Pumpkin pie: features, simple recipes, pumpkin cake

Pumpkin pie is a very popular and healthy dish. You can not only diversify your daily diet with it, but also use it as one of the delicacies on the holiday table. Pumpkin can be used to make both pies for dessert and a savory dish. As a rule, fruits are added to the dough, but there are recipes where they are added to the filling. Such a variety of options allows you to prepare a dish that not only you, but all your guests will enjoy.

Classic recipe for the easiest pumpkin pie

Pumpkin pie can be either a sweet or savory dish. Sometimes fish, meat or even pickled cucumbers are added to these baked goods. Today we bring to your attention a real classic sweet pie. Thanks to the simplicity of the recipe, even a novice cook can create this dish.

Baking ingredients:

two medium apples;
wheat flour – 300 grams;
sour cream – 20 grams;
one teaspoon of baking powder;
a little vanillin for aroma;
one package of butter (200 grams);
yolk of one egg;
half a glass of granulated sugar.

Technology:

This recipe involves creating shortcrust pastry, so the base of the dessert will be crumbly and extremely tasty. The flour in the recipe is pre-sifted several times. Baking powder for dough is poured directly into the flour.

One hundred grams of butter must be removed from the refrigerator. The product will become softer when left on the counter at room temperature, which is what the recipe needs. In the future it will not be difficult to chop the butter with a knife.

Granulated sugar (about ¼ cup) and pieces of soft butter are added to the flour, which is already filled with oxygen. When mixed, you should get crumbs.

The yolk of a chicken egg and the required amount of sour cream are added to the mixture. For aroma, add a little vanillin to the dish. The finished pie mixture is wrapped in cling film and sent to the refrigerator shelf to brew.

While the dough is resting for 40 minutes, you can start preparing the filling. To create the dessert filling, you need to buy two medium apples and half a kilogram of pumpkin. It is better to choose apples that are slightly sour. This way they will successfully highlight the taste of the main product in the pie.

Apples and pumpkins are peeled and seeded. Next, the components are cut into thin pieces. Place a little butter and the remaining granulated sugar into the pan. The mixture is heated for several minutes over low heat. Then the chopped pumpkin is placed into the container. The product should be simmered until half cooked. Next, sour apples are added to the main part of the filling. Cook the entire contents of the pan until soft.

To add a piquant taste to the filling after removing the pan from the stove, you can add a little cinnamon. It goes great with apples.

After the dessert base has hardened in the refrigerator. It needs to be divided into two equal parts. One piece of dough will directly become the basis of the dessert, but the second layer of dough will be used to decorate the baked goods.

The main part of the dish is formed from the plastic mass. To do this, put the dough in a mold, leveling it. Don't forget about the sides for dessert. Then the pumpkin-apple filling is placed into the future sweet baked goods.

The next stage of cooking is decorating the culinary delight. To do this, the dough is divided into small pieces, and ropes or braids are created from them. Decorative elements should be used to decorate the dessert according to your taste. The top of the pie is coated with an egg, which has been slightly beaten with the addition of granulated sugar.

Bake the pumpkin pie at 180 degrees for about 30 minutes. It all depends on the oven and the density of the dough.

Pumpkin pie with condensed milk

American housewives also like to experiment, so I’m sharing another idea with pumpkin filling with condensed milk.

We take:

Flour – 220 gr.
Pumpkin – 500 gr.
Eggs – 3 pcs.
Sugar – 100 gr.
Condensed milk – 200 ml.
Nutmeg – ¼ small spoon.
Cinnamon - teaspoon.
Butter – 150 gr.
Cold water – 4-5 large spoons.
Salt – ¼ small spoon..

