Pumpkin pie cooking recipes. pumpkin cake

I am glad to welcome you to my blog. Today I will prepare a recipe for a very simple pumpkin pie. There are other pumpkin recipes (read here how to cook pumpkin or pumpkin soup)

Ingredients:

• Soda slaked half tea, you can lemon
• A glass of grated pumpkin
• Sugar 1 cup
• Vanillin on the tip of a spoon
• Flour 1 cup
• Three eggs

1. Beat three eggs with sugar.

Add slaked soda and beat again, it turns out a very thick foam. We add flour. You can gradually, or you can do it all at once, it’s already convenient for someone and we continue to beat.

Add vanilla at the tip of a spoon and add grated pumpkin on a coarse grater. Now you can manually stir the dough well.

1. Pour the dough into the prepared form for baking and evenly distribute everything. Now we put the baking dish in a preheated oven and bake at a temperature of 180 degrees for about 25-30 minutes.
2. After 20 minutes, check the cake with a toothpick, if there is no dough on the toothpick, then the cake is ready.
3. We take out the cake, when it cools down, we take it out of the form.

4. As you can see, this cake is easy and quick to prepare. If desired, it can be decorated on top with any cream, it can be sour cream, chocolate or custard, you can sprinkle nuts or add raisins, dried apricots to the dough.

   Also, if you add orange or lemon zest here, then the taste can be completely different from this pie.

   You can vary the taste of this recipe with different additives. I recommend this easy and healthy recipe to everyone!

   

   Pumpkin pie with apples, a simple recipe without butter

   Pumpkin pie recipe with photo, step by step in the oven with shortcrust pastry

   The base of the pie is shortcrust pastry.

   1. Shortbread dough can be prepared in such proportions for pumpkin pie
      Enough 500 grams of flour, maybe less, depending on what kind of baking dish you have,
   2. keep butter at room temperature enough 200 gr, sugar 100-150 gr,
   3. 1 egg yolk, 3 tablespoons water.
   4. Wrap with cling film and put in the fridge for 30 minutes

   You will need a peeled pumpkin of approximately 900 gr, up to a kg no more.

   Ingredients:

   • Pumpkin 1 kg
   • 2 eggs
   • vanilla
   • shortcrust pastry
   • Condensed milk or cream substitute 33%

   At your discretion:

   • ground nutmeg
   • ground cloves
   • ground ginger

   1. First of all, you need to clean and cut the pumpkin, bake the pumpkin. You will need a peeled pumpkin of about 900 grams, up to a kg no more.

      

   2. Now you need to bake the pumpkin. We take the form and cover it with foil or parchment paper and sprinkle a little oil. We put the pumpkin, all this needs to be lightly salted and sprinkled again with vegetable oil or olive oil, for whom the budget allows. You can stir to make it bake evenly. You need to send the pumpkin to the oven, heated at 200 degrees for about 15 minutes.
   3. When the pumpkin is baked in the oven and has become soft, now beat with a blender to a puree state. We take a container, shift it and make a puree with a blender.
   4. Now add the rest of the ingredients to it. First, two eggs and ground nutmeg, condensed milk. Now we turn the puree again. Add a pinch of salt and mix everything.
   5. We take the dough from the refrigerator, it will be comfortable to work with it, you can knead it slightly with a rolling pin to take the form of a pancake.
   6. We take the form and distribute the form in size and make a side so that the liquid filling does not flow out. Prick well with a fork, we will pre-bake in the oven so that it is toasty. And now we send for 12 minutes 190 gr. You can cover with parchment so as not to rise the dough.

      Pour the liquid dough with pumpkin. The filling is distributed over the dough and we will bake at 190 gr for 40 - 45 minutes, guided by the oven. Depends on the thickness of the cake.

Halloween treats can range from scary and gruesome to classic. But regardless of the style and concept of the holiday, there should be a pumpkin on the table. And not just Jack Lantern, but definitely popular pumpkin dishes, including pumpkin pies. Mistresses complain about the lack of a variety of pumpkin recipes. Let's debunk this culinary myth. We bring to your attention 10 unusual pumpkin pies for every taste.

Let's start with the classics. This is going to be a simple pumpkin pie recipe that doesn't require a lot of ingredients. But that doesn't make it any less tasty and fragrant. So, let's start preparing a budget version of pumpkin pie.

Ingredients:

• grated pumpkin - 2 cups;
• flour - 3 cups;
• butter - 2-3 tablespoons;
• chicken eggs - 2-3 pcs.;
• granulated sugar - 2 cups;
• soda - 2 teaspoons;
• vinegar - 2 tsp;
• walnuts - 1/4 cup;
• sunflower oil - 6 tbsp. l.

Separate the yolks from the whites. This must be done carefully so that the ingredients do not mix. Beat the yolks with sugar until all the grains are dissolved.

Do not reduce the amount of granulated sugar. It is two glasses that will provide the desired taste for our pie.

When the mass has doubled in size, add softened butter. You don't need to melt it. Just take it out and keep it warm.

