Filling for pumpkin pie. Pie with pumpkin filling

When pies are being prepared in the kitchen, a stunning aroma fills the whole house - it smells of comfort and warmth. And it doesn’t matter what kind of dough and what filling is used in baking, pies are always delicious at home.
Usually pies are baked in the oven or fried in a pan. In this case, the dough can be of several types: yeast, puff, kefir or whey. But they put any filling in baking, from sweet berries to salted fish.
Today we offer to bake sweet pies with pumpkin in the oven from yeast dough. The recipe is remarkable in that it is prepared quickly and completely from simple products, but the pastries are soft, airy, weightless. Such pies retain their taste for a long time, do not get stale.
The dry yeast used in the recipe can be replaced with pressed yeast, 50 grams is enough. Otherwise, it is better to strictly adhere to the recipe, regardless of which filling will be used - sweet or salty. In this recipe, we will talk about how to cook sweet pies with pumpkin in the oven, we will also tell you how to cook pumpkin filling.
Some housewives, before forming pies, heat-treat the pumpkin - boil it or bake it. In fact, this step can be successfully skipped. Raw pumpkin pulp in the process of baking pies becomes absolutely soft, but at the same time, it retains much more useful substances.

Easy

Ingredients for delicious pies:

• Dough:
• Milk - 1.5 tbsp.;
• Yeast - 11 g;
• Sugar - 100 g;
• Flour - 3.5 - 4 tbsp.;
• Eggs - 2 pcs.;
• Vegetable oil - 0.5 tbsp.;
• Salt - a pinch;
• Vanillin
• Filling:
• Pumpkin - 400 g;
• Sugar - 3 tablespoons;
• Syrup:
• Water - 3 tablespoons;
• Sugar - 2 tablespoons;

Cooking

First of all, prepare the brew. To do this, heat the milk to about 40 degrees and dissolve the yeast in it, stirring thoroughly. Next, add a tablespoon of sugar and two tablespoons of flour. Mix the dough again thoroughly, cover with a clean cloth and leave in a warm place for 25-30 minutes.


While the dough is coming up, grate the peeled pumpkin, add sugar and mix. You can optionally enrich the taste of the filling with cinnamon, vanilla or ground ginger.


As soon as you saw that the yeast in the milk came to life, and the dough itself was covered with a high foamy “cap”, you can carefully introduce eggs mixed with a pinch of salt into the dough.
Then add the remaining sugar, vanillin, three cups of flour, a few tablespoons of vegetable oil and start kneading the dough. First with a spoon, then with your hands. Add little by little the rest of the butter, as well as flour, if needed.


The finished yeast dough should be soft, tender, but in no case sticky to your hands.


Now roll it into a sausage and cut into small pieces of the same size.

Roll out the dough into cakes, put the pumpkin filling in the middle of each and pinch each pie well so that the syrup formed during baking does not leak out.


Grease a baking sheet with vegetable oil or line it with a piece of parchment paper, and then lay out the pies at a distance of 2-3 cm from each other. Leave them for 15 minutes - let them grow a little. In the meantime, preheat the oven to 200 degrees.


Bake oven pies until golden brown (no more than 25 minutes). Remove the finished delicious pastries from the oven and immediately brush with sugar syrup, which must be prepared in advance by mixing sugar with water and boiling for 1-2 minutes.

Stuffing for baked pumpkin pies

Pies are baked from pumpkin with both sweet and salty fillings. All the recipes below are based on 0.5 kg of pumpkin.

sweet stuffing

• Raw pumpkin, chopped on a coarse grater with added sugar to taste. If there is a lot of liquid - recline in a colander.
• Pumpkin and apple filling. Sweet and sour apples and pumpkin chopped into small cubes, in equal proportions, stew in butter, add sugar, vanillin and cinnamon.
• Pies with pumpkin and carrots. Pumpkin and carrots, in a weight ratio of 3/1, chop, stew with the addition of sugar in butter in a saucepan until softened.
• Pumpkin stuffing with prunes. Add butter to the pumpkin chopped into small cubes, simmer in a saucepan until soft. Pitted prunes (20 pcs.) Pour boiling water over, finely chop, add cream and sugar, beat with a blender. This filling is also good in open pies.
• From pumpkin and millet. Pour a glass of washed millet with milk, add finely chopped pumpkin, sugar, a little salt, cook on a divider under the lid for 35 minutes.
• Pies with pumpkin and rice. Boil a glass of rice in salted water, add chopped pumpkin, raisins, sugar, mix everything thoroughly.
• Stuffing with pumpkin and cottage cheese. Grate the pumpkin, grind dried apricots (0.2 kg) in a blender, mix, add 1/2 cup sugar, combine cottage cheese (0.3 kg) with the resulting mass.

Unsweetened filling

• Pies with pumpkin and onions. Combine fried onions (3 pcs.) With pumpkin, cut into small cubes, season with sour cream, salt, add spices, simmer until tender.
• Pumpkin filling with celery. Put chopped pumpkin in oil, add leaf celery, leek, garlic, simmer all together for 5–7 minutes. Grate hard cheese (0.2 kg), mix with the cooled vegetable mass.
• Filling of meat and potatoes with pumpkin. Grind raw pumpkin, potatoes (3 pcs.) And 1 onion in a meat grinder or blender, combine with minced meat (0.3 kg), add chopped herbs, salt, spices.
• Vegetable filling. Pumpkin, zucchini, carrots, in equal proportions, chop, season with sour cream and garlic, salt, simmer in a saucepan for 15 minutes.
• Chicken Stuffing with Pumpkin. Finely chop boiled chicken fillet (200 g), fry with onions, add grated pumpkin, garlic, season with sour cream, simmer for 15 minutes.
• Meat filling with pumpkin. Minced meat (300 g) fry in butter with onions, add finely chopped pumpkin, salt, spices (ground fenugreek is very good) simmer for 15 minutes.

There are a huge number of pumpkin filling recipes for pies - sweet, salty, with bacon, with minced meat, with cottage cheese, with rice, with millet, in general, a really incredible amount. This filling for pies was often prepared by my grandmother. Her sister loved her so much that while the dough was being prepared, she could completely eat it, so her grandmother always cooked it a lot, since there were many more who wanted to besides her sister.

So, to prepare the pumpkin filling for the pie, take the products from the list. To be honest, I like this filling more cooked with water, it turns out a beautiful bright color and more juicy than with milk. In addition, you do not need to stand near the stove and wait for the milk to boil, so it will definitely run away)))

First you need to fill the raisins with hot water and leave to swell.

Blot swollen raisins with a paper towel, if large - cut.

Rinse rice under running water, pour water 1 centimeter higher than rice, cook over low heat under a lid for 15 minutes. Open lid, cool. You need to cook rice separately, since the cooking time for pumpkin and rice is different, if you cook them together for filling in pies, you get porridge-malash.

Clean the pumpkin from the peel and seeds. Grate on a coarse grater.

Put pumpkin in a saucepan with a thick bottom.

Pour milk (preferably water) so much that it covers the pumpkin up to half. Cook over low heat until pumpkin is done. During this time, the liquid should boil away, if the pumpkin is cooked, but the liquid remains, it must be drained.

Add rice, raisins, sugar or honey and cinnamon to the finished pumpkin.

Mix the filling well and let it stand for a while.

Pumpkin pie filling is ready.

Ripe, fragrant, orange pumpkin is suitable not only for baking and porridge. From it you can cook a lot of original, tasty and healthy fillings for pies, pies and other homemade pastries, both sweet and salty. When preparing fillings, pumpkin is stewed until soft in its own juice or in milk, often with the addition of butter, or used raw, cut or grated. There will be a lot of tricks. In company with pumpkin for sweet fillings, you can take apples, pears, hard plums, bananas, lemon, raisins and other dried fruits, spices (cinnamon, cardamom, ground nutmeg, ginger). For savory fillings, pumpkin is often combined with onions, carrots, cheese, cottage cheese, garlic, herbs, lard, smoked meats. Agree, amazing variety. It is also practiced to add rice, semolina, starch to both sweet and savory fillings with pumpkin - for density and coherence. For all types of fillings, the pumpkin is first freed from the peel, the seeds are cleaned from the core, and the pulp is rubbed on a grater or cut into small cubes. We do not throw away the seeds extracted from the core of the vegetable - they can be washed, dried and, after cleaning and roasting, used in salads, or simply used for their intended purpose. Here are the recipes for pumpkin fillings that seem to us the most successful.

The simplest sweet pumpkin filling.

Rub the pumpkin pulp on a grater, sprinkle with sugar and leave for 15-20 minutes to release the juice.

Before laying in a pie or pies, squeeze the pumpkin with a spoon, drain the juice (by the way, it can be used instead of part of the water or milk in the dough for the pie - it will turn out pleasantly yellow, add more sugar to taste, and also, if desired, a little lemon juice or citric acid and of the above spices. During the baking of the pie or pies, finely grated pumpkin has time to soften to a pleasant edibility. If we are talking about an open pumpkin pie, it can be grated larger or even cut into small cubes or straws - the pumpkin will be successfully baked in sugar. so that the juice, which will continue to stand out when heated, does not wet the product from the inside - add a little starch mixed with sugar under the filling.

You can do the same with pumpkin to prepare the simplest “salty” filling - just use salt instead of sugar and add the spices and spices recommended for vegetable dishes to your taste.

Soft stuffing from stewed pumpkin.

We cut the pumpkin into cubes, put it in a saucepan, add a little water or milk (5-10% by weight of the pumpkin), sprinkle with sugar, add a piece of butter (this is not necessary, but it will be really tastier), and let it cook on low heat, stirring until softening pumpkin. It will take 20-25 minutes. The pumpkin will add juice to the pan, but at the end of the stewing, almost all the liquid will evaporate, and the pumpkin will become completely soft, if you wish, you can even mash it with a fork or a masher for mashing. Almost pumpkin jam will appear in your pies.

Pumpkin filling with apples, other fruits or berries.

In sweet fillings, pumpkin gets along well with fruits, berries, dried fruits that you usually put in pies. Most often, these are apples, lemon or raisins, but other fruits can also be used - not too juicy, and from among those that do not color the filling in their own color until its composition is completely indistinguishable.

You can simply chop the pumpkin and fruits, sprinkle with sugar, drain the juice and use it raw, or you can add peeled and diced apples, or pears, bananas, plums of light and dense varieties, pulp or lemon juice to the pumpkin at the end of its stewing, washed and dried raisins, chopped dried apricots. If you like spices - add from among those listed above, but not all at once. Your pumpkin pies will look like this. We did not forget to add starch under the filling, so the filling was pleasantly gelled, and the dough was baked perfectly.

Pumpkin filling for pancakes.

We prepare the pumpkin filling for pancakes in a special way - without peeling the pumpkin, cut it into large slices, cut the flesh deeply, sprinkle with sugar and bake in the oven in foil until characteristic signs of roasting form, then easily cut the baked pulp with a knife from the pumpkin crust, and we stuff pancakes with sweet baked pumpkin with its unique aroma, which we also serve with honey. This is one of our family's favorite seasonal delicacies.

As for salty fillings with pumpkin - a completely different story, and also incredibly appetizing.

You can cook the usual baked or fried yeast pies with pumpkin, simply by rubbing it and adding salt, or by adding browned onions and spices of your choice to the raw grated pumpkin - it’s already very good and tasty. You can also stew the pumpkin for better softening with milk and butter, or in your own juice, only without sugar, if you prefer. You can add greens or green onions.

One of the brands in the range of savory pastries using pumpkin is, without a doubt, Uzbek samsa with pumpkin. In its homeland, it is no less popular than samsa with meat, and for good reason - try it if you haven’t had it before.

The filling for samsa with pumpkin is prepared like this. They take a pumpkin and a lot of onions. The pumpkin is cleaned, cut into cubes, and the onion - into strips. They salt and pepper to taste, and also add finely chopped raw lamb fat tail fat or greaves from it, as well as zira (cumin), which is indispensable for Asian cuisine, or, in extreme cases, coriander. All this is simply mixed and wrapped in a special layered dough, samsa is baked, and they enjoy it without any special expenses.

Other original non-sweet pumpkin fillings are often inspired by us, as soon as the market is overflowing with its yellow-orange heads. We recently baked (what should we call it?) an appetizer roll with the filling of the following composition - pumpkin, hard cheese, dill, garlic, a little mayonnaise. We simply cut all this raw, mix, pepper, add salt to taste, and stuff our product, which looks like this after baking. We ate with pickle instead of bread - more than, we must admit.

