History and traditions
North American Indian tribes actively grew the orange vegetable, fried it, and boiled it.
They began to bring it as a gift to the arriving settlers, but the Europeans did not like the new product. They ignored pumpkin until the first harsh winter, when half of the colonizers died from scurvy and hypothermia. It was necessary to survive, and nutritious, vitamin-rich pumpkin became a salvation. The Indians taught white people dozens of cooking methods. The ancestor of pumpkin pie was baked at Plymouth Plantation (1620–1692), the first permanent settlement in New England. Milk was poured into the hollowed-out shell, honey and spices were added, and it was placed on burning coals.
The recipe for a pie with a pastry base first appeared in a book by the famous French chef Pierre la Varenne, published in 1651. It preceded the first book about American cuisine by Amelia Simmons by almost a century and a half. In 1796, American housewives were captivated by her pumpkin puddings. Although the old-fashioned crust was used for the base, they are close in recipe to the modern filling.
In its homeland, the dessert has become such a part of everyday life that a ready-made set of spices for it can be bought in any supermarket.
The pumpkin boom occurred in the thirties of the twentieth century, when Libby's, a company specializing in the production of canned meat, released a line of canned pumpkin. Busy women no longer needed to waste time choosing a vegetable, peeling it, boiling it, or wiping it. It was from this moment that the pie ceased to be a purely festive dish and took a place on the menu for every day.
American pumpkin pie (classic recipe)
The ingredients are given based on a mold with a diameter of 20-22 cm.
For the test:
- 2 cups of flour (approximately 300-320 grams);
- 130 grams of cold butter;
- 1 egg yolk;
- a pinch of salt;
- ice water according to the situation.
For filling:
- 1 kilogram of pumpkin;
- 3 eggs;
- 3-5 tablespoons of sugar (depending on the sweetness of the pumpkin);
- 200 milliliters of heavy cream (from 30%);
- a mixture of spices (a teaspoon each of ground cloves, cinnamon, nutmeg and ginger).
Step 1
First of all, turn on the oven at 200 degrees and let it warm up. Do the test. Sift the flour and salt onto a table or wide board, cut the butter into cubes, mix with the flour. Now, using a knife or two at once, chop the butter and flour into crumbs. If you have a food processor, you can trust the process to it. Add the yolk to the grainy mass, start kneading, add ice water if necessary, literally a teaspoon at a time. The dough should come together into a plastic ball. Wrap it in film and put it in the refrigerator for half an hour.
Step 2
Cut the peeled, seeded pumpkin into 3-centimeter pieces, place in a saucepan, and pour in so that the water barely covers them. Cook for 20-25 minutes until softened. Drain off excess liquid and puree the pieces, either by hand or in a blender.
No matter how much you would like to save time and replace homemade puree with ready-made baby puree, don’t do it. You will lose 80% of the taste. Believe me, your efforts will be rewarded.
Step 3
While the pumpkin is cooling, remove the dough from the refrigerator, roll it out, and evenly distribute it over the bottom and sides of the pan. Prick the dough with a fork in several places and bake for 15 minutes. If you are afraid that the bottom of the cake will wave, first cover it with parchment and sprinkle dried peas or beans on top. After baking, reduce the oven temperature to 180°C.
Step 4
Stir eggs, cream, sugar and spices into the cooled pumpkin mixture. Pour the filling onto the baked base. Bake the pie for 40-45 minutes.
If you can't buy heavy cream, use 15-20 percent, but then add one and a half tablespoons of cornstarch to the filling, which will thicken it.
Serve the pie when it has cooled to room temperature.
A simple recipe for pie with pumpkin, cottage cheese and semolina
You can quickly and easily make a pie filled with pumpkin pulp and cottage cheese. The taste of these two healthy products goes well together, and the addition of cinnamon and vanilla extract gives the baked goods an unforgettable aroma. Semolina is used instead of flour. The basket is made from shortcrust pastry, is well soaked with a juicy filling, and turns out crumbly and tasty.