Now we start working with proteins. Add a pinch of salt to them and beat, but not until peaks form. We introduce proteins into the yolk-oil mixture. We extinguish the soda with vinegar and pour it over the eggs and mix.

Immediately add all the sunflower oil.

It's pumpkin's turn. It does not need to be baked or boiled.

It is enough to rinse the peeled pieces and grate on a coarse grater.

Do not worry. The pumpkin will be baked and will not be raw in the pie.
Sift all the flour into a separate bowl and add all the prepared ingredients to it.

It remains to add walnuts, which you need to chop a little before that.

Cover the baking dish with parchment paper, grease with oil. Pour out all the dough and send it to the oven. We will bake a classic pumpkin pie at 180⁰ for about half an hour.

Take out our miracle pie, after checking the readiness with a match.

Diet pumpkin pie

The struggle for a wasp waist is no reason to refuse a tasty Halloween treat. And don't give up. Bake a fragrant delicious pumpkin pie in the oven with a minimum of calories.

We will need:

• pumpkins - 500 gr.
• oat flour - 250 gr.
• walnuts - 150 gr.
• eggs - 2 pcs.
• yogurt - 200 ml.

For a dietary pie, we will bake a pumpkin. To do this, we cut it into fairly large pieces, peel it and send it to the oven and microwave. When the vegetable becomes soft, take it out and let it cool. Using an immersion blender, prepare pumpkin puree. We will use it in the pie.

Pour oatmeal into a bowl, not flakes, namely flour. It can be easily done by yourself.

To do this, we put oatmeal in the coffee grinder, not quick-cooking, but those that need to be boiled, and bring it to the desired consistency.

We beat the eggs into the flour, add yogurt, pumpkin puree and nuts. We mix everything thoroughly. Pour the dough into a greased and sprinkled with oatmeal form. And send it to the oven, where it will spend up to 40 minutes. Diet pumpkin pie is ready. Take it out of the oven and let it cool down a bit.

American pumpkin pie

This pastry managed to win love among our compatriots. It is pumpkin pie that is baked in America for Halloween and Thanksgiving. When the holiday of evil spirits and otherworldly forces came to us from abroad, traditional foreign dishes appeared on the menu of hostesses. But American pumpkin pie won popularity not only because of its involvement in Halloween, but also because of its excellent taste.

For test:

• butter - 200 gr.;
• flour - how much he will take;
• eggs (yolks) - 2 pcs.;
• salt;
• ice water - half a glass.

For filling:

• pumpkins - 1 kg;
• eggs - 2 pcs.;
• cream 33% - 200g;
• brown sugar - 6 tablespoons;
• corn syrup - 4 tbsp. l. (if desired, replace with sugar syrup or honey);
• salt - 0.5 tsp;
• spices - 1 tbsp. l. mixtures of cinnamon, grated nutmeg, ground ginger, Jamaican pepper).

Pumpkin for the filling will bake in the oven. We cut the fruit into pieces without peeling. Only seeds and loose fibers need to be removed. We put the pieces of pumpkin on a baking sheet, add a little water and, covering with foil, send it to the oven for an hour. Cool the finished pieces and take out all the pulp with a spoon. Put the pulp in a colander and leave for a while.

We prepare puff pastry. To do this, mix the flour with salt and immediately add chopped margarine. Mix quickly with your hands. Get a crumb. Add egg yolks and ice water to it. Knead a homogeneous dough.

The resulting lump is wrapped in a film and sent to the cold. There the dough will spend half an hour.

Now we form the base of the pie. We roll out the dough into a layer and transfer it to a mold greased with oil. We make several punctures with a fork, cover with paper and send it to the cold again. This time, 15 minutes is enough.

During this time, preheat the oven to 200 degrees. We place the form in the oven and after 10 minutes reduce the temperature to 180 degrees. After removing the paper, bake the base for another 5 minutes.

At this time, prepare the pumpkin filling for the American pie pie. We put all the ingredients, including pumpkin and spices, in a blender and thoroughly interrupt with a submersible nozzle. Pour the finished filling into the base of the pie.

The filling is liquid. This is the norm. At a high temperature, it will bake and acquire the desired consistency. Together with the filling, the cake is baked for another 40 minutes.

It is not immediately desirable to cut a pumpkin pie in an American way. He needs to give about a couple of hours to cool down.

American Pumpkin Pie

Another version of the American pumpkin pie. It will also be open, beautiful and delicious.

For test:

• flour - 1 cup;
• milk - 50 ml;
• vegetable oil - 0.5 cups;
• salt.

For filling:

• pumpkins - 1 kg;
• condensed milk - 150 gr.;
• eggs - 2 pcs.;
• vanillin;
• a pinch of ginger, nutmeg, ground cloves.

For the filling, we bake the pumpkin according to the technology presented in the previous recipe. After cooling, wipe it through a sieve or just whisk. To it we add the remaining components of the filling in the form of eggs, condensed milk, spices. We set aside the finished filling for the pie and start preparing the dough.