Unsweetened fillings with pumpkin are very good for making pie, in which they can be tasty interspersed with layers of fillings of mushroom, egg, meat, chicken, potatoes, cabbage, cereals and legumes. The combination of pumpkin with ham, bacon, various cheeses, cheese, cottage cheese is very original in taste. For the preparation of puff pastry pies, pumpkin fillings are also quite acceptable - both salty and sweet.

This is how we deal with pumpkin for fillings in such a variety of ways. Although the above recipes are not all. We hope that we managed to interest you in this melon vegetable, unique in its versatility, the benefits of which would have to be written in a separate article. As new photos appear on the topic of pumpkin fillings, we will definitely demonstrate and share recipes with great pleasure.

Pumpkin Stuffing with Sugar and Cinnamon

Pumpkin is a true autumn fruit: the same warm orange, red, fragrant!..

Pumpkin-filled pastries will fill your home with aromas, competing with apple pies, the heat of the pies being prepared will warm you on an autumn day, and the appetizing orange color will charge you with joy! And besides, pumpkin is also a very useful thing.

What can you bake with pumpkin? Oh, lots and lots of delicious and original! Pies in a pan and in the oven, yeast and puff, pumpkin pies and cheesecakes!.. And for all this variety, the same pumpkin filling with sugar and cinnamon is suitable. We will now learn how to cook it.

Pumpkin Filling Ingredients:

• Sweet pumpkin;
• Sugar;
• Cinnamon;
• Some water.

For 1 medium-sized pumpkin, you will need 3-4 tablespoons of sugar; half a teaspoon of cinnamon, with a quarter cup of water.

Do you know how to choose the right pumpkin so that it turns out to be sweet and healthy? Now I'll tell you.

Sweet pumpkin is a bottle gourd. Not round, but one with a long "neck" and a round bottom. This is the one we need.
And definitely whole! I don’t argue, it’s more convenient to buy sliced ​​​​and peeled pumpkin in pieces - take it and cook it, it would seem, and a whole one may seem like a lot. But a cut pumpkin can be rotten. The damaged part was cleaned and the rest was sold - but it only seems untouched. In fact, rot and mold go deep, and pumpkin pulp can look good but not edible.

The same applies to apples and pears, so peel the fruit thoroughly, and throw away the spoiled ones - they are not even suitable for the filling.

Another interesting and important point - ask the seller, with what neighbors in the garden did the pumpkin you chose grow with? If by yourself or with others, great.

But if with zucchini or in general with decorative pumpkins (pumpkin-fungus, etc.) - it’s better to look for another one. Because all of the zucchini family - zucchini, squash, pumpkins - are easily pollinated when they grow nearby. And as a result, “pumpkins”, “cabassons” and other original vegetables are obtained. Some of them can be eaten, and some are tasteless or inedible. So the pumpkin, if cross-pollinated with a tavern, will be unsweetened, and if it has a decorative look, it will be unsuitable for food.

But here, we chose a cute, sweet pumpkin. Let's cook the pumpkin filling!

How to make pumpkin filling for pies:

Rinse the pumpkin, wipe it with a towel and peel the skin with a knife - carefully, the skin is dense! It may be more convenient for you to first cut the pumpkin into slices - circles, and then peel each one individually.

We choose the middle with a spoon, but do not throw it away - the seeds can be dried and eaten! Pumpkin seeds are delicious :)

We cut the pumpkin into small cubes.

Pour a little water on the bottom of the enameled pan, half a centimeter, a little - because during cooking, juice will be released from the pumpkin, and the filling may turn out to be watery.

Pour the pumpkin cubes into the pan, add sugar and cinnamon.

Stir and simmer under the lid with a slight boil, on a light less than average.

Stir occasionally. When the pumpkin is soft, it's ready.

If there is too much liquid at the bottom of the pan, carefully drain it. And mash the stewed pumpkin with a crush for mashed potatoes. You can use a blender, so the filling will turn out even more tender.

The pumpkin filling is ready!

You can use a sweet pumpkin filling for pies and pies, and if you do not add sugar, cook a twirl with pumpkin and meat. Join now! Let's cook pastries with pumpkin - fun and delicious!