How to do:

Sift the flour, mix with butter, chopped into cubes. Add salt. Place everything in a blender bowl and pour in ice water. Knead the dough.
Wrap the dough in film and put it in the refrigerator for half an hour.
Roll out the finished dough into a layer and line the bottom and sides of the mold. Cover with parchment and add cereal. Bake the pie base in the oven. Baking time – 10-15 minutes, temperature – 180 o C.
Remove the weight and cool the sand base without removing it from the mold.
Cut the pumpkin into slices, peel them, and cook until soft. Drain the broth and grind the pieces into a puree.
Combine with eggs beaten with sugar. Pour in condensed milk, season with cinnamon and nutmeg. Stir the filling thoroughly.
Pour it into the base of the pie. Place the pan in an oven preheated to 180 o C. Baking time is 30-40 minutes. then cool completely, decorate with cream and start tasting.

Delicious pumpkin pie with cottage cheese in the oven

This tender and airy casserole will appeal even to people who don’t particularly like pumpkin. The hearty and flavorful dish has a bright autumn color.

Dessert ingredients:

half a kilo of pumpkin;
a quarter spoon of salt;
vanillin on the tip of a knife;
cottage cheese – 2 packs of 200 grams;
half a glass of granulated sugar;
semolina – 80 grams;
half a briquette of butter;
milk – 700 ml;
sour cream – 60 grams;
three chicken eggs.

Step-by-step preparation of the pie

At the beginning of the dessert preparation process, the milk should be slightly warmed. There is no need to boil the product. Semolina is poured with prepared warm liquid and left for half an hour to swell.

The pumpkin is peeled and cut into small pieces equal to 1 centimeter.

Next, the main component of the dessert is placed in a container and filled with plain water. The liquid should only slightly cover the vegetable. When the mixture boils, boil the filling for the future dessert for about 20 minutes. The fire is kept to a minimum. Then the water must be drained.

For tenderness, it is better to rub the cottage cheese through a sieve. Mash the pumpkin into a puree using a fork.

At this stage, you can turn on the oven to warm up the equipment. Meanwhile, the eggs should be ground with granulated sugar. A mixture of semolina and milk, as well as pumpkin, is also added here. All ingredients are mixed well again.

Next, grated cottage cheese and a little sour cream are added to the dish. Everything should be mixed again. The resulting mass lacks butter. It is melted until soft in the microwave, vanillin and a little salt are added to the product. The liquid is sent to the remaining components of the dish. The consistency of the pie should be like liquid sour cream. If the dough turns out to be too thick, you can add just a little milk.

Grease the prepared pan with just a little butter. The pumpkin mixture is also placed here. Bake the dessert for 45 minutes at 180 degrees. The casserole is ready!

Classic preparation

First of all, knead the shortbread dough. To do this, combine flour, sugar and salt and mix.
Take the butter out of the refrigerator and cut it into small cubes.
Using a food processor, grind the butter and flour until the butter pieces are no larger than a pea. If you don't have a food processor, you can chop the butter with a knife.
Pour 2 tbsp into flour and butter. cold water, turn on the food processor again for a few minutes. Alternatively, sprinkle the flour with water and mix using two forks.
Check the dough: squeeze it with your hand. If the dough is held in your hand, it means it is ready. If it crumbles, add more water (1 tablespoon at a time) and mix using a food processor.
Transfer the dough to a cutting board and quickly form it into a ball. Wrap in cling film and place in the refrigerator for at least 30 minutes.
Place the pumpkin pulp cut into pieces into a large saucepan, add water (so that the pumpkin is covered) and bring to a boil.
After the water boils, cover the pan with a lid and simmer the pumpkin puree over low heat until the pumpkin is soft, about 15 minutes.
Remove the pumpkin from the heat, drain the water and let cool.
Take the dough out of the refrigerator. Remove the film and quickly roll out the dough into a circle approximately 30 cm in diameter on a floured surface.
Lightly flour the dough and rolling pin. Carefully wrap the rolling pin with dough.
Transfer the rolling pin to a baking dish with a diameter of 22-24 cm and carefully unroll the dough. We form the sides (they should be thicker than the bottom of the pie), we get a base that looks like a large tartlet.
Leave the dough for 30 minutes, meanwhile preheat the oven to 220°C.
Once the oven has heated up, cover the dough with aluminum foil. We put beans on top, for example, to press the foil well.
Bake the base until the edges are golden brown - about 12-15 minutes. Then remove from the oven, remove the beans and foil and bake for another 5 minutes. Remove from the oven.
While the pie base is baking, let's return to the filling. Grind the fully cooked pumpkin in a blender along with both types of sugar, salt and spices until smooth.
Break eggs into pumpkin puree, add milk and cream, beat with a blender until smooth.
Pour the pumpkin filling onto the dough. Bake the pumpkin pie in the oven at 190°C for 45-50 minutes (check doneness with a toothpick).
Cool to room temperature and serve.