We mix all the ingredients with a mixer until we get an elastic mass. We spread the dough in a form, preferably round and form the sides.

There is no need to bake the base separately. Immediately pour the filling on top of the dough.
We send the pumpkin pie to the oven, where we keep it for about 40 minutes at a temperature of 200 degrees.

After cooling, don't forget to decorate the pumpkin pie with whipped cream in the form of mini ghosts.

Harry Potter pumpkin pie

This name was given to the cake, which was served in a magical school, invented by the English author of famous books. Definitely, the fantastic hero himself did not stand at the stove. But the dish was very loved by Harry Potter himself and his friends. Be sure to try this unusual pumpkin pie.

We will need:
For test:

• flour - 1.5 cups;
• margarine - 200 gr.;
• sugar - 0.5 cups.

For filling:

• pumpkin pulp - 400 gr.;
• butter - 50 gr.;
• sugar - 75 gr.;
• eggs - 1 pc.;
• cinnamon - 1 tbsp. l.;
• nutmeg - a pinch;
• vanillin.

Put the butter in a saucepan and put the container on a small fire. When the butter is melted, pour in the spices and pumpkin, which must be cut into cubes. Simmer the pumpkin until it becomes soft. After that, cool it and knead it just with a fork, add one egg.

To prepare the dough, margarine must be soft - it is kept warm for about a couple of hours. Beat margarine with sugar, then grind the field with flour. The resulting dough is sent to the cold.

We stand the dough at a low temperature for about half an hour - now it will be easier to work with it.

Roll out the dough into a round layer, which will be a couple of cm larger than the form. Lubricate the form itself with oil and transfer the dough onto it, forming peculiar bumpers. Now pour all the filling over the dough and send it to the oven.

Bake the pumpkin pie at 190 degrees until the filling is done. The sides of the pie should be browned.

Pumpkin and cottage cheese pie: a simple and affordable recipe

The combination of cottage cheese and pumpkin gives an unforgettable taste. And the protein mass will give the dish originality and a sophisticated look to pumpkin pie with cottage cheese.
For test:

• flour - 2 - 2.5 cups;
• eggs - 1 pc.;
• sugar - 3 tbsp. spoons;
• butter - 50 gr.;
• sour cream - 100 gr.;
• baking powder - 1 sachet;
• salt.

For filling:

• pumpkin pulp - 500 gr.;
• cottage cheese - 500 gr.;
• sugar - 100 gr.;
• lemon;
• water - 2 tbsp. spoons.

For protein mass:

• proteins - 2 pcs.;
• powdered sugar - 5 tbsp. spoons.

We start cooking a pie with pumpkin and cottage cheese from the dough. Beat the egg with sugar and add sour cream there.

The butter for the dough must be frozen so that it is well rubbed on a grater.

Rub the butter quickly on a coarse grater and add to the egg mixture.

In a separate bowl, sift flour, baking powder and salt.

Combine both mixtures and knead the dough. We send the dough to the freezer.
While the dough is resting in the cold, we are engaged in the filling. Heat water in a saucepan and squeeze lemon juice into it. Add sugar (2 tablespoons) and cook the syrup for about 3-4 minutes.

Now put the chopped pumpkin in the dishes and simmer until it becomes soft.

Beat the cooled pumpkin with a blender. Separately, mix the cottage cheese with the remaining sugar and grind through a sieve.

You can beat the cottage cheese with a blender, but in this case the mass will not be so airy.

We combine pumpkin and curd mass. We take the dough out of the cold and roll it into a layer. We transfer it to a mold greased with oil and form a rim directly in the mold. To prevent the base of the pie from deforming during baking, cover it with paper and sprinkle with peas. Bake this way for about 20 minutes. Now you can remove the paper and bake a little more until browned.

We spread the whole pumpkin-curd filling on the base. We put it back in the oven, where it will spend another half an hour.

It's time to decorate the cake. Beat egg whites with icing sugar, and immediately put on a still hot cake. We send our dish back to the oven. Bake this time for about 40 minutes. The meringue of proteins will be covered with a pleasant creamy shade.

Refrigerate pumpkin pie. Additionally, it can be placed in the cold for a couple of hours.

Pie with pumpkin and nuts, cinnamon

Pumpkin is combined with many foods and spices. Its spicy sweet taste is perfectly complemented by nutty notes. Therefore, feel free to put walnuts in the filling, not forgetting to chop them slightly before that.

For test:

• flour - 180 gr.;
• sugar - 1 tbsp. spoon;
• cold water - 3 tbsp. spoons;
• butter - 100 gr;
• salt to taste.

For filling:

• pumpkins - 700 gr. pulp;
• chicken eggs - 3 pcs.;
• cream -125 ml;
• granulated sugar - 100 gr.;
• cinnamon, ginger, cloves - 1 teaspoon each;
• salt.

For powder - walnuts - 50 gr.

