Pumpkin pie: recipe with video

The recipe for this delicious pie is considered a classic. Usually in the USA it is customary to do it on Halloween. Also, this delicate American pie is cooked and eaten with pleasure in Russia.

You will need for the test:

– a glass of flour; – 50 g of milk; – a pinch of salt; – ½ glass of vegetable oil.

Prepare the filling from:

– 1 kg of pumpkin; – 1/2 cup of condensed milk; – 2 eggs; – a packet of vanillin; – spices to taste (ginger, ground cloves, nutmeg, salt).

Wash and cut the pumpkin, remove the seeds from the core. Place in 150 ° C oven and bake until tender. Carefully and thoroughly separate the pulp, rub through a sieve. Add eggs, condensed milk and spices there, mix to get a homogeneous mass.

The filling is ready, you can start making the dough. Mix all the components necessary for it with a mixer until smooth, not too thick, but not liquid either.

Place it in a greased baking dish. Please note that it is imperative to raise the edges so that they are distributed along the sides of the mold. Now you can make the cake itself: fill the base with the filling and place it in an oven heated to 180 ° C. Bake for 30-40 minutes and then serve.

This dish is doubly useful: it contains both cottage cheese, which provides the body with so much protein, and pumpkin, which supplies carbohydrates, that is, energy. And there is no need to talk about the great taste of such a cake!

Take for the preparation of the dough:

– 2 cups flour; – 20 g butter; – one egg; – 3 tablespoons of sugar sand; – 100 g sour cream; – a pinch of salt; – a bag of baking powder.

For the filling you need:

– 500 g of pumpkin pulp; – 500 g of cottage cheese (preferably fine-grained); – 1/2 lemon; – 100 g of granulated sugar, – 2 tablespoons of water.

To fill:

– 2 egg whites; – 5 tablespoons of powdered sugar.

This pumpkin pie is best served by chilling in the refrigerator.

First of all, beat an egg with sand, add sour cream and mix everything. Grate pre-frozen butter (coarse), then add to the resulting mass. Season with salt, flour and baking powder. Knead the dough so that it easily falls off your hands. Place it in the freezer for 30 minutes.

In the meantime, warm the water, squeeze the lemon juice in there, add sand and put the pumpkin pulp, having previously cut it into cubes. Simmer everything over low heat to soften, cool.

Mix the cottage cheese with the remaining sand, rub with a blender or through a sieve. Mash separately the prepared pumpkin in mashed potatoes, then combine with cottage cheese.

Roll out the dough, place in a greased baking dish. Raise the edges above the bumpers. Place the base in an oven preheated to 180 ° C, after a couple of minutes, when it is slightly browned, take it out.

Now put the pumpkin-curd filling on the base and put the pie in the oven again. Bake for 30 minutes, while pouring.

It’s not difficult: you just need to beat the whites with powdered sugar.

Spread the resulting air mass over the hot cake. Now it should be put back in the oven for 40 minutes.

The creamy shade, which the protein mass will receive, will tell you about the readiness of the pumpkin pie.