Pumpkin pie

Name: Pumpkin pie
Ingredients: INGREDIENTS: 5 tablespoons sour cream a pinch of salt 3 tablespoons sugar vanilla essence 1 egg 2 tablespoons oil a pinch of baking powder flour as needed FILLING 500 g grated pumpkin 6 tablespoons su

Dessert - Pumpkin pie by Floriana D. - Recipia

I quickly made this pie from a pumpkin sent by my mother, every time I receive a fresh one. All you need to do is grate the pumpkin, sauté it a bit in a pan with sugar and cinnamon, and the dough comes together from a few basic ingredients. There are no complicated steps, and you don’t have to let anything rise. The layers come out tender, and the filling is just right, not overly sweet. They always disappear quickly from the pan. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 25-30 minutes Baking time: 40-50 minutes Servings: 1 standard tray (about 12 pieces, depending on how you cut it) Difficulty: easy Recipe type: homemade pie, quick pumpkin dessert Ingredients For the dough: - 5 tablespoons sour cream - a pinch of salt - 3 tablespoons sugar - vanilla extract (to taste, usually a few drops or a pinch) - 1 egg - 2 tablespoons oil - 1 packet baking powder (or about 10 g) - flour as needed (add gradually until you get a dough that can be rolled out) For the filling: - 500 g grated pumpkin - 6 tablespoons sugar - cinnamon (to taste) Instructions 1. Start with the filling. Put the grated pumpkin in a pan along with the 6 tablespoons of sugar and cinnamon. Stir over medium heat until the pumpkin softens and releases some juice. This takes about 10-15 minutes. Allow the mixture to cool completely before using it for the pie. 2. For the dough, in a large bowl, combine the sour cream, sugar, salt, vanilla extract, egg, and oil. Mix well with a wooden spoon or whisk until everything is smooth. 3. Add 2-3 tablespoons of flour mixed with baking powder, incorporating it into the liquid mixture. Continue to add flour gradually, mixing constantly, until the dough begins to come together and you can take it out of the bowl with your hands. When it no longer sticks too much, transfer it to a floured surface and knead gently, adding more flour if necessary, just enough to get an elastic dough that can be easily rolled out. The dough should not be tough. 4. Divide the dough into two fairly equal pieces. 5. Roll out the first piece into a sheet that fits the size of your tray. Place parchment paper in the tray, put the first sheet of dough, then spread the pumpkin filling evenly on top. 6. Roll out the second piece of dough to the same size and place it over the filling. Gently seal the edges of the two sheets and press with your fingers or a fork to prevent the filling from leaking during baking. Prick the top with a fork in several places to allow steam to escape and to prevent it from puffing up too much in the oven. 7. Place the tray in a preheated oven at 180°C (moderate heat). Bake for 40 to 50 minutes, until the top layer is golden and slightly browned. 8. Remove the pie from the oven and let it cool slightly before cutting. Dust with powdered sugar once it has cooled completely or just a little so that the sugar doesn’t melt. Why I make this recipe often This pie doesn’t require complicated ingredients, is ready in just over an hour, and uses grated pumpkin, which is easily found in the fall. It’s good the next day too, as the layers remain tender. It’s a recipe I can return to whenever I have pumpkin or a little leftover sour cream in the fridge. Tips and Variations Tips - Do not put hot pumpkin over the dough sheet. Let it cool so the dough doesn’t become wet and soft. - If the dough sticks to the rolling pin, sprinkle a bit more flour on the surface. - For an even edge, trim the excess dough after placing the second sheet. Substitutions - Sour cream can be replaced with Greek yogurt if you don’t have any. - Instead of white sugar, brown sugar works too, but the taste will be slightly different. - Vanilla extract can be omitted if you don’t like it. Variations - Chopped nuts can be added to the filling. - If you want, sprinkle a little ground ginger for a more intense flavor. - The same dough can also be used to make small rolls with filling, not just a tray pie. Serving Ideas - It can be eaten plain, with powdered sugar on top. - It also goes well with a spoonful of sour cream on top when cold. - For a more aromatic dessert, add a bit of cinnamon on top of the upper layer. Frequently Asked Questions 1. How much flour should I use exactly? There isn’t a fixed amount. Add gradually until the dough can be rolled out. Generally, about 350-400 g, but it depends on the sour cream and the size of the egg. 2. Can I use cooked or baked pumpkin instead of raw grated pumpkin? Yes, but the texture will be different, and you should drain any excess water well. 3. Can I freeze the pie after baking? The pie doesn’t freeze perfectly – the layers can become slightly wet. It’s better to keep it in the fridge and consume it within 2-3 days. 4. What should I do if the sheets tear while rolling? Gather them and knead again, then roll out the dough with more flour on the surface. It’s an easy dough to fix. 5. Can it be made without an egg? The egg helps bind the dough. Without it, the layers will be a bit crumbly, but the recipe will still work. Nutritional Values Values are estimated for one piece (out of 12): Calories: approximately 160 kcal Protein: 3 g Carbohydrates: 28 g Fat: 4 g The value varies depending on how much flour is used and the size of the egg or how much sugar you use. The pie is not very fatty, but it contains carbohydrates from flour and sugar. Storage and Reheating The pie should be stored covered in a cool place, ideally in the fridge. It keeps well for 2-3 days, and the layers do not harden or dry out. When serving, it can be slightly reheated in the oven, but it’s not necessary – it can also be eaten cold. I do not recommend freezing, as the layers become soft after thawing.

Pumpkin pie

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