Sift flour into a separate container. Add salt and sugar. Freeze the butter first in the freezer. Immediately when preparing the dough, quickly rub the butter on a grater or chop it with a knife so that it does not have time to melt from the heat of the hands. Mix the resulting crumb with the flour mixture, rubbing with your hands.

Add chilled water and knead the dough. To make it elastic and pliable, send it for half an hour in the cold.

In the meantime, prepare the filling for the pumpkin pie with nuts. Cut the pumpkin into large pieces and boil, adding a little water. When the vegetable is soft, remove the pieces and let them cool. Mash the pumpkin in a puree and immediately add the spices. Separately, beat the cream with the eggs and fold the mixture into the pumpkin puree.

When the filling is ready, we proceed to the formation of the pie itself. We grease the form where we will bake the cake with butter and sprinkle with flour. We spread all the dough and form the base, at the same time making small sides. Immediately lay out the filling and send the dish to the oven. It will be baked at a temperature of 180 degrees for about 40 minutes.

Remove the finished pumpkin pie from the oven, let cool and sprinkle with chopped nuts on top.

Pumpkin and Apple Pie: A Simple Recipe

Apple sour will be appropriate if you decide to make a pumpkin pie. Moreover, the pumpkin season coincides with the time of ripening of the most fragrant autumn apples.

For the dough: Shortcrust pastry prepared according to the recipe "Pumpkin Pie from Harry Potter".

For filling:

• pumpkins - 350 gr. pulp;
• apples - 250 gr.;
• chicken eggs - 2 pcs.;
• cream - 150 ml;
• sugar - 4 tablespoons;
• spices - ½ tsp (cinnamon, ginger, nutmeg).

We prepare the base according to your favorite shortcrust pastry recipe. You can use any of the recipes above.

The secret of this pumpkin-apple pie is in its unusual filling.

We begin to make the filling directly by cutting the pumpkin and apples into slices. We place these ingredients in a container and simmer with water (1/3 cup will be enough). Having received soft pieces, drain the liquid and knead the apples with pumpkin until a puree state. We also introduce eggs, spices and sugar with cream here. We mix everything thoroughly.

There is no need to bake the base of the pie separately. Putting the dough on a round baking sheet and forming the sides, immediately lay out the entire filling. We will also bake this version of pumpkin pie for about 40 minutes. Check readiness with a match.

After the pumpkin and apple pie has cooled, decorate it with powdered sugar.

Pumpkin pie with semolina on kefir

This unusual treat is prepared completely without flour. And lemon notes give it freshness. Try to cook a pie according to this recipe, and be surprised how pumpkin pie with semolina on kefir looks like oriental sweets.

We will need:

• pumpkins - 2 cups;
• kefir - 250 ml;
• semolina - 1.5 cups;
• sugar - 1.5 cups;
• baking powder - 1.5 tsp;
• lemon - 1 pc.;
• water - 0.5 cups;
• coconut flakes - 20 gr.;
• walnuts - 0.5 cups.

In one container we combine the pumpkin, grated on a coarse grater, with sugar and lemon zest.

After mixing, pour the mixture with kefir and knead well again.

Separately, mix all the semolina with baking powder and immediately pour it into the pumpkin-kefir mixture.

We cover the form with paper and pour in the dough.

There is no need to wait until the semolina disperses.

We immediately send the cake to the oven, which before that will have to be heated to 180 degrees.

Mannik is baked for at least 45 minutes.

While the cake is baking, prepare the filling for it. The syrup is made from water, sugar and lemon juice. Boil it until the sugar is completely dissolved, which will take about 3 minutes.

When the manna is baked, fill it with syrup. It is not necessary to remove the semolina pie from the mold. After the syrup is completely absorbed, sprinkle the mannik with nuts and coconut flakes.

Let the manna cool down right in the mold. Now it can be cut into pieces and served at the table.

Pumpkin pie in a slow cooker

Baking in a slow cooker is no worse than baking in an oven.

This is a lifesaver for housewives who do not have an oven.

Recipes for pumpkin pie in a slow cooker come to the rescue when you need to cook something unusual in a hurry.

We will need:

• pumpkins - 700 gr.;
• kefir or fermented baked milk - 200 ml;
• sugar - 200 gr.;
• wheat flour - 400-500 gr.;
• eggs - 2 pcs.;
• baking powder - 1.5 tsp;
• butter - 5-10 gr.

First, we take out a fermented milk product from the cold. It is better to do this in advance. We prepare pumpkin puree in any convenient way, by boiling in water or baking in the oven.

Whisk eggs thoroughly with sugar until fluffy. This will take at least 10 minutes. Without stopping whipping, pour in kefir and gradually add pureed pumpkin.

Now you can add the flour sifted and mixed with baking powder.

Knead so that there are no lumps in the dough. By consistency, it will not be thicker than sour cream.

Lubricate the multicooker bowl with oil before baking. Pour all the batter into the bowl and close the lid. Bake their pumpkin pie in a slow cooker for an hour on the “Baking” mode, then leave it for another 15 minutes on heating.

