Pumpkin curd pie easy recipe. How to make pumpkin and cottage cheese pie

awesome sand cake with cottage cheese and pumpkin is very beautiful both externally and in the context. Soft, slightly moist with a wonderful aroma of spices, melts in your mouth in the truest sense of the word.

For times of crisis, the recipe is quite inexpensive, given the cost of such pastries in stores. With such a cake, you are guaranteed to surprise everyone who tries it for the first time.

What Ingredients Do You Need for Pumpkin Pie?

• Butter - 100 g;
• Eggs (selected) - 2 pcs;
• Sugar - 5 tbsp;
• Sour cream 20% - 2-3 tablespoons;
• Wheat flour - about 400 g;
• Baking powder for dough - 2 tsp

Curd stuffing:

• Cottage cheese - 600 g;
• Eggs (selected) - 2 pcs;
• Sour cream - 2-3 tablespoons;
• Sugar - 5 tbsp;
• Potato starch - 3 tbsp.

Pumpkin Stuffing:

• Peeled pumpkin - 400 g;
• Apple - 1 large (about 200 g);
• Sugar - 4 tablespoons;
• Starch - 3 tbsp;
• Vanillin - to taste;
• Ground cinnamon - to taste.

• Oil for lubricating the mold;
• rolling pin;
• Silicone spatula;
• Hand whisk.

The number of products is indicated for a mold 25 cm in diameter and 7 cm high. The height of the finished shortbread pie with cottage cheese and pumpkin is about 5-6 cm.

How to make pumpkin pie

cooking pumpkin

1. Peel the pumpkin and cut into small cubes (only 400 g of pulp), pour cold water, bring to a boil and simmer until soft.
2. You can cook a pumpkin for a shortbread pie with steamed cottage cheese.
3. Pumpkin is boiled for 10-12 minutes.
4. Check for doneness with a fork. While the pumpkin is cooking, prepare the dough.

Cooking the dough

1. Add sugar to eggs. Beat eggs for about 30-60 seconds. The sugar should almost completely dissolve. For this shortcrust pastry no need to beat the eggs lush foam so using a hand whisk is sufficient.
2. In beaten eggs, add sour cream and softened butter. Lightly beat with a whisk until smooth. If the oil has not completely dispersed, and small lumps remain, it's okay.
3. Part of the flour from the amount indicated in the recipe, mix with the baking powder and sift directly into the bowl with the egg-butter mass. Knead the dough with a spoon so that no lumps form.
4. Sift the rest of the flour on the table, transfer the mass from the bowl into it and knead the soft dough that does not stick to your hands. Sprinkle flour as needed. The dough will turn out in consistency like mastic or soft children's plasticine: soft, pleasant, but not elastic.
5. Cover the dough with cling film and refrigerate for 30 minutes.

Preparation of the filling for shortbread pie with cottage cheese

1. Drain pumpkin in a colander and transfer to a bowl. Cool slightly. Add diced apple, sugar, cinnamon and starch.
2. Puree with an immersion blender until smooth.
3. Combine cottage cheese, eggs, sugar, starch, sour cream and vanillin. Also puree with a blender.

Cooking a shortbread pie with cottage cheese - assembling a pie in a mold

1. Shape the chilled dough into a ball shape with your hands: this is necessary for convenience in working with the dough. Dust the table with flour and roll out an even circle about 8 mm thick. In diameter, be guided by your form: the diameter of the form + the height of the sides. It’s not scary if the dough layer doesn’t turn out perfect shape, it can be corrected by hand.
2. Grease the form with oil and transfer the dough into it, forming the sides, as in the photo. Try to keep the thickness of the dough the same everywhere.
3. Put the filling in the center of the "bowl" of dough, alternating layers - according to the principle familiar to many of the Zebra pie. For each layer - about 2-3 tbsp. If the fillings do not spread, carefully level them, pressing down with a soft silicone spatula so as not to damage the layers.
4. Thus lay out two fillings.
5. If the filling for the pie does not diverge very well from the center to the sides, you can slightly shake the form with gentle movements back and forth, to the sides, moving it to flat surface table.
6. Lower the sides of the dough slightly according to the height of the resulting filling.

