Pumpkin RUB on a small grater and fill with 2 tbsp of sugar, set aside to pumpkin let the juice.

At this time, 1 egg and 1 egg white beat with a mixer with 4 tbsp sugar until obtaining a fluffy homogeneous mass, add sour cream and softened butter.

Pumpkin squeeze the juice you set aside, you will need it to prepare the cream. In the dough add the pumpkin and stir with a wooden stick, gradually, portions add the flour, sifted with the baking powder, flour may need a little less or more. The dough should be the consistency of thick cream.

Pour the batter into a greased form (I have 28cm*15cm ). Bake in a preheated 180* C for 30-40 min ( guided by his oven).

Pie cool slightly and cut lengthwise with a sharp knife, the test structure is very porous and airy, the dough does not crumble.

While cooling down base, do some cooking cream. With a whisk mix the remaining pumpkin juice (I got only 50 ml of juice, if Your pumpkin is more juicy, then take a smaller amount of milk ), a glass of milk and yolk. In a nonstick saucepan, melt 2 tbsp of butter, stirring thoroughly, add 1 tbsp of flour with a slide, a thin stream pour the egg-milk-pumpkin mixture, cook for 5-10 minutes until thick and a pleasant velvety structure. If the cream gets too thick, add some more milk.

Cooled Korzh lubricated half of the hot cream, sprinkle with chopped walnuts.

Put the second cake, the remaining cream and nuts. Leave to soak at room temperature for an hour or two. With a sharp knife cut into squares-cakes and enjoy! The brownies turn out very tender, soft, elegant-Sunny color with a pleasant flavor and just melt in your mouth!