Remove the pumpkin pie from the slow cooker according to this recipe, without damaging it, easily onto the steaming dish.

Choose the pumpkin pie that suits you and surprise your friends and relatives with bright, fragrant pastries.

Fragrant pumpkin pie is a pastry that pleases not only taste buds, but also the eye, thanks to the skillful hands of the hostess. It turns out surprisingly beautiful with a delicious crust and bright color or individual orange patches. And various additives in the form of fruits and cottage cheese will make the delicacy even more successful.

Classic pumpkin pie

Ingredients: 130 g butter, 210 g high-grade flour, 3.5 tbsp. tablespoons of filtered water, 780 g of pumpkin pulp, half a standard can of condensed milk, 2 eggs, 3 tbsp. tablespoons of heavy cream, 1 teaspoon of spices (for example, a combination of ground ginger, cinnamon and nutmeg).

1. The vegetable pulp is cut into small pieces, poured with water and sent to cook until soft. The finished pumpkin is rubbed through a fine sieve.
2. Flour is sifted onto the board. Oil is laid out on top, and the components are chopped with a knife. You need to constantly add flour to the butter pieces until there is a small crumb on the board. In this case, the oil should remain cold.
3. A slide is made from the crumbs, cold water is poured into the recess in the center of which. Then quickly knead the dough with your hands. It will be somewhat uneven.
4. A cake with sides is formed from the dough directly in the form. The resulting "basket" is sent to the freezer while the filling is being prepared.
5. Condensed milk is poured into vegetable puree. Eggs, cream and all spices go there.
6. Stirred until smooth, the filling is poured into a frosted base.

It is cooked for about an hour at 180 g. The middle of the delicacy should remain slightly trembling.

Pie recipe without butter, flour and eggs

Ingredients: 330 g of pumpkin, a whole lemon, a full glass of fatty kefir, 310 g of granulated sugar, 270 g of semolina, 2 teaspoons of baking powder, 130 ml of filtered water.

1. Pumpkin without peel and seeds is rubbed on a fine grater, after which it is combined with the crushed zest of a whole lemon. Kefir, baking powder, granulated sugar (110 g), semolina are also sent to the mass.
2. All ingredients must be mixed very well. For this purpose, you can use a blender.
3. The dough is poured into a mold and baked in the oven for about half an hour.
4. The finished pie without butter, flour and eggs is very tender.

It remains to pour the still hot treat with syrup from water, lemon juice and the remaining sand.

How to cook in a slow cooker?

Ingredients: 210 g of granulated sugar, 60 g of quality butter, 2 chicken eggs, 60 ml of refined oil, 160 g of fresh pumpkin puree, a full glass of high-grade flour, 1 teaspoon of baking soda, 60 ml of sour cream.

1. Butter softens, combines with sand and rubs well with a spoon.
2. Eggs are added to the mass, and all components are beaten well again.
3. Raw eggs and refined oil are poured into the mixture. Then low-fat sour cream is laid out.
4. Flour with baking soda is sifted into the base for the dough from a high distance.
5. Vegetable puree is added last.
6. The mass is poured into a “smart pan” oiled and sprinkled with semolina.

Pumpkin pie is baked in a slow cooker in a program designed for baking 55-65 minutes.

Pumpkin pie with semolina

Ingredients: 320 g of pumpkin pulp, 270 g of semolina, a full glass of medium-fat kefir, 220 g of granulated sugar, 6 g of baking powder, whole lemon zest, 60 ml of lemon juice, 120 ml of water.

1. Pumpkin without peel and seeds is rubbed on the smallest grater. A fermented milk product is immediately poured into it, and the components are mixed with a silicone spatula.
2. Then all the dry ingredients (100 g of sugar) are poured into the mass. The dough is very well kneaded.
3. The zest is removed from a well-washed lemon, finely chopped and sent to other ingredients.
4. The dough is laid out in an oiled silicone mold and baked at 200 degrees until a dry splinter.
5. For impregnation, freshly squeezed lemon juice is combined with the remaining sugar and water. After stirring, the syrup is brought to a boil in a saucepan.

It remains to soak the finished pumpkin pie with semolina with the resulting hot liquid.

With the addition of apples

Ingredients: a pound of fresh pumpkin pulp, 2-3 sweet and sour apples, 1.5 teaspoons of baking powder, a chicken egg, 120 g of granulated sugar, 60 ml of full-fat milk, 2.5 cups of high-grade flour.

1. The pumpkin gets rid of seeds and peel, cut into cubes and turns into a puree in a blender bowl.
2. Milk, an egg are poured into the vegetable, granulated sugar is poured.
3. It remains to add the sifted flour mixed with baking powder to the dough. After thorough mixing, it is laid out in an oiled form.
4. Slices of fresh apples are pressed into the surface of the future treat. Fruits are cut directly with skins.

Pumpkin-apple pie is baked for 40-45 minutes at 210-220 degrees.