We bake a shortbread pie with cottage cheese and pumpkin

1. Preheat the oven to 180-190 degrees. Put the pie in the oven. After 10 minutes, reduce the temperature to about 170 degrees.
2. Make sure that the cake does not burn either from below or from above. It should not be baked too quickly, as there is starch in the filling, it needs time to set evenly. It is better to cook longer, but the temperature should be low. Focus on your oven.
3. Bake until dry.
4. Turn off the oven and leave the cake in it until it cools completely. If you still overdid it with the temperature - open the door.
5. Then take out the cake and leave it at room temperature until it cools completely.

It smells very tempting, and it's hard to resist even if you don't have a sweet tooth =)

WITH pumpkin pie black tea harmonizes perfectly with mint, lemon balm, ginger tea with rose hips or hot drinks with cinnamon, anise.

In the context, a shortbread pie with cottage cheese and pumpkin looks incredibly beautiful, I would say - elegant and festive =)

1. Butter must first be kept at room temperature so that it becomes soft. If there is no time for this, tie the butter in a tight food package and put into a bowl with warm water. Make sure that the butter does not melt completely.
2. The pie is moderately sweet. You can adjust the amount of sugar in the fillings to your liking. I do not recommend adding more sugar to the dough than indicated in the recipe.
3. Sugar can be used both cane and regular white refined. Cane sugar will give a shortbread pie with cottage cheese light caramel shade.
4. You can cook this shortbread pie with cottage cheese with absolutely any fruit, berries or a mixture of them. Both fresh and frozen foods are suitable, which must first be washed, thawed and drained of excess juice.
5. I use low fat cottage cheese.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

I am always interested in combining several products at once, so a simple recipe for making a pumpkin pie with cottage cheese immediately fell into my field of vision. When I buy crossword puzzles, they often have a recipe section. In one of the issues I came across this interesting recipe. The pumpkin and cottage cheese pie is quite intricate, but all your efforts will not go in vain. It is always a pleasure for me to bake pies for my family, especially for children. My son can rarely be forced to eat pumpkin, so I have to disguise it and serve it in unusual species. In the pie, or rather in its filling, the pumpkin looks like a bright layer, so the son does not immediately realize that there is a pumpkin there. He probably thinks it's a carrot. So that the pumpkin does not repel my son too much, I put a little cinnamon in the dough, so the aroma of this spice dilutes the smell of pumpkin very much if someone does not like it. Pumpkin is very useful, so make desserts, pastries from it and enjoy its wonderful taste. And the pastries will be very festive, bright, because the pumpkin has a natural orange tint, which cannot be compared with anything. For those who love savory pastries, I advise you to pay attention to the recipe.

Required products:
- 1 cup flour
- 180 grams granulated sugar,
- 150 grams of cottage cheese,
- 2 chicken eggs,
- 300 grams of pumpkin,
- 0.5 tsp. l. ground cinnamon,
- 1 teaspoon l. food baking powder,
- juice of half a lemon
- 50 grams of vegetable oil.

How to cook with a photo step by step

I drive chicken eggs into a bowl and pour all the granulated sugar into them.




I begin to beat with a mixer at high speed. When the mass increases by 2-3 times, turn off the mixer.




I add sifted flour to the dough, as well as baking powder, so that the dough rises well during baking.






I'm pouring ground cinnamon to give the dish a pleasant aroma.




I add vegetable oil. The dough will become more elastic and docile.




I add all the cottage cheese to the dough.






I shift all the prepared dough into a baking dish.




I cut the pumpkin and cook until soft.




I interrupt the soft pumpkin and lemon juice with a blender.




I spread pumpkin filling on the dough.






I bake the cake for 35-40 minutes at an average oven temperature, 180 degrees is suitable.




Ready pie I take it out of the oven, let it cool a little. I cut it into pieces, brew a fragrant

Step 1: prepare the dough.

First of all, about 40–60 minutes before the start of preparing the dessert, we take out 50 grams of butter from the refrigerator and give it the opportunity to soften. Then kitchen knife we divide this product into small cubes, move them into a deep bowl, pour 75 grams of granulated sugar, a pinch of salt there and grind them with a table fork until a thick gruel.
Then we break one chicken egg there and lightly beat everything until smooth. Add a teaspoon of baking powder to the resulting mass and begin to sift the wheat flour, in total you will need 150-200 grams.

Putting it all at once is not worth it, we throw it up in small portions while kneading the dough with a tablespoon. When this kitchen appliance stops helping, we continue the process on the working surface of the table until the semi-finished flour product acquires a soft, non-sticky, uniform, elastic structure.

Then wrap the dough in plastic cling film or pack it in a bag and send it to the refrigerator for 1 hour.

