Remember the fairy tale about Cinderella? Recently I was visiting relatives in the village and, after reading this magical story to my nephews, in the morning I saw a simply hilarious picture. The kids stood over a huge pumpkin and diligently waved a “magic wand” over it. They really wanted the orange giant to turn into a beautiful carriage.
Unfortunately, we are not blessed with the magic of transforming objects into the desired objects. But nothing stops us from “making magic” in the kitchen. After all, you can use vegetables not only to prepare stews and vegetable side dishes, but also to bake great pies.
Yes, not only fruits and berries can be used as a filling for sweet pastries. In addition to buns and cereals, with this vegetable you can enjoy excellent soufflés, pies, sorbets, jam and even homemade ice cream. But I wanted something that would be unusual and tasty at the same time.
An old culinary notebook with recipes that were once written out came to the rescue. And since the “orange beauty” had been cleaned enough, we immediately decided to try out several options for the wonderful baked goods.
Pie with pumpkin and apples - 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!
Pumpkin pie in a slow cooker
Cooking option with my assistant. Let me remind you that this is an indispensable thing in my kitchen! I can’t imagine how I lived without her.
Let's take:
- pumpkin – 0.5 kg,
- 1.5 cups flour (200 g each),
- granulated sugar – 150 g,
- 3 tbsp. l. sunflower oil,
- 2 eggs,
- 1 tsp. baking powder.
1. If you have fresh pumpkin, then clean it and grind it in a blender. If frozen, then defrost, squeeze and chop. Then you will have a puree.
2. If the vegetable is juicy, then before adding to the dough, the pumpkin will need to be squeezed out.
3. Take two bowls. In one mix the dry ingredients: sugar, flour and baking powder. In another container there is pumpkin, butter and eggs.
4. Combine the dry base with the liquid one and knead the dough. We try not to form lumps in it.
5. Grease the multicooker bowl with butter.
6. Place the dough and distribute it along the bottom so that the pie bakes evenly.
7. Turn on the “Baking” program. The display will automatically display the cooking time. It depends on the multicooker model, but on average it takes 50-60 minutes.
8. 10 minutes before readiness, the dessert can be turned over. So that the top side is also browned.
Delicious pumpkin pie with cottage cheese and ginger
Some people think that pumpkin pie must have the annoying taste of a fresh vegetable. However, this is not at all true. When finished, only the beautiful color remains, and the juicy pulp itself is imbued with a seductive palette of spices or other rich aromas.
Do you want soft, but at the same time dense, juicy, but slightly spicy dough? Then you should pay attention to the magnificent combination of cottage cheese with our red “beauty” and spices.
We will need:
- Flour – 350 gr.
- Pumpkin, cottage cheese, sugar - 200 g each.
- Sunflower oil – 150 gr.
- Raisins – 100 gr.
- Vanilla sugar – 15 gr.
- Egg – 2 pcs.
- Baking powder for dough – 2 tsp.
- Ginger, cinnamon - 1 tsp each.
- Ground nutmeg – ½ tsp.
Preparation:
1. The best choice is not fresh pumpkin, but boiled puree from it. It's very easy to do.
Pour water into the cut cubes so that it covers the bright pieces by the finger and cook until soft. Drain the broth and grind the prepared pulp using a blender or a regular masher until it becomes pureed.
Allow the puree to cool so that the other ingredients do not cook.
2. While the pieces were cooking, this time could be spent softening the sorted, peeled and washed raisins.
This can be done very quickly if you pour boiling water over the dry fruit and let it soak in moisture for a quarter of an hour. Then drain the liquid and discard the softened sweet grapes to dry in a colander or on a regular paper towel folded in two or three layers.
3. Combine the cooled orange puree with the curd mass. To do this, it is better to use a hand blender, or a good old whisk. Grind well until you get a homogeneous paste.
4. While whipping, gradually add butter, add eggs one at a time and add granulated sugar. Achieve such a consistency that the sugar is completely dissolved.
5. To obtain a fluffy, airy dough, be sure to sift the flour. It is better to sift it into a deep bowl. Sift baking powder and powdered sugar into it. All of these components may contain small lumps, so it is better to spend a little time sifting than to taste them in your mouth.
Also add the dried raisins to the flour, and mix the resulting loose mixture again. Thanks to this simple procedure, the dry fruit will be rolled in flour and this will not allow it to release its juice during baking.
6. The next step in making the sweet dough is to combine the liquid and dry mass. Everything is simple here - just pour the curd component into the flour mixture and combine everything by stirring. During this action, a thick, homogeneous mass should be obtained.
7. Place baking parchment in your favorite pan in which you will bake the product. Don’t forget to lubricate its walls and bottom with oil so that nothing sticks to them.
And now you can calmly lay out the dough, distributing it in an even mass over the entire area. Let stand for about 10 minutes so that the dough is distributed even better, and you can put it in a hot oven. We will use 180 degrees for baking. The baking time will be approximately one hour.
At the end of baking, check with a match or toothpick whether our baked goods are ready.