With cottage cheese

Ingredients: 80 g of fatty butter, a full glass of kefir, 2 chicken eggs, 90 g of granulated sugar, a pinch of vanillin, a full glass of high-grade flour, 360 g of pumpkin pulp, 90 g of cottage cheese, a pinch of ginger, ½ teaspoon of baking soda.

1. The vegetable must be peeled, cut, and then boiled until soft.
2. In a separate bowl, beat the eggs with a whisk with vanilla and granulated sugar. Softened butter, ground ginger is also added here. You can also use shredded coconut if you like.
3. Non-cold kefir is poured into the future dough in a thin stream.
4. Half of the sifted flour with soda is first sent to the mass, and then the rest of it.
5. Pumpkin pulp is combined with cottage cheese. This mixture can be sweetened, orange juice or zest can be added to it.
6. The baking dish is covered with oiled parchment, the dough is laid out in it. The filling is distributed on top.

Cottage cheese-pumpkin pie is prepared for about half an hour in a preheated oven until a dry match.

American pumpkin pie

Ingredients: 210 g high-grade flour, 160 g butter, egg yolk and 3 whole eggs, 1 tbsp. a spoonful of filtered water, a pinch of table salt, 470 g of pumpkin puree, a can of condensed milk, a pinch of ground cinnamon, allspice and dry ginger.

1. Chopped dough can be prepared by hand, but it is much more convenient to do this using a food processor.
2. 210 g of high-grade wheat flour is sifted into a separate deep bowl. It is best to repeat the sifting process a couple of times so that the product is well saturated with oxygen.
3. Salt and chilled butter, pre-cut into cubes, are added to the mass.
4. All ingredients are interrupted with metal knives of a combine or an ordinary kitchen knife into fine oil crumbs. This will take no more than half a minute.
5. Egg yolk and a large spoonful of ice water are added to other components. Again, the products make their way to greasy crumbs. The pulsating mode of the combine is ideal for this purpose.
6. The dough is collected in a lump, wrapped in a bag and removed for 40 minutes in the cold.
7. For the filling, the pumpkin boiled to softness is combined with whole eggs, previously beaten to a light foam. Prepared spices are also poured here. The products mix well. You can even beat them with a mixer. Lastly, condensed milk interferes with the filling.
8. A “basket” with high sides is molded from the dough in the form. A load of cereals is laid out on it (on baking paper). The base is baked for 10-12 minutes in a hot oven. Then the cake is returned to the oven for another 6-7 minutes.
9. A sunny filling is poured onto the dough.

Ossetian

Ingredients: 420 g of high-grade flour, a full glass of filtered water, 1 teaspoon of instant yeast and the same amount of granulated sugar, a pinch of table salt, 3 tbsp. tablespoons of refined oil, 360 g of pumpkin pulp, 160 g of onion and suluguni cheese, a pinch of thyme, ground black pepper.

1. In a wide deep bowl, all the dry ingredients indicated in the recipe are mixed, except for spices. Not cold water is poured into these components, soft dough is kneaded. Instead, you can also use fat warm milk. The resulting dough is smeared with a tablespoon of oil, covered with a film and put away in a place where there are no drafts.
2. For the filling, fresh pumpkin and cheese are coarsely rubbed. Onion cubes are fried in the remaining oil until softened. Prepared ingredients are combined. Seasonings and a pinch of sugar are added to them.
3. The dough that has begun to rise is divided into 2 parts, each of which is rolled into a thin cake (7-8mm). The filling is laid out in the center, and the edges are pinched. Next, the cake is flattened by hand into a thin pancake.

The cake is baked in the most hot oven for 15-17 minutes. Next, the treat is smeared with butter and left to brew a little.

Step by step recipe from Yulia Vysotskaya

Ingredients: 320 g of pumpkin, 1 apple, half a pack of butter, 2 eggs, 140 g of granulated sugar, 220 g of high-grade flour, 1 teaspoon of cinnamon, honey, vegetable oil and baking powder.

1. Fresh pumpkin and peeled apple are rubbed on a coarse grater. Cinnamon, honey and a little sugar are added to them. For 1 minute, the ingredients are sent to the microwave.
2. Butter is rubbed with the remaining sugar. Eggs are added to it.
3. The masses from the first and second steps are combined.
4. It remains to add flour with baking powder and pour the dough into the prepared form.

A treat is baked for 40-45 minutes in a preheated oven.

Delicate, fragrant and uplifting pumpkin pie is a delicacy that is only available in autumn, so don't miss the opportunity to treat yourself and your loved ones to it. Of course, the pumpkin is stored for a long time, and you can cook a variety of dishes from it even in winter, but in autumn it is still fresher and juicier. You don't have to look far for the recipes for the most delicious pumpkin pies - they are waiting for you on the pages of the Beautiful Half online magazine.

The taste of pumpkin pastries is predominantly sweet, but it is perfectly complemented and emphasized by a variety of spices and spices - for example, cinnamon, cloves, nutmeg, ginger and even allspice. The pumpkin you choose for the filling should be ripe.

