Stuffing for sweet pumpkin pies. How to cook pumpkin pies: the best recipes. Sweet toppings for pumpkin pies

Pumpkin filling for pies is not particularly popular, because more often housewives choose more familiar products. And in vain! If you process the vegetable correctly, it will turn out, well, very tasty.

If you decide to cook pumpkin filling for the first time, then first use traditional recipe. When you like the classic taste, you can experiment with various additives.

Required Ingredients:

• about 400 grams of pumpkin;
• 2 - 3 tablespoons of sugar;
• cinnamon to your liking.

Cooking process:

1. We wash the pumpkin well, free it from the skin and grind it with a coarse grater.
2. We send the resulting mass into a bowl, sprinkle with only a part of the sugar and let stand for about 25 minutes so that the juice stands out.
3. Squeeze out the pulp and drain the liquid.
4. Add the remaining sugar and cinnamon to the pumpkin, if you decide to use it. That's all - the filling is ready.

With added meat

Another option for a tasty and denser filling is with meat and pumpkin.

This combination comes out very satisfying and juicy. Pies can be used as a full meal or snack.

Required Ingredients:

• one small onion;
• about 250 grams of pumpkin;
• 300 grams of minced meat.

Cooking process:

1. Place the selected minced meat in a container, knead it well, add the onion, which was previously cut into small cubes.
2. Free the pumpkin from the skin and chop, for example, with a grater. You can also finely chop it or pass it through a meat grinder.
3. We combine the pumpkin and minced meat, put the spices as you wish, knead well and use the mass for baking.

How to cook with apples

A very tasty filling is obtained by combining pumpkin with apples. