg md:rounded-xl lg:rounded-2xl" style="aspect-ratio: 16/9;" allowfullscreen="" data-url="https://www.youtube.com/watch?v=HKzjfT86njk" data-corners="default" data-fullwidth="false" data-mce-src="https://www.youtube.com/embed/HKzjfT86njk" data-mce-style="aspect-ratio: 16/9;"></iframe> 🎃Ingredients For the pasta dough: 175g pasta flour (1¼ cups) 2 eggs 💡 Tip: Egg sizes vary—add more flour if the dough feels too sticky.&nbsp; For the pumpkin sauce: 250g pumpkin, cubed (1¾ cups / about ½ small pumpkin) 1 red onion, chopped 2 cloves garlic 50ml milk (3½ tablespoons) 2 tbsp mascarpone 2 tbsp tomato puree 40g grated parmesan (⅓ cup) Salt, to taste Handful of fresh spinach leaves &nbsp; 🍳 Instructions 1. Make the pasta dough Mix flour and eggs until a smooth dough forms. Let rest for 1 hour. 💡 Tip: Resting helps the gluten relax, making the dough easier to roll and shape.2. Prepare the sauce Cube the pumpkin and chop the onion. Bake onion and pumpkin together for 10 minutes. Add garlic and cook briefly until fragrant. Puree the cooked pumpkin with milk. Stir in mascarpone, tomato puree, parmesan, salt, and spinach. 💡 Tip: For extra creaminess, warm the sauce gently before mixing with pasta.3. Cook and combine Roll and cut the pasta using a pasta machine or by hand. Boil fresh pasta for 3 minutes. Mix with pumpkin sauce and garnish with extra parmesan. &nbsp; 🍽️ Serving Suggestion Serve warm with a sprinkle of parmesan and a side of autumn coziness—fireplace optional!</figure>Here’s a collection of the things I use every day — from my camera gear to kitchen tools and home items. You can find them here in my Amazon Storefront:<a data-mce-href="https://amzn.to/4gNwQju" href="https://amzn.to/4gNwQju" data-mce-selected="inline-boundary">Amazon storefront</a>

Homemade Pumpkin Pasta

<figure id="figure-hh3ncftp2gmh5472yr" class=""><iframe id="hh3ncftp2gmh5472yr" src="https://www.youtube.com/embed/ONE3vywreiU" class="w-full bg-gray-100 rounded-lg md:rounded-xl lg:rounded-2xl" style="aspect-ratio: 16/9;" allowfullscreen="" data-url="https://www.youtube.com/watch?v=ONE3vywreiU" data-corners="default" data-fullwidth="false" data-mce-src="https://www.youtube.com/embed/ONE3vywreiU" data-mce-style="aspect-ratio: 16/9;"></iframe></figure>🎃 Ingredients For the crust: 160g all-purpose flour (1⅓ cups) 115g cold butter (½ cup / 1 stick) 50ml cold water (3½ tablespoons) Pinch of saltFor the filling: 500g pumpkin puree (2 cups) 250ml whipping cream (1 cup) 150ml milk (⅔ cup) 2 eggs 175g brown sugar (¾ cup, packed) 1 tablespoon pumpkin spice Optional toppings: 90g mascarpone (6 tablespoons) 90g sour cream (6 tablespoons) 100g walnuts + pumpkin seeds (¾ cup total) Edible autumn flowers (for decoration) &nbsp; 🥄 Instructions 1. Prepare the crust Mix flour, cold butter, water, and salt until a dough forms. Wrap and chill in the fridge for at least 1 hour. 💡 Baking Tip: Use cold butter and handle the dough gently to keep it flaky. A food processor works great for this step.2. Blind bake the crust Roll out the chilled dough and press into a pie dish. Line with parchment paper and fill with pie weights or dry beans. Bake at 180°C (356°F) for 10 minutes. 💡 Baking Tip: Blind baking keeps the crust crisp and prevents sogginess from the wet filling.3. Make the pumpkin filling Boil peeled pumpkin cubes until soft (10–15 minutes), then mash or blend into puree. (Or use canned pumpkin puree.) Mix pumpkin puree with cream, milk, eggs, sugar, and pumpkin spice until smooth. 💡 Baking Tip: Don’t overmix—just combine until smooth. Overmixing can cause cracks.4. Assemble and bake Pour the filling into the pre-baked crust. Bake at 160°C (320°F) for 45 minutes, or until the center is just set. 💡 Baking Tip: The pie should jiggle slightly in the center when done. It will firm up as it cools.5. Optional frosting and toppings Mix mascarpone and sour cream for a tangy topping. Roast walnuts and pumpkin seeds for crunch. Decorate with nuts and edible flowers. &nbsp; ☕ Serving Suggestion Enjoy with coffee for a cozy “Kaffee und Kuchen” moment—just like in Germany! Here’s a collection of the things I use every day — from my camera gear to kitchen tools and home items. You can find them here in my Amazon Storefront:<a data-mce-href="https://amzn.to/4gNwQju" href="https://amzn.to/4gNwQju" data-mce-selected="inline-boundary">Amazon storefront</a>