The degree of maturity is determined by the state of the pulp: if it is dense and colored in a rich orange color, then your choice is correct. First, it must be cut into slices, baked in the oven, then the pulp is separated from the skin and used in the preparation of the filling for the pie. There is another way - boil the pieces of pulp in a small amount of water and turn them into a puree.

What dough can be baked pumpkin pies? Since they must be open, the ideal option is shortbread dough, from which the bases for tartlets or basket-type cakes are prepared.

And now we present a selection of recipes for the most delicious pumpkin pies.

Pumpkin cake is an unusual dessert, but amazingly delicious.

Perhaps for some, this is the only way to make households gobble up a healthy vegetable on both cheeks. You can cook pumpkin pie according to different recipes.

Here are the most interesting options.

Pumpkin Cake - General Cooking Principles

Pumpkin can be added to dough or cream. Sometimes the product is present everywhere. Puree or grated shavings are usually added to the dough, sometimes juice is poured in. In this case, it is advisable to use a drink with pulp, usually diluted with a gentle mashed puree with boiled water.

Pumpkin creams are usually made from puree. Butter, cream, condensed milk are added to it. Curd is a common ingredient. It not only goes well with the main product in taste, but also adds health benefits to the dessert.

Cakes for cakes are baked in the oven or in a slow cooker. Then they are cooled, smeared with creams. Dessert is allowed to soak. Jelly cakes without baking are kept in the refrigerator until completely solidified. This will take at least three hours. Therefore, any of the cakes must be prepared in advance.

Pumpkin and cottage cheese jelly cake

The easiest pumpkin cake recipe without baking. The gelatin soaking time is indicated on the package, follow the instructions.

Ingredients

0.5 kg of pumpkin;

180 g of sugar;

200 ml of milk;

0.45 kg of cottage cheese;

40 g of gelatin;

150 ml of water;

Cooking

1. Cut the pumpkin into pieces, add prescription water to it, put it on the stove and simmer until soft, be sure to cover it. You can do this in a multicooker.

2. Drain the juice from the pumpkin so that only pieces remain. We cool everything. Add sugar (half) and half gelatin to the liquid, leave for a while.

3. Dilute the rest of the gelatin in milk and add the rest of the sugar. Leave until swelling.

4. Grind cottage cheese until smooth.

5. Separately heat pumpkin juice.

6. Pour a little pumpkin juice into the mold, a layer of about 0.5 cm. Cool until solidified.

7. Spread the pieces of pumpkin, pour the remaining juice. Refrigerate until cold. This will take about an hour.

8. We heat the milk until the grains dissolve. As soon as the liquid becomes homogeneous, mix with cottage cheese.

9. Spread the curd layer. We put the cake in the refrigerator for another three hours. You can't freeze.

10. Before serving, lower the form for a few seconds in hot water, then cover with a flat dish and turn over. This cake does not need decoration.

Pumpkin cake with sour cream and orange (in a slow cooker)

This pumpkin cake recipe is versatile. The cake can be baked in the oven (at 180 degrees) or in a slow cooker. The cream is prepared from fatty sour cream and also does not require much time.

Ingredients

400 g pumpkin;

400 g flour;

300 g of sugar;

200 ml of vegetable oil;

1 orange;

2 tsp ripper.

For cream:

300 g sour cream;

7-8 spoons of powder;

Cooking

1. From the washed orange, you need to remove the zest, chop. The pulp must be peeled, cut into small pieces.

2. Grate the pumpkin, preferably finely.

3. Beat all raw eggs and sugar in a bowl at once, add vegetable oil, stir.

4. Add pumpkin and orange along with zest.

5. Lay out the flour along with the ripper. Stir.

6. The dough must be transferred into a mold or into a slow cooker, level the layer.

7. Bake in a slow cooker for an hour and 15 minutes. Take out, cool. Cook the crust in the oven until dry.

8. For the cream, you need to mix everything together, cool.

9. Cut the pumpkin cake into several thin layers.

10. Assemble the cake, stack the cakes on top of each other, grease each cake with cream. You can decorate the cake with slices of orange, marmalade or sprinkle with chopped zest.

Pumpkin biscuit cake with limoncello

A variant of an amazing pumpkin cake with a very bright, fragrant and tender crumb. Any cream will do for him. Here's the version with condensed milk. For flavor, orange zest is used in the dough, but you can also take lemon peel. You can use orange liqueur instead of limoncello.

Ingredients

20 ml limoncello;

140 g flour;

180 g of sugar;

120 g pumpkin puree;

1 tsp ripper;

30 ml of oil;

1 g vanilla and salt.

Cream:

1 pack of oil;

380 g (1 can) condensed milk;

1 tsp limoncello.

Cooking

1. To make puree, boil the pumpkin, wipe, mix with vegetable oil.

2. Separate the eggs into two bowls, separate the whites and yolks.

3. Beat the yolks with half the sugar, add pumpkin puree with butter, continue beating. Sprinkle salt and vanilla.

4. Enter lemon liqueur into the yolk mass. Or any other to your taste.

5. Add flour and ripper, stir.

6. Whisk the egg whites together with the rest of the sugar until fluffy.

7. Mix both masses, introduce the proteins carefully, do not precipitate the foam.

8. Transfer the pumpkin dough to the mold, bake the biscuit until cooked. Planting and baking temperature 180. Cool.

9. Beat the butter with a mixer until fluffy, add condensed milk and liquor.

10. The cooled pumpkin biscuit should be cut with a long knife, smeared with cream with limoncello.

Pumpkin cake with curd cream

A variant of a healthy and appetizing pumpkin cake with curd cream. Walnuts give a special taste to the dessert. To reveal the flavor, it is better to fry them a little first.

Ingredients

300 g pumpkin puree;

180 g flour;

0.5 tsp cinnamon;

1 tsp ripper.

For cream:

400 g of sweet curd mass;

200 g butter;

50 g nuts.

Cooking

1. Pumpkin puree can be boiled and chopped on its own or used ready-made, intended for baby or any other food.

2. Beat the eggs until foamy, all at once: yolks and whites. Pour in sugar, continue beating until all the grains are dissolved.

3. Enter the pumpkin puree, stir gently.

4. Now it remains only to pour the ripper with sifted flour and cinnamon. The dough is ready!

5. Pour into the prepared form. Bake in a preheated oven at 180 degrees.

6. Leave the cake to cool for a couple of hours. Then cut into two or three cakes, depending on the height of the crumpets.

7. While the cakes were cooling, it was necessary to soften the butter, beat until fluffy.

8. Mix the whipped butter with the curd mass, divide in half.

9. Add nuts to one part. They can be crushed completely into crumbs or chopped into pieces. Lubricate the cakes inside.

10. Top the cake with cream without nuts, but you can sprinkle the cake with kernels on top. Decorate as you wish.

White Chocolate Pumpkin Cake

For this cake, you will need not only pumpkin puree, but also juice with pulp. You can simply dilute the cooked puree with a little water.

Ingredients

190 g flour;

75 ml of juice;

75 ml of heavy cream;

1 tsp ripper;

170 g sugar.

For cream:

250 g of white chocolate;

450 g thick pumpkin puree.

Cooking

1. To prepare the dough, you need to beat the eggs and sugar until thick foam, as for a biscuit.

2. Flour and ripper are introduced into the lush mass, gently mixed.

3. Cream and juice are introduced. Stir well again with a spatula, pour into a mold. Diameter approximately 20 centimeters. You can do a little less or more.

4. At 180 degrees, a cake of this diameter will be baked for 30 to 40 minutes. Check for a dry stick.

5. Cool the pumpkin cake, cut into three parts.

6. Chop the chocolate into pieces, you can not grind it. Combine with thick pumpkin puree in a saucepan, stir, put on the stove.

7. Heat over low heat, stir constantly. Wait until the chocolate has completely melted.

8. Remove from heat, cool so that the cream is not hot. But it shouldn't freeze either. Watch the temperature.

9. Spread all previously prepared cakes, top and sides also cover with cream. Decorate the cake as you like.

10. Put in the cold, let it soak for 5 hours.

Pumpkin Cake with Mascarpone

Recipe for pumpkin pie-pie, which is prepared with mascarpone cream cheese. You can take another similar product, for example, ricotta, almette. The taste will be a little different, but still worthy.

Ingredients

2.5 cups flour;

500 g pumpkin;

200 g margarine;

250 g mascarpone;

0.5 tsp soda;

200 g sugar.

For flavor, you can use nutmeg, cinnamon, zest.

Cooking

1. Bake the pumpkin in the oven until soft or steam it on the stove. Grind to a thick puree, no need to add liquid.

2. Add the spices of your choice to the cooled puree, spread the soft cheese, stir the filling until smooth.

3. Add two eggs, if necessary, then pour sugar, the amount to your taste.

4. Grind margarine with flour, season with the rest of the eggs, add sugar and slaked soda. Knead a stiff dough, knead thoroughly until smooth.

5. Put the dough into a mold, stretch your hand, make small sides with your fingers.

6. Pour the mascarpone filling, put in the oven.

7. The dessert is baked for 1 hour and 20 minutes at a temperature of 170-180 degrees.

8. Before cutting, you need to cool the delicacy well so that the filling gets stronger.

If the cake sticks to the mold, does not want to pop out, then you can put the container in a mold with water, hold for 20 minutes.

Pumpkin puree for cake can be prepared not only from fresh vegetables, but also from frozen ones. Only when grinding do not add a decoction from the pan. Otherwise, the mass will turn out to be liquid.

Not everyone likes the smell of pumpkin. Therefore, for the smell, various additives are added to the cakes: cinnamon, nutmeg, citrus zest, vanilla.

Flour is added to the biscuit dough strictly according to the recipe, it is better to weigh the product. If there is a lot of flour, the cake will be tough. If there is not enough flour, then the cake will be baked for a long time, the texture will be weak.