Source -
Compound:
Dough
- 100 g butter
- 1 egg
- 75 g sugar
- 200 g flour
- 1 tsp baking powder
- 1 pinch of salt
Filling
- 200 g cottage cheese
- 2 tbsp. decoys
- 300 g sweet pumpkin puree
- 100 g sugar
- 1 egg
- 1 pinch of salt
- Cinnamon and vanilla (to taste)
Mold with a diameter of 25 cm.
1. Peel the pumpkin and remove seeds, cut into small pieces, and place in a saucepan. Pour in water until it completely covers the pulp. Cook over medium heat for 15-20 minutes until soft. Then puree in a blender and let cool.
2. In a blender bowl, combine flour, sugar, small cubes of cold butter, 1 tsp. baking powder and a pinch of salt. You should get fine butter crumbs. Then beat in a cold egg and knead the dough. Wrap it in cling film and put it in the refrigerator for 30 minutes.
3. For the filling, mix pumpkin puree with sugar, egg, cottage cheese, semolina and a pinch of salt. Add cinnamon and vanilla if desired. Grind the mixture with a blender until smooth.
4. Stretch the cold dough with your hands along the bottom and sides of the mold; no need to grease it with oil. Pour the filling on top and bake in an oven preheated to 180° for 40-45 minutes.
Sprinkle the finished pie with powder and cut into portions. Serving will be even tastier with whipped cream.
American pumpkin pie with cinnamon
If the large number of spices of a traditional pie is not for you, then try a variation with one, but bright spice.
For the dough , add 1 teaspoon of ground cinnamon and a couple of pecans crushed into powder to the ingredients from the classic recipe (can be replaced with almonds).
For filling:
- 800 g pumpkin puree;
- 100 g sour cream (not less than 20% fat content);
- 100 g sugar;
- 3 eggs;
- 1 tsp. corn starch;
- 1.5 tsp. ground cinnamon.
Step 1
Preheat the oven to 190°C. Make the dough using the technology from the classic recipe. Immediately roll it out, put it in a mold and put it in the refrigerator for 30 minutes.
Step 2
Add sugar, sour cream, eggs, cinnamon, starch to the pumpkin puree prepared using classical technology. Knead until smooth and homogeneous.
Step 3
Prick the pie base with a fork in several places, place in the oven for 10 minutes, remove, pour the filling on top, bake for another 35 minutes, lowering the temperature to 170 °C.
Cool the pie completely before serving.
Real American pumpkin pie
It has always been interesting to try pumpkin not only in porridge. And, as it turned out, it is very tasty. The pie turns out very tender and satisfying. Also very tasty pumpkin pancakes... But I’ll say right away that this pie is not for everyone
Ingredients
- Pumpkin – 1000 g
- Sugar - 200 g
- Cream - 200 ml
- Chicken egg - 3 pcs
- Wheat flour / Flour - 400 g
- Butter (You can use Pyshka margarine) - 250 g
- Cinnamon (to taste)
- Vanillin (to taste)
- Salt (to taste)
Cooking method
1. Peel the pumpkin, wrap it in foil and put it in the oven for 40-60 minutes (but you can stew it - it’s much faster) 2. PREPARE THE DOUGH. Pour the flour into a deep, wide bowl and add finely chopped butter (margarine) there. Press everything with a fork until fine crumbs. Then add 1 egg (it’s better to beat it separately with a fork) and knead the dough. Place the finished dough in the refrigerator for 30-50 minutes. 3. When our pumpkin is baked and becomes soft, put it in a separate bowl and let it cool. 4. Meanwhile, roll out our dough and place it on a prepared baking sheet (it is advisable to put parchment on the bottom so that the sheet is higher than the sides of the pan). And put it in a preheated oven at 180-200 degrees. And bake for 10-15 minutes. 5. PREPARE THE FILLING. To our pumpkin we add cream, sugar, eggs, salt, cinnamon and beat with a blender or mixer. 6. When the cake is baked, take it out and pour in our puree. And place the pie in a preheated oven at 180 degrees for 50-60 minutes. 7. When the cake is ready, let it cool, as its consistency will be quite tender and may float. Don't be afraid of its softness)))) Bon appetit!!!