Step 2: prepare the pumpkin.

In the meantime, using a sharp kitchen knife, we clean 300 grams of pumpkin from a dense skin, seeds and fibers. Then we thoroughly wash it, dry it with paper kitchen towels, put it on a cutting board and chop it into small cubes or slices from 1.5 to 2 centimeters in size.

Step 3: Simmer the pumpkin.

Next, move the pieces of pumpkin into a small non-stick pan with a thick bottom, pour them the right amount purified water and put on medium fire, which immediately after boiling the liquid is reduced to a minimum. Stew the vegetable under a covered lid for 20–25 minutes until completely soft, stirring occasionally with a wooden spatula. Then we throw it into a colander and leave it in the sink for 5–6 minutes or until all the water drains. After that, we transfer to the same, but clean pan and completely cool near the ajar window.

Step 4: Grind the stewed pumpkin.

When the pumpkin has cooled, grind it into a puree with an immersion blender - this is the best option. If there is no such device, we are not upset, we use a food processor or an electric or ordinary meat grinder. As a last resort, we act in the old fashioned way, that is, we knead the fragrant slices until desired consistency of course, a homogeneous mass will not work with an ordinary crush, but it will also be very tasty.

Step 5: prepare the filling.

Now add one chicken egg to the chopped pumpkin, rub 300 grams of medium-fat cottage cheese through a fine sieve, sift a couple of tablespoons wheat flour, pour a pinch of salt, as well as two types of sugar: a teaspoon of vanilla and 100-150 grams of ordinary sand. Beat these products until fluffy and homogeneous using the same immersion blender or mixer. This process will take about 5-7 minutes, although everything relatively and completely depends on the power of your kitchen appliance. As soon as the mixture takes on the desired viscous, one might say, glossy structure, we move on.

Step 6: Form a pumpkin and cottage cheese pie.

Turn on and heat up the oven a 180 degrees Celsius. Then sprinkle the kitchen table a small amount sifted wheat flour, a tablespoon is enough. We spread the dough infused in the refrigerator on it, lightly press it with a clean palm so that we get a round cake, and with the help of a rolling pin we roll it into a layer up to 1 centimeter thick.

The resulting base is carefully pry off with a wide metal kitchen spatula and carefully transferred to the bottom of an unlubricated round non-stick or heat-resistant form with sides not lower than 5–6 centimeters.

We crush the dough with our palms so that it evenly lies on the inner surface of the selected dish, and we turn the pieces of the hanging flour semi-finished product down, at the same time making relief pattern along the edge, now the pastries will turn out not only tasty, but also beautiful.

Then, helping ourselves with a tablespoon, spread the entire curd-pumpkin filling on the surface of the formed base, distribute it in an even layer and proceed to the next, almost final step.

Step 7: Bake the pumpkin and cottage cheese pie.

We put the formed cake on the middle rack warmed up to desired temperature oven and bake it for 45–50 minutes, for which he will reach fully prepared. After the right time, we pull kitchen gloves on our hands and move hot mold with dessert on a cutting board, previously placed on the countertop. Let's cool the divinely smelling delicacy until warm state or room temperature, decorate as desired and proceed to the tasting.

Step 8: Serve the pumpkin and cottage cheese pie.

Pie with pumpkin and cottage cheese is served warm or completely chilled as a dessert. Decorate before serving powdered sugar, whipped cream, sour cream, air cream either poured with honey and put on the table in the form in which it was baked, or immediately in portions on plates.

As an addition to such a miracle, you can offer cutting from fresh fruit, berries, ice cream balls, although without these delicacies this dish will conquer your entire family from the first bite. Well, it is pleasant to savor such a product with tea, jelly, milk, yogurt or another favorite drink. Cook with pleasure and enjoy!
Bon appetit!

If desired, finely chopped dried fruits or dried berries can be added to the filling: figs, dried apricots, prunes, raisins, bananas, strawberries and even dried cherries;

An excellent substitute for butter - margarine for baking premium With minimum content liquids and maximum fat content;

water off stewed pumpkin you can not drain, but on its basis cook delicious, very fragrant syrup and water them ready-made pastries or use for other desserts.

To prepare shortcrust pastry, combine butter, sugar and flour sifted with salt. The butter should be cold, you do not need to get it out of the refrigerator in advance or melt it.

Using a fork, grind the prepared ingredients into a homogeneous crumb.

Crack one egg and separate the yolk from the protein. Add the yolk to the main mixture. Protein will be used in the preparation of the filling.

Knead the dough with a few movements. Long knead shortbread dough it is forbidden. Roll the dough into a ball, wrap it in plastic bag and refrigerate while preparing the filling.

Now let's get to the pumpkin filling. Peel the pumpkin and cut into medium cubes.

Place pumpkin in a small saucepan and add about 1/3 cup water. Cover the pan with a lid and boil the pumpkin for about 15 minutes. Then drain the water, and cool the pumpkin.

Add a little sugar, starch and one egg to the cooled pumpkin.

Using an immersion blender, bring the pumpkin to a homogeneous mass. Pumpkin filling is ready.

For curd filling combine cottage cheese, sugar, vanillin, starch and two chicken eggs. Add the rest of the protein to this.

Also using a blender, beat the cottage cheese to a puree state. It should be homogeneous and without grains. The curd filling is ready.

Grease the baking dish vegetable oil. Take the dough out of the fridge and use your hands to spread it around the bottom of the pan. We also make small boards.

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In the center of the dough, lay out two tablespoons of the curd filling.

Put two tablespoons in the center of the curd filling. pumpkin filling.

Thus, alternating each other, lay out the entire filling.

Preheat the oven to 160-170 degrees and bake the cake for about an hour. If it browns quickly, then lower the temperature and bake further.

Cool the finished cake a little and serve with tea.

Happy tea!

Pumpkin makes us happy with its rich color, unusual, interesting shape and fragrant, fresh content. But! By itself, the pumpkin is insipid and is eaten on its own only by gourmets. However, not using such a healthy and voluminous vegetable mass is simply a sin. This has long been understood by people in all parts of the world, and pumpkin is laid as the basis for many dishes. Americans love these pies for Halloween, Italians love any pumpkin desserts and snacks, the inhabitants of the post-Soviet space grew up on porridge with pumpkin. A special theme is pumpkin pies.

Even simple pies with pumpkin - will always decorate any table. Pumpkin gives the cake an interesting orange hue and a characteristic delicate taste. It can either be part of the filling (pumpkin pies) or included in the dough (pumpkin pies). Pumpkin is also valuable because it can absorb the aromas and taste of other ingredients of the dish. This is what makes pumpkin indispensable in the preparation of pies. Cooking pumpkin pies in the oven and pumpkin pies in a slow cooker. Both options are good and fairly common.

many kinds pumpkin dishes obtained depending on the test used: lean pie pumpkin, layered cake with pumpkin. Also, the dough can be sweet, then they make a pie with pumpkin and cottage cheese, a pie with pumpkin and apples, cherry plum, pineapple. Maybe and unleavened dough even slightly salty. It is used to make a pumpkin pie with meat or ham, a pie with pumpkin and rice. Also possible great options with nuts, dried fruits, cream and even chocolate. And if you mix chopped pumpkin with soft cheese, you get a cheesecake.

Popular Ossetian pie with pumpkin. The main rules for making such a cake: round flat shape, bright appearance, the presence of filling twice more dough, and the pumpkin in the filling forms the basis.

All of these pumpkin pies are delicious and healthy. You will definitely succeed tasty pie in the pumpkin oven, especially sweet. After all, if pumpkin is taken as the basis for the filling, sweet pie- this is the best that can be prepared from it.

Make your own pumpkin pie, recipes can be found on the website. And from the photos you can choose the variant of the final product. So if pumpkin pies, recipe with photo first! Your guests will definitely love your pumpkin pies, recipes will help you prepare the dish quickly and tasty, and the atmosphere for dinner will be warm and sunny.

Learn and try different recipes, choose your only one, to your taste. After all, pumpkin pie in the oven, the recipes for this dish are varied and original. It is also convenient to make a choice from a photograph. The recipe for the "pumpkin pie" dish and the photo of this dish together look more convincing.

Now a few tips for those who want to make pumpkin pie:

You need to choose a small pumpkin with dense pulp for the pie. Connoisseurs recommend the Muscat variety;

If you use one pumpkin for the filling, without apples and other sweet and sour fruits, you need to water it lemon juice for taste;

If the pumpkin for the filling is too hard, it must first be boiled a little;

In the oven, the cake is cooked at a temperature of 210 - 230 degrees. A small incision can be made on top of the pie to contact the filling with heat;

The aroma of the cake can be shaded with spices: ginger, cinnamon, nutmeg, carnation, allspice. Choose according to your taste.