1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Pinch of salt
500 g of cooked pumpkin
3 beaten eggs
1 cup and a half of milk
1 teaspoon of lemon juice
Sour cream (creme fraiche) 1 jar
Cook the pumpkin, previously cut into small pieces until it is tender, during 30 to 40 minutes aprox. Drain well and crush like a puree.
Add the rest of ingredients and mix well.
Put the mixture into a shallow container and place in the oven at 160 degrees for about 40 minutes.
On the other hand, mix the sour cream (creme fraiche) with 2 teaspoons of Castillo de Canena Family Reserve Arbequino EVOO.
Serve each slice of the cake with some of this cream.