Pumpkin Pie with Kabocha Pumpkin

<figure id="figure-ufl3t01ii9mgjiraxs"><img id="ufl3t01ii9mgjiraxs" src="https://cdn.durable.co/covers/36p8nZRgDAxoBYs8lWmXqvDTGwE21AB0upd8kxGreuYZrPa2caOCvS4SHd1u8dFZ.jpg" alt="" title="" class="object-cover bg-gray-100 rounded-lg md:rounded-xl lg:rounded-2xl" style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://cdn.durable.co/covers/36p8nZRgDAxoBYs8lWmXqvDTGwE21AB0upd8kxGreuYZrPa2caOCvS4SHd1u8dFZ.jpg" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure>🍰 Oatmeal Pumpkin Cake Serves: 4 Prep time: 15 minutes Baking time: 20 minutes&nbsp; Ingredients 200 g fresh pumpkin cubes 70 g unsalted pecans 1 medium free-range egg 150 ml semi-skimmed milk 100 g fine oats ½ tsp baking powder 1 tsp ground cinnamon 1 tsp pumpkin spice mix 2 tbsp liquid honey Optional serving suggestion: Delicious with low-fat quark or 0% Greek yogurt.&nbsp; Instructions Preheat the oven to 180°C (350°F). Cook the pumpkin: In a small amount of water, boil the pumpkin cubes for about 10 minutes until tender. Drain and puree them with a hand blender until smooth. Prepare the mixture: Roughly chop the pecans. In a large bowl, beat the egg. Add the pumpkin puree, milk, oats, baking powder, cinnamon, pumpkin spice, honey, and two-thirds of the pecans. Mix well. Bake: Grease small ovenproof dishes and divide the mixture evenly between them. Sprinkle the remaining pecans on top. Bake in the middle of the oven for about 20 minutes, until golden brown and set. Here’s a collection of the things I use every day — from my camera gear to kitchen tools and home items. You can find them here in my Amazon Storefront:<a data-mce-href="https://amzn.to/4gNwQju" href="https://amzn.to/4gNwQju" data-mce-selected="inline-boundary">Amazon storefront</a>

Healthy Oatmeal Pumpkin Cake

🫐 Blueberry Crumble Cheesecake Serves: 6 Prep time: 25 minutes Baking time: 60 minutes Chilling time: 4 hoursA fresh and creamy cheesecake with juicy blueberries and a golden, crunchy oat crumble topping — the perfect balance of smooth and crisp!&nbsp; Ingredients:Crust130 g digestive biscuits 50 g unsalted butter Filling300 g cream cheese 90 g fine granulated sugar 2 eggs 70 g sour cream 1 tsp vanilla extract 10 g all-purpose flour 125 g blueberries Crumble Topping20 g unsalted butter 25 g light brown sugar 25 g flour 25 g oats Pinch of salt &nbsp; Instructions: Preheat the oven to 150°C (300°F) and line a 18 cm springform pan with baking paper. Grease the sides lightly. Finely crush the digestive biscuits. Melt the butter and mix it with the biscuit crumbs until evenly coated. Press the mixture firmly into the bottom of the springform pan to form a smooth base. Set aside. Beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing until just combined. Stir in the vanilla extract and sour cream. Finally, add 7–8 g of the flour (a little over half), mixing briefly until incorporated. Toss the blueberries with the remaining flour so they are lightly coated (this helps prevent sinking). Gently fold the berries into the cheesecake batter. Pour the filling over the biscuit base and smooth the top with a spatula. In a small bowl, combine butter, brown sugar, flour, oats, and a pinch of salt. Rub together with your fingertips until crumbly. Sprinkle evenly over the cheesecake. Bake for about 60 minutes at 150°C (300°F), until the edges are set but the center is still slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door slightly open. Once at room temperature, refrigerate for at least 4 hours (preferably overnight) to set completely. &nbsp; Tip: Serve with a few extra fresh blueberries and a dusting of powdered sugar for a beautiful finish. Here’s a collection of the things I use every day — from my camera gear to kitchen tools and home items. You can find them here in my Amazon Storefront:<a data-mce-href="https://amzn.to/4gNwQju" href="https://amzn.to/4gNwQju">﻿Amazon storefront﻿</a>

Homeaway Saskia

Recipes

Dutch Apple Pie with Gingerbread Spice

Easy Pumpkin Soup - great if you have leftover pumpkin

Homemade Pumpkin Pasta

Pumpkin Pie with Kabocha Pumpkin

Healthy Oatmeal Pumpkin Cake

Blueberry Crumble Cheesecake