Adviсe

Ready shortbread dough can be stored in the refrigerator for no more than 4 days, and in the freezer for up to 3 months.
If the dough starts to crack while rolling, let it sit for a couple of minutes to warm up slightly. If it sticks to the surface, sprinkle it with flour.
Check the cake every 15 minutes - if the edges are starting to get too dark brown, cover them with foil.
The American pie is ready as the pumpkin filling cools. If after you take the pumpkin pie out of the oven, the center is still moist and the filling has a consistency similar to pumpkin jelly, this is normal, as long as a toothpick comes out clean.

Simple pumpkin pie with semolina and kefir

Currently, this dessert has gained unprecedented popularity on the Internet due to the ability to improvise on the recipe. There is no need to talk about various serving options. Prepare this extraordinary dish for your family, and you will not regret the time spent even for a second.

Components for manna:

pumpkin – 300 grams;
two eggs;
one glass of kefir of any fat content;
half a briquette of butter;
one lemon;
one tablespoon of sunflower oil for greasing the mold;
semolina – 200 grams;
a teaspoon of vanilla sugar;
a tablespoon of powdered sugar;
sugar – 250 grams;
a glass of wheat flour;
baking powder -15 grams;
a little vanilla.

Dessert recipe

At the beginning of preparation, semolina should be poured with kefir and the cereal should be allowed to stand until it swells. This process will require 30 minutes of time.

In the meantime, you can start processing the pumpkin. Peel the vegetable. The seeds should also be removed. The resulting pulp must be grated. Lemon juice is squeezed by hand, citrus zest is grated on a fine grater.

The oven is heated to 200 degrees.

Rub the butter and granulated sugar with a tablespoon. Vanilla and eggs are added to the resulting mixture. Kefir and semolina are added to the egg mixture. Mix all the contents of the bowl thoroughly. All that remains is to add lemon zest and the pumpkin itself to the resulting dough, as well as baking powder and the specified amount of wheat flour. The dough is thoroughly kneaded again.

The manna mold should have a small diameter. This way the cake will be fluffy and tall.

Important ! Baked goods do not rise during cooking.

Place the dessert mixture into a baking dish, pre-oiled.

Bake the pumpkin delight for an average of 50 minutes. The edges of the product and its top should be well browned. Next, they move on to preparing the syrup to fill the pie. To do this, pour half a glass of water into the container, add lemon juice, and add 60 grams of granulated sugar. The mixture should be boiled and boiled for about 5 minutes until the granulated sugar dissolves.

The finished manna is poured hot with the resulting syrup. The dish can also be decorated with powdered sugar. Pumpkin dessert is ready!

How to make American pumpkin pie

This baking option is a traditional delicacy in American cuisine. A very tender open-faced pie with pieces of pumpkin will win the heart of any harsh critic.

Ingredients for dessert:

wheat flour - half a cup;
a little ginger and nutmeg for flavor;
half a stick of butter;
half a teaspoon of salt;
cinnamon - 0.5 tsp.
several eggs;
a teaspoon of lemon juice;
water – 125 ml;
a can of condensed milk;
piece of pumpkin – 300 grams.