Pumpkin and millet pie with baked milk and dried fruits
I really like millet porridge with pumpkin. But sometimes the kids push the plate away with dissatisfaction and don’t even want to try it. You can easily outwit them if you serve the dish in the form of a pie.
If you also think about the appropriate decoration for this, then the baked goods will be swept off the table in no time, without even guessing what it was made from.
We will need:
- Pumpkin – 0.8 kg.
- Flour – 0.5 kg.
- Millet – 250 gr.
- Raisins, dried apricots – 100 g each.
- Ghee and butter - 150 g each.
- Milk – ¾ cup.
- Sugar – 2 tsp. + 2 tbsp. l.
- Egg – 1 pc.
- Salt, water - to taste.
Preparation:
1. First of all, let's prepare the dough so that it has a little time to proof while we prepare the filling.
To do this, combine the egg with 2 tsp. granulated sugar and beat until foam appears. You can add half a pinch of salt. Although our baked goods are sweet, salt only emphasizes its overall taste.
Then pour ghee at room temperature and slightly warm milk in a thin stream into the foamy mixture and whisk again.
Add pre-sifted flour in small portions. And knead the dough. When ready, it should come away well from your hands and be pleasant and elastic to the touch.
Cover it with a towel to prevent it from drying out, and let it stand and rest for a while. During this time it will become even more elastic and pliable.
2. Send the sorted and washed millet to cook over medium heat in a large amount of water (at least in a ratio of 1 to 4) until half cooked. Drain off the remaining liquid and let cool slightly.
3. Chop the pumpkin into small cubes. The thickness of the pieces should be no more than 0.5-1 cm.
4. Washed raisins and dried apricots, if they are soft enough, do not need to be filled with water. Since dried apricots are usually large, they should be cut into small cubes so that they do not stand out from the overall composition.
5. Combine sliced pumpkin with dried fruits. Add sugar (2 tablespoons), add a little salt (half a pinch is enough) and pour in melted butter.
Mix well and let stand for at least a quarter of an hour.
6. Combine the sweet creamy mixture with semi-finished millet and mix well again. Do this carefully so that the cereal remains intact and does not turn out in the form of a mess.
7. Roll out the dough into a circle that can fill the completely prepared baking pan up to the very edges. Prick the bottom a little with a fork so that it doesn’t swell and burst in the oven at high temperatures.
8. Place pumpkin porridge with millet into the prepared dough base and bake for about 40 minutes in a preheated oven. The temperature for this should be 180 degrees.
After cooking, take it out and let it stand for a while on the kitchen counter right in the mold, 5 minutes will be enough. Then you can remove and place our beauty on a dish, and serve it quickly.
Jamie Oliver's Chocolate Pumpkin Pie
A three-layer pie in which chocolate serves as a delicious addition to the crispy crust and delicate filling.
Ingredients
For the test:
For filling:
- 1 orange;
- 4 eggs;
- 425 g pumpkin puree;
- 300 g sour cream;
- 100 g cane sugar;
- 1 clove star;
- 2 tablespoons flour;
- ½ teaspoon ground ginger;
- 1 teaspoon ground cinnamon;
- ¼ teaspoon grated nutmeg.
Cooking method
Sift the flour and cocoa powder and mix them with powdered sugar and salt. Add cooled, diced butter and knead the dough. When crumbly lumps begin to form, add cold water and egg yolk and continue kneading. You should get a homogeneous stiff dough. Wrap it in cling film and put it in the refrigerator.
After 30 minutes, roll out the dough into a thin layer and place in a round mold with a diameter of 20–25 cm. Make sides, pierce the bottom with a fork and put in the refrigerator for another half hour. After this, cover the cake with baking paper and place it in the oven for 20 minutes, preheated to 200 °C. Then remove the paper and keep the pan in the oven for another 5 minutes.
When the cake has cooled, pour chocolate melted in a water bath over it. Let the glaze harden.
