Pumpkin pie (and raisins)

Name: Pumpkin pie (and raisins) - Dora A.
Ingredients: pumpkin 1.5; 2 kg 250 ml water 3; 4 tablespoons oil sugar flour as needed ~600g 1 tablespoon vinegar salt oil for greasing the pan (raisins)

Dessert - Pumpkin pie (and raisins) by Dora A. - Recipia

I bought a large pumpkin from the market, Romanian, with thick skin and a deep orange color. When I cut it open, I immediately knew it would end up in a pie. I've made this recipe several times, and each time it disappears too quickly. The recipe is adapted from Nadea68 on Bucataras, with a few tweaks. I used about a quarter of the pumpkin and added some raisins for those who want a little variation. Quick Info Total time: about 1 hour 15 minutes Preparation time: 25-30 minutes (peeling, grating, dough) Baking time: 40-50 minutes Servings: 8-10, depending on how it’s cut Difficulty: easy to medium (the dough requires some attention) Recipe type: vegan dessert, snack, pumpkin season Ingredients 1.5 - 2 kg pumpkin (about a quarter of a large pumpkin) 250 ml water 3-4 tablespoons oil (for the dough) 600 g flour (approximately, enough for the dough) 1 tablespoon vinegar salt (a pinch) sugar (to taste, I add it by eye) oil for greasing the pan and on top of the rolls raisins (optional, a good handful) Preparation Method 1. Peel the pumpkin, cut it into slices, remove the seeds, and grate it using a large grater. This quantity takes some time, but it goes quickly if the pumpkin is fresh. Soak the raisins in a little water if you're using them to soften them up. 2. In a large bowl, mix the water, oil, vinegar, and salt. Gradually add the flour. Mix and then knead until you get an elastic dough, neither too soft nor too hard. You may need to add a pinch of flour or, conversely, hold back some flour if it becomes too stiff. Let it rest for 10 minutes covered while you prepare the filling. 3. The grated pumpkin needs to be well squeezed to remove excess juice; otherwise, the dough will become too soggy while baking. I place the pumpkin in a clean towel and squeeze it without drying it out completely. 4. Divide the dough into two equal parts. Work on a floured surface to prevent sticking. Roll out the first sheet as thin as you can. If it's not perfect, that's fine; the important thing is that it’s not thick. 5. Place half of the squeezed pumpkin on the surface of the sheet. Sprinkle sugar to taste (I don’t measure the sugar; I go by eye, but you can start with 3-4 tablespoons and then taste). If using raisins, sprinkle them on top as well. 6. Carefully roll the sheet, making sure it doesn’t tear. Repeat the same process with the second half of the dough and the remaining filling. 7. Grease the baking pan with oil. Place both rolls in the pan, either next to each other or separately, depending on the size of the pan. Brush the rolls with a little oil on top. 8. Place the pan in a preheated oven at 170-180°C. Bake for 40-50 minutes until the sheets turn golden brown. If you notice they are browning too quickly on the outside and not cooking properly, lower the temperature towards the end. 9. Remove the pan, let it cool slightly, then sprinkle with powdered sugar if desired. The pie is best cut after it cools a bit; otherwise, it crumbles. Why I Make This Recipe Often It's a pie made with simple ingredients, especially in the fall when pumpkins are everywhere. It keeps well at room temperature for a day or two and can be served as both a dessert and a snack. The dough is not fussy, and the filling easily adapts to how sweet you want it. Tips and Variations Tips Don’t skip the step of squeezing the pumpkin; otherwise, the sheet will get soggy and may tear while rolling or baking. If you’re not experienced with rolling dough, don’t stress too much about the thickness. It’s more important that it’s not too thick, but it doesn’t have to be paper-thin. If you’re not fasting, you can add a bit of melted butter to the dough for extra tenderness. Substitutions If you don’t want to use vinegar, you can substitute lemon juice, but don’t change the role of the ingredient – it helps with the dough's elasticity. Raisins can be omitted or replaced with chopped nuts if you want more texture. Type 650 flour works well, but you can also use regular all-purpose flour. Variations You can add cinnamon to the filling, but it’s not required; the basic recipe doesn’t call for it. If you want crispier sheets, you can drizzle a little extra oil on top towards the end of baking. You can also use the same sheets for other vegan fillings (apples, cabbage). Serving Ideas It can be cut into pieces and served with coffee or as a dessert after a meal. It can also be eaten cold, but I find it tastes better slightly warm, straight from the pan. Frequently Asked Questions 1. How much sugar should I put in the filling? The amount of sugar varies depending on how sweet the pumpkin is and how sweet you want the pie. I put about 3-4 tablespoons on each sheet, but it’s best to taste the pumpkin before rolling. 2. Can I use cooked pumpkin or just raw? In this recipe, I use raw pumpkin, grated and squeezed of juice. If you use cooked pumpkin, the final texture will be different, much softer, and the filling may spread when cutting. 3. Can I use store-bought pastry sheets? Yes, if you want to save time, you can use thin phyllo dough from the store. The filling and the rest of the steps remain the same. 4. Can I add powdered sugar only when serving? Yes, there’s no need for powdered sugar until after you take the pie out of the oven and it has cooled a bit. If you add it while it’s hot, it will melt immediately. 5. What should I do if the dough sticks while rolling? Sprinkle a little flour on the surface. If it still sticks, it means the dough is too soft; gradually add more flour. Nutritional Values Approximately, for one serving (out of 10 pieces): - 250-300 kcal - 55-60 g carbohydrates - 4-5 g protein - 4-6 g fat Values vary depending on how much sugar and oil you use. The pie is quite filling, based on flour and pumpkin, with plenty of fiber and very little fat, especially if you don’t overdo the oil for greasing. Storage and Reheating The pie keeps well at room temperature for up to two days. If you want to store it longer, place it in the fridge. Reheating is simple, just 5-10 minutes in the oven at 100-120°C. It can also be eaten cold, but the best texture is at room temperature or slightly warm. If it sits too long, it may become soggy in the middle, but the taste remains good.

Preparation

I used ~ 1/4 of a pumpkin. I sliced the pumpkin, peeled it, and grated it. For the dough: In a bowl, mix water, salt, oil, and vinegar. Add flour. It should result in a thick dough. Divide the dough in two. Roll out a thin sheet. Place the drained pumpkin, sugar, and roll it up. Do the same with the second sheet. Grease the baking tray with oil and place the rolled dough in it. Add oil on top as well. Bake in a preheated oven at 170-180°C for 40-50 minutes, until it turns golden brown. Then, it can be dusted with powdered sugar. After it cools slightly, cut into portions. I also added some raisins to the filling.

Pumpkin pie (and raisins)

Preparation

Tags

Categories