Preparation

For the shortcrust pastry, put all the dry ingredients in a bowl. Cut cold butter into pieces and add. Knead everything together. Whisk together the egg and myAROMA cinnamon. Add to the dough and continue kneading. Roll out the dough, place it in a greased tart pan (26cm) and leave a 3cm high edge. Place the tart pan in the refrigerator. 

For the pumpkin filling, peel and finely chop the pumpkin. Cook with the water for approx. 15 minutes until soft. Drain off the remaining water. Puree the pumpkin finely with the hand blender. Let the pumpkin puree cool down. Preheat the oven to 150 °C top/bottom heat. Mix pumpkin puree with quark and sour cream. Add spices. Pour the liquid mixture onto the chilled shortcrust pastry base. Bake the cake for about 60 minutes.