At this time, prepare the filling. Grate the orange zest (no pulp is needed), beat 2 yolks until foamy, use the remaining 2 eggs whole. Combine these and all other filling ingredients in a deep bowl and whisk thoroughly.
Pour the resulting mixture onto the crust and bake the pie for another 40–50 minutes at 180°C. Let the dessert cool completely and place in the refrigerator overnight. This is necessary so that the filling does not spread when cutting.
Jamie Oliver caramelizes the surface of the cake by sprinkling it with sugar and melting it using a special burner. But you can skip this step and simply decorate the dessert with powdered sugar or grated chocolate.
Sweet Shortbread Pumpkin Pie (American style)
I absolutely love cheesecakes - these magnificent American pies. I never thought I would find a great pumpkin replacement for them. It is prepared almost the same way. The base is made from shortcrust pastry, and then it is filled with airy vegetable mass.
We will need:
- Pumpkin – 0.5 kg.
- Flour – 200 gr.
- Milk, cream 30% - 70 ml each.
- Butter – 70 gr.
- Powdered sugar – 50 gr.
- Protein, egg - 2 pcs.
- Granulated sugar – 2 tbsp. l.
- Salt - to taste.
Preparation:
1. First of all, you need to prepare delicious shortcrust pastry.
In a bowl, use a blender to beat 1 egg white, adding powdered sugar and melted, lukewarm butter. Be sure to add half a pinch of salt so that the protein produces maximum foam.
Gradually pour flour into the airy mass and knead into a thick dough. Cool it in a food bag for at least half an hour in the refrigerator.
Roll out the circle a little less than a centimeter thick. Being careful not to break it, place it in a baking dish. The sand base must be as high as the sides, so that later it can be easily filled with an airy soufflé.
Prick the bottom with a fork and bake in the oven for a quarter of an hour at 180 degrees. You should get a beautiful rosy basket.
2. Chop the pumpkin into pieces, cut into cubes, and send to simmer in the oven at a temperature of 180 degrees until fully cooked. This usually takes about 25-40 minutes (depending on the dishes and the oven itself). It will bake very quickly in a cast iron casserole.
When the pieces are ready, cool them at room temperature and add sugar. We will need to get a soft puree, a blender or food processor will help us with this.
Continuing to beat, add the eggs and remaining white. Then carefully pour milk and cream into the mixture in a thin stream. At the same time, continue stirring until you obtain a soufflé that holds its shape perfectly and does not fall off to the left or to the right.
3. Place pumpkin filling into the cooled sand base. Preheat the oven, place the pan with the product in it and bake the product in it for at least 30 minutes. The required temperature for this is 180 degrees.
4. Remove the finished pastries from the oven and decorate as you wish.
To prevent the eaters from getting burned, and to ensure that the pie has the richest flavor possible, it is best to cool it completely. Serve with milk or tea.
Pumpkin pie with cream cheese with cinnamon sugar layer and milk glaze
This pie has a soft, airy dough and an unusual filling - a layer of sweet, aromatic crumbs.
Ingredients
For the test:
- 220 g cream cheese;
- 115 g butter + for greasing;
- 150 g brown sugar;
- 100 g white sugar;
- 2 eggs;
- 200 g pumpkin puree;
- 2 teaspoons vanilla extract;
- 280–300 g flour;
- 2 teaspoons baking powder;
- 1 teaspoon of soda;
- 1 teaspoon ground cinnamon;
- ½ teaspoon ground nutmeg;
- ½ teaspoon ground ginger;
- ½ teaspoon salt;
- ¼ teaspoon ground cloves.
For the layer:
- 200 g brown sugar;
- 2 teaspoons ground cinnamon;
- ½ teaspoon ground nutmeg;
- 3 tablespoons butter.
For the glaze:
- 60 g powdered sugar;
- 2 teaspoons milk.
Cooking method
Using a mixer, beat the cheese and butter. Without stopping, add both types of sugar into the mixture. Mix it with eggs, pumpkin puree and vanilla extract.
Combine flour and all other dough ingredients. Gradually pour the dry mixture into the liquid mixture, trying to achieve a uniform consistency. Grease a baking dish with oil and spread half of the dough onto it.