Step-by-step preparation of an American variation of dessert with pumpkin

Add a little salt to wheat flour. Add butter to the bulk ingredients, which is slightly chopped with a knife. Next, add lemon juice and cold water to the mixture.

All components are kneaded until a plastic dough is obtained. It is placed in a deep container, covered with cling film and sent to the refrigerator to brew for half an hour. After time has passed, the mixture is taken out of the refrigerator, rolled out into an even layer, and placed in a mold. Bake the bottom of the pie for 5-6 minutes without weights at a temperature of 200 degrees.

The raw pumpkin is grated, the vegetable is placed in a frying pan and simmered until tender. The filling should be slightly salted. Next, the finished component of the pie is crushed with an immersion blender. Condensed milk, eggs and prepared spices are added to the vegetable. The mass is stirred until smooth.

The filling is poured into the wheat flour base. The American dessert is baked at 175 degrees for about 40 minutes.

Step-by-step recipe with photos

For pumpkin pie we need:

For the base

The recipe, as I already said, is traditional, rustic, so I won’t have any grams today, everything is by eye!

phyllo dough - 1 package (12-14 sheets)
olive oil or melted butter (*which one to choose - see above) - ½ cup

For filling

pumpkin - 1 pc. weighing 1-1.2 kg
brown or white sugar or half and half - 1 cup
ground cinnamon - 2 tsp.
ground cloves - 2 pinches
ground nutmeg - 2 pinches
walnuts - 1 cup
raisins, light or dark, or halved - ½ cup
semolina - 1 cup
sesame - 2 tbsp. (optional)

We need semolina in order to absorb all the juices that the pumpkin will release during baking, and to bind all the components into a single mass. Semolina can be replaced with breadcrumbs.

Pumpkin pie with apples and cinnamon in the oven

If you were treated to pumpkin, but you don’t know where to use the healthy vegetable, you can bake an incredibly delicious dessert. In this case, the taste of the vegetable will not be felt in its finished form, but it will give color and aroma to the dish.

Baking ingredients:

several chicken eggs;
a little powdered sugar;
granulated sugar – 2/3 cup;
one apple;
a third of a teaspoon of salt;
half a glass of sunflower oil;
pumpkin – 200 grams;
a pinch of vanillin for aroma;
about a teaspoon of cinnamon;
wheat flour – 1 cup;
one and a half teaspoons of baking powder.

Step-by-step preparation of dessert with apples and cinnamon

At the beginning of the cooking process, the peeled pumpkin is grated and fried. Sugar, vanillin and salt are added to the eggs. The ingredients are whipped into a fluffy mass. Then butter, apple and pumpkin are added to the mixture. All ingredients of the dish are thoroughly mixed.

Add sifted wheat flour with cinnamon and baking powder to the prepared ingredients. The dough is thoroughly stirred. Next, the resulting mass is poured into the mold. Bake the dessert for 40 minutes. In this case, the oven is heated to 180 degrees. Check the readiness of the sweets with a toothpick. Serve the pastries to the table, sprinkled with a little powdered sugar.

History of pumpkin pie

Baking pumpkin pies in America began a very long time ago. At that time, it was still an unconquered continent, inhabited by Indians and wild mustangs, and the process of colonization was just beginning.

In those days, the recipe for pumpkin pie was not much like the modern one. The dish was a pumpkin, the flesh of which was cut out, mixed with honey and spices and returned to its place. The vegetable was not baked in the oven, but put on the fire (there were no ovens in America at that time) and baked until cooked. Thus, the pumpkin acted both as a dish and as a vessel in which this dish was prepared.

But times are changing, and now the pie is made from dough and pumpkin filling. The result is a very tasty delicate dessert that will decorate any holiday table. Even a novice housewife can make it easily.

Pumpkin pie was also popular in Rus'. It was called “chapilg” and was made from sour dough in a frying pan. Chapilg was a closed pie and was more of a “second” dish than a dessert. It takes longer to prepare than classic American pie, and the process is more labor-intensive.