Pumpkin Yogurt Pie

For the pumpkin yogurt cake, crumble the chocolate pops, melt butter, mix both.

Grease a cake tin and press the butter crumbs into it as a base. This works well with your fingers. Put in the refrigerator.

Cut pumpkin into small cubes (1 cm) and boil with some water in a large pot. Add sugar and cinnamon and stir until it forms a jam.

Then let the jam cool in a wide container. Spread about 4 to 6 tablespoons of the pumpkin jam on a piece of baking paper (for decoration).

Mix 300 ml of the cooled jam with the yogurt. Dissolve the gelatine according to instructions and fold into the mixture.

Pour the mixture onto the crumb base, chill for about two hours.

When the cake is firm, cut out a pumpkin from the dried jam layer or cut it out with a cookie cutter.

With the help of the baking paper put on the pumpkin yogurt cake.

Preparation Tip:

If you want the whole pumpkin yogurt pie to be more garishly orange, use white sugar instead of brown.

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