For the layer, combine brown sugar, cinnamon and nutmeg. Add cold butter cubes and grind into fine crumbs. Spread ¾ of the mixture over the dough. Pour in the remaining batter and sprinkle with the rest of the cinnamon sugar mixture.
Place the pan in an oven preheated to 180°C for about 35 minutes. Cool the pie completely. Mix powdered sugar with milk and pour glaze over the baked goods.
Easy American Pumpkin Pie Recipe
An excellent option for those who have little time, and for those who cannot yet prepare shortcrust pastry themselves.
You will need:
- 350 g pumpkin
- 1.5 tbsp flour (250 ml glass);
- 3 eggs
- 1 tbsp sugar (200 ml glass);
- ¼ tbsp vegetable oil;
- ½ tsp. ground cardamom;
- ¼ tsp. salt;
- 1 tsp. baking powder;
- butter for greasing.
Step 1
Turn on the oven to preheat to 180°C. Beat the eggs with sugar until the latter dissolves. Combine with sifted flour, salt, cardamom, vegetable oil, baking powder.
Step 2
Grate the raw pumpkin on a medium grater. If there is a lot of juice, squeeze it out lightly. Stir the pulp into the dough.
Step 3
Pour the thick mixture into a greased pan and bake for 40 minutes. Check readiness with a toothpick: if it comes out dry, then it is ready.
Cream cheese frosting goes well with this recipe.
Vegan Delicious Pumpkin Pie Recipe
If you follow a vegan diet, you are probably already accustomed to plant-based fats and dairy products. This cake uses nut milk, almond milk, and coconut oil. But they can be replaced with any others that you prefer. The function of eggs is performed by starch; it makes the filling tender and thick.
The dessert is prepared quickly, especially if you freeze the pan with the cake in the freezer in advance. All that remains is to mix all the ingredients for the pumpkin soufflé, pour into the mold and bake. In an hour, dessert is ready.
Source -
You will need:
- 425 g pumpkin puree
- 3/4 tbsp. Sahara
- 1/4 tbsp. corn starch
- 1 tsp cinnamon
- 0.5 tsp ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 0.5 tsp vanilla extract
- 2 tbsp. nut milk (or other plant-based)
Dough:
- 1.5 tbsp. flour
- 1/4 tsp. salt
- 1/4 tsp. Sahara
- 0.5 tbsp. coconut oil (+1 tbsp if necessary)
- 1/4 tbsp. unsweetened almond milk (or other plant-based milk)
Mold with a diameter of 20-23 cm.
1. In a bowl, mix flour with salt and sugar. Add the butter and use your hands to combine with the flour mixture until crumbly.
2. Pour in milk, knead until a soft dough is obtained. If it is still crumbly, add another tablespoon of oil. Roll into a ball, wrap it in film and place in the refrigerator for 30 minutes.
3. Mix all the ingredients for the filling thoroughly with a whisk in a separate container; the mixture should turn out liquid and homogeneous. Turn on the oven to preheat at 180°.
4. Quickly roll out a thin layer of cold dough, cover the bottom and sides of the mold with it, cut off the excess with a knife.
5. Pour the pumpkin filling into it and bake for 60 minutes.
Then let the dessert cool, cut into portions, top with a scoop of whipped cream. You can sprinkle with cinnamon or cocoa.
American pumpkin pie with ginger and nutmeg
This is the easiest pumpkin pie recipe I've ever seen. Well, the taste is quite similar to the American original. The main thing is not to neglect the listed spices. And don’t be afraid to add them exactly in the specified quantity.
- Dough flour – 250 g
- butter or margarine – 125 g
- egg – 1 pc.
- a pinch of salt
Filling
- pumpkin puree – 400 g
- condensed milk – 1 can (380 g)
- egg – 2 pcs.
- salt – 0.5 tsp.
- cinnamon – 1 tsp.
- ground ginger – 0.5 tsp.
- nutmeg – 0.5 tsp.
