For the pumpkin pie with maple syrup grate the pumpkin flesh very finely on a tea towel and then squeeze well.
Mix butter with sugar and salt until fluffy and gradually add the eggs. Stir in almonds, pumpkin and cinnamon. Sift in flour with baking powder and fold in.
Pour the batter onto a greased baking sheet and smooth it out. Bake in a preheated oven at 190 °C for 45-50 minutes. When slightly cooled, turn out from the tray and let cool completely.
Pour maple syrup onto a cake tray and place the pumpkin pie on top so that the underside is soaked with the syrup.
Store the pumpkin pie with maple syrup in the refrigerator and sprinkle with powdered sugar before serving.
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