8. Remove the slightly cooled pastry from the baking paper by removing it from the pan and place it on a large flat dish. You can serve it plain, or you can sprinkle the top with powdered sugar. Or whip cream, prepare cream, and decorate the product with it.
The treat is delicious to eat both hot and cold.
Pumpkin pie with condensed milk
This recipe produces a pie with the most delicate airy filling, similar to a soufflé. A mold with a diameter of 23 cm was used.
We need:
For the test:
- 220 g flour
- 70 g sugar
- 125 g butter
- 1 egg
For filling:
- 380 g (1 can) condensed milk
- 500 g raw pumpkin
- 2 eggs
- pinch of nutmeg
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
Preparation:
1. Prepare pumpkin puree by baking the pumpkin for 40 minutes in foil in the oven at 200 degrees.
2. To obtain the filling, puree the pumpkin in a blender and strain through a sieve. Then mix it with condensed milk, add eggs, cinnamon, nutmeg, ginger, mix everything thoroughly. The result is an air mass.
3. Grind the sifted flour with butter into crumbs.
4. Beat eggs with sugar and combine them with flour. Knead the dough, gather it into a ball, wrap it in cling film and put it in the refrigerator for 1 hour.
5. Grease the mold with butter and sprinkle with flour.
6. Roll out the dough into a layer, put it in a mold, form the sides, trim off the excess dough.
Pour the filling into the mold and level it evenly.
From the trimmed dough, we form flagella and place them around the perimeter of the pie, on the edge.
7. Preheat the oven to 200 degrees and bake the cake at this temperature for 15 minutes. Then, reduce the temperature to 180 degrees and bake for another 40 minutes.
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.
Pumpkin pies made from yeast dough with spinach
Pies with pumpkin and spinach
Test components:
- Milk-2 tbsp.
- Sugar-0.5 teaspoon
- Salt-1 tsp
- Dry yeast - 1 pack
- Flour-2-3 tbsp.
- Yolk
Filling:
- Pumpkin pulp-600 g
- Spinach-300g
- Butter-55 g
- Hard cheese-100g
- Salt and pepper to taste
Preparation:
- Warm the milk to room temperature, add salt and sugar to it, mix everything thoroughly
- Then add 2 cups of flour to this mixture, stir and knead into a tight dough.
- If this amount of flour is not enough, add whatever is left
- Cover the dough with a waffle towel and place in a warm place for an hour.
- After it has doubled in size, knead it again and let it rise again.
- Grate the pumpkin and simmer in butter
- Wash the spinach, dry it and sauté it too with the addition of a small amount of butter.
- Mix spinach and pumpkin, add grated cheese, salt and pepper everything
- Divide the dough into small portions and carefully roll out into a layer 0.5 cm thick
- Place the filling in the center of the workpiece and form round pies
- Brush the pies with yolk and bake in the oven at 200 degrees
How to cook pumpkin manna with kefir in the oven
The only thing better than manna is pumpkin manna! Thanks to kefir, the cereal is absorbed very quickly, so such aromatic and tender pastries are easy to prepare and can be served immediately, even in the morning.
If, of course, he lasts until this time of day. We usually eat it right away. while it's still warm.
We will need:
- Semolina – 300 gr.
- Granulated sugar – 200 gr.
- Kefir – 200 ml.
- Pumpkin – 100 gr.
- Egg – 2 pcs.
- Vanilla sugar – 1 tsp.
- Soda – 1/3 tsp.
- Sunflower oil, powdered sugar - to taste.
Preparation:
1. In a deep bowl, combine eggs with kefir, granulated sugar and dry semolina. Using a whisk or mixer, thoroughly beat the resulting mixture to form a slightly thick dough.
To make sure it rises and is fluffy, be sure to add slaked soda while whipping. It is not necessary to use vinegar - you can simply pour a teaspoon of boiling water into it.
Slaked soda can easily be replaced with baking powder (1 tsp)
2. Since manna is a very delicate flour product, additional components in the form of large inclusions of pumpkin in it will not look very good. And in this case, it will release a lot of water, and in the end we may end up with an incomprehensible baked mess.
Therefore, the best option would be to grind it using a grater with the smallest holes.
3. Add the prepared orange “shavings” to the manna, mix both mixtures well into a single whole and let stand for about 20 minutes.
4. Traditionally, prepare the baking dish properly. Don’t forget to grease the walls and bottom with oil so that the manna does not stick to them during baking.
And you can distribute the dough in it by pouring it and leveling it over the entire surface. By this point we should already have a hot oven. The required temperature is 180 degrees, traditional in such cases.
It will take about half an hour to bake, or a little more if the oven is a little “slow” (mine is).
You can check the readiness of the dough with a match or toothpick.
5. Allow the pie to cool slightly, then remove from the baking pan. You can serve it just like that, or you can decorate it to your liking. The simplest thing is to sprinkle the top with powdered sugar - almost all mannas are decorated this way.
Or come up with a decoration to suit your taste. And you can serve it immediately, even warm. By the way, I like this even better than the cooled one.
The ideal addition would be sour cream or your favorite jam. Or simply serve manna with milk or hot tea. Who loves what more?
On kefir
With the addition of kefir, pumpkin pie with apples turns out very tender. To prepare, you need to mix a glass of kefir and semolina and let it sit for half an hour.
Add a glass of coarsely grated pumpkin (squeeze out the juice first), half a glass of grated apples, 100 grams of sugar, 2 eggs, 150 grams of flour and a spoonful of melted butter. Mix. The dough is ready.
All that remains is to pour it into a non-stick pan and sprinkle the future pie with seeds or caraway seeds. Bake for about half an hour in a preheated oven.
For additional flavor, it doesn’t hurt to add a pinch of cinnamon to the dough, and when serving, sprinkle the kefir pie with powdered sugar or sugar if it is not sweet enough.
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.
By the way, we have already prepared a similar version of American Christmas shortcake. And today there is a slightly different method of preparation, and also delicious.
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 autumn pie
Pumpkin delicacy with honey
Ingredients:
- Pumpkin -400 g
- Flour-90 g
- Eggs-7 pcs.
- Honey -80 g
- Walnut-150 g
- Raisins—50 g
- Baking powder - 10 g
- Spices (ginger, turmeric, vanillin)
- Olive oil-5 g
- Breadcrumbs-5 g
- Lemon-1 pc.
Preparation:
- Cut the pumpkin and lemon into small pieces and grind in a blender
- Cut the nuts into pieces with a large kitchen knife
- Beat the eggs until foamy, add honey, flour and mix everything thoroughly
- Add pumpkin and lemon to the resulting mass, and beat everything thoroughly with a mixer.
- First grease the round pan with butter and then generously sprinkle with breadcrumbs.
- Pour the fragrant mixture into it and bake at 170 degrees
A quick and delicious recipe for pumpkin pie in a slow cooker
Many people know very well that in a slow cooker they can bake the highest and most even biscuits. Pumpkin pie, with a subtle hint of aromatic cinnamon and vanilla, will be a great decoration for any dinner.
In addition, this preparation is also quite quick and not troublesome.
We will need:
- Pumpkin – 250 gr.
- Granulated sugar – 200 gr.
- Flour – 200 gr.
- Butter – 40 gr.
- Egg – 2 pcs.
- Baking powder for dough – 1 tsp.
- Cinnamon, vanillin - 0.5 tsp each.
Preparation:
1. Grind the orange “beauty” into small chips using a grater.
2. Break the eggs into a deep bowl, add sugar and beat with a mixer into a fluffy, stable foam. Add cinnamon and vanilla for flavor and aroma, and add baking powder for fluffiness and beat again.
3. Gently pour melted butter at room temperature in a thin stream. If you forgot to take it out in advance and heated it in the microwave, then cool it slightly, it is important not to boil the eggs.
Sift the flour into the resulting mixture and add the pumpkin mixture. Mix again, as a result we should get a fairly thick dough, like good thick pancakes.
4. Grease the multicooker bowl evenly with oil and place the viscous dough piece into it.
Bake for an hour and a half with the lid closed. After turning off the timer, do not open or remove it for another quarter of an hour so that the treat finally reaches the desired condition.
5. Sprinkle the finished product with powdered sugar and can be served for dessert with a scoop of ice cream on each serving piece.
I know many people who bake in a slow cooker and love it. Therefore, I think they will appreciate the recipe. It is simple and you can quickly prepare it.
Classic recipe for pumpkin pie in the oven
Let's start with the classics. Namely, with a simple version of a sweet pie. We will not add dairy products to it.
Let's take:
- 250 g granulated sugar,
- eggs – 3 pcs.,
- 0.3 kg pumpkin pulp,
- baking powder – 1 tsp,
- flour – 1.5 cups,
- vegetable oil – 7 tbsp. l.,
- a pinch of salt.
The dessert is prepared very quickly. You need to start by preparing all the ingredients.
1. Take three eggs and beat them into a deep bowl. Beat with a whisk until a whitish foam forms. Then, without stopping the mixer, add sugar in parts. We are trying to get all its crystals to dissolve. You also need to add a pinch of salt here.
2. Take flour and add baking powder or soda slaked with vinegar. Sift this mixture into the liquid ingredients.
3. All that remains is to add regular, odorless sunflower oil and knead the mass. It is more convenient for me to work with a mixer or a blender with a whisk.
Please note that the dough you get is dense, but not thick.
4. Now weigh the desired piece of pumpkin. We clean it from the peel and seeds. Take a grater, turn it to the small side and grate the entire piece.
5. Take the mold and oil the bottom. You can cover it with oiled parchment or a silicone mat. There is no need to grease the sides of the pan with oil, otherwise it will be difficult for the baked goods to rise.
6. Pour the dough inside and set the oven to preheat at 180 degrees. After 7 minutes, place our form into the interior of the oven and set the timer for 40 minutes. Periodically check the readiness of the dessert with a dry stick.
You can decorate it with any cream, glaze, powdered sugar or jam.