Place butter or margarine in the freezer for at least 30 minutes. Grate the cooled butter on a coarse grater.
Add flour, salt to the butter and rub with a fork.
Add the egg
Mix well with a fork, and finally roll the dough into a ball with your hands. Cover it with cling film and put it in the refrigerator for 1 hour.
The pumpkin puree needed for the pie is very easy to prepare. Cut the pumpkin into large cubes and boil or bake. Drain off the unnecessary liquid and then puree in a blender. You should end up with a fairly thick puree.
Separate the egg yolks from the whites. Add yolks and condensed milk to the pumpkin puree and mix.
Add spices and salt and mix again.
Beat the egg whites with a pinch of salt into a soft foam and carefully fold them into the pumpkin filling.
Using your hands, level the dough in a baking dish (mine has removable sides, 26 cm in diameter). Be sure to form sides about 2-3 cm high.
Pour the filling onto the pie.
and send it to a preheated oven to bake in 2 stages: 15 minutes at a temperature of 220 degrees 45 minutes at a temperature of 170 degrees.
If during the baking process you notice that the top of the pie begins to burn, then cover the pan with foil and continue baking. The filling of the finished pie may still quiver, but as it cools it will harden completely.
Pie with apples and pumpkin
If you don’t want to bother with kneading the dough, you can use a simple recipe and make a pie.
Filling:
- 400 gr. peeled pumpkin;
- 400 gr. peeled apples;
- 0.5 teaspoon ground cinnamon.
Advice! To make this pie tasty, the fruits for the filling must be juicy.
The basis:
- 150 butter;
There is no need to prepare the dough for this baking; just mix all the listed base ingredients in a large bowl. Then divide this mixture into three parts (it is convenient to pour into three glasses).
Jellied pie with apples and pumpkin is a delicious pastry with a delicate porous crumb, a juicy fruit layer, a cinnamon aroma and a crispy thin crust.
The pie is prepared using biscuit dough made from eggs, sugar and flour. It is recommended to cut apples and pumpkin as thin as possible so that the fruits are baked and soft during the cooking process. The baked dessert must be cooled, then sprinkled with powdered sugar, poured with glaze, or simply enjoy the light crunch of the top of the pie. The recipe for preparing the dish is completely simple, and the result is excellent! Ingredients
- Wheat flour – 1 tbsp;
- Eggs – 3 pcs.;
- Granulated sugar - 1 tbsp.;
- Eggs – 3 pcs.;
- Baking powder – 1 tsp;
- Cinnamon – 3 tsp;
- Pumpkin – 200 g;
- Apples – 2 -3 pcs.
American pumpkin pie with seeds
American pumpkin pie is a sweet, open-faced pie made with chopped or shortcrust pastry. First, the base is baked, which is then filled with pumpkin and cream filling. The top of the pie is decorated with vanilla, cinnamon or pumpkin seeds. The baked goods turn out very tasty.
For the chopped dough:
- Flour – 230 g;
- Butter – 125 g;
- Sugar – 50 g;
- Egg – 1 pc.;
- Salt – 1 pinch.
For the pumpkin filling:
- Pumpkin – 400-500 g;
- Cream 10-15% fat or homemade fat milk – 0.5 l;
- White or brown sugar – 150-200 g;
- Vanillin – 2 pinches;
- Egg – 2 pcs.
To decorate the pie:
- Pumpkin seeds, almond petals - optional.
Sweet chopped dough is very convenient to prepare using a food processor (if you don’t have this device in your kitchen, you can use a sharp knife). Sift the flour into a food processor or deep bowl, add sugar, a pinch of salt and diced butter that you just took out of the freezer. Stir this mass or chop it with a knife until you obtain fine butter-flour crumbs.
Break the egg into the resulting flour crumbs for homogeneity, turn on the processor again for 1-2 minutes.
After this, you can easily form the dough into a solid ball. If, however, it suddenly does not hold together, and this may happen due to poor quality or insufficient quantity of flour or eggs, try pouring in 1 tbsp. spoon of ice water.
Immediately, before the butter has time to melt, roll out the chopped dough and put it in the base mold, making punctures all over the surface with a fork. Bake in an oven preheated to 180 degrees for 20-30 minutes. To ensure that the base bakes evenly, we recommend covering the dough with parchment paper and pouring peas or beans into the cavity for weight.
While the dough is baking, prepare the pumpkin filling for our American pie: to do this, cut the pumpkin pulp into cubes, pour in cream or homemade milk, add vanillin and sugar.
Then put on fire and simmer for 15 minutes until the pumpkin is soft.
After this, use a blender to prepare the puree. Try to achieve a uniform structure. Be sure to cool the pumpkin-cream puree! Don't forget about the dough; if the edges become golden, you need to remove it from the oven and leave it for a while before pouring the filling.
When the pumpkin puree has cooled, add two eggs, stirring the mixture vigorously with a mixer.
The filling is ready, the dough base has been cooled, now you can pour the pumpkin filling into it and let the pie bake for another 30 minutes, but the oven temperature must be reduced to 160 degrees.
Before treating your loved ones and relatives, the pie needs to be cooled (only when it is cold it can be beautifully cut into even portioned pieces), sprinkled with almond petals and pumpkin seeds on top. Enjoy your tea party with the most delicious pumpkin pie!
Pie with pumpkin and apples, prepared according to a simple recipe in the oven
There is nothing easier than making a biscuit. But it quickly becomes boring and you want to add some tasty ingredients to it: nuts, raisins, poppy seeds or candied fruits.
If you add grated carrots, you will get an amazing “carrot babka”. What's worse about pumpkin? Yes, it is much juicier than apples in charlotte, but still, if there is a little more flour, then we will be provided with an incredible pie.
We will need:
- Pumpkin – 300 gr.
- Flour – 250 gr.
- Granulated sugar – 150 gr.
- Butter – 100 gr.
- Egg – 2 pcs.
- Apple – 1 pc.
- Sunflower oil, honey - 1 tsp each.
- Baking powder for dough, ground cinnamon - 1 tsp each.
Preparation:
1. To prevent our red vegetable from adding a lot of water to the dough, it is best to chop it using a grater. In this case, the finished product will not turn out in the form of a lumpy flat cake, and will also be well baked and will not be raw inside.
After the grated vegetable has stood for a while and released its juice, it should be squeezed out. However, not completely, but only a little bit, otherwise we will deprive all our baked goods of moisture.
We do the same with an apple. It will tone the taste a little and add a fruity note. It is also worth flavoring with cinnamon and honey.
Add a third of the sugar and mix everything well. And in order to get a single composition, the resulting bright mixture should be sent to medium power in the microwave for just a minute.
This will allow the cinnamon to absorb the apple-pumpkin juice and reveal its aroma, and the granulated sugar to dissolve.
2. Butter should not be taken in one solid piece. It is better to melt it a little in a steam bath, or give it the opportunity to lie on the kitchen table and melt naturally in the warmth of the kitchen. Then add to it the sugar that we have left and then beat with a whisk or just a fork until a homogeneous mass is obtained.
While beating, add both cooked eggs one at a time. You will get the consistency of a thick cream.
3. Pour the white mixture into the orange mixture and mix well. Here it is necessary to achieve a state of mass in which all the ingredients are combined. Sift flour and baking powder in portions. It is better to do this directly into the bowl with the aromatic paste and stir immediately to see if the dough is thick enough.
It will be ready when it looks like a liquid preparation for semolina, but the spoon will hardly be able to turn the mass. Almost like homemade thick sour cream.
4. For baking, we will need an oven heated to 180 degrees. While it is heating up, do not forget to grease the prepared baking dish with oil. And you can pour the resulting dough into it.
The product should be baked for 45 minutes, but it is better to monitor the condition of the baked goods before this time. Everyone's oven has different features.
You can always check readiness with a toothpick. If, when pierced, it contains wet pieces, then the product should be left to bake for another 15 minutes.
5. Cool and serve with freshly brewed tea.
By the way, you can make persimmon pie in the same way. It will turn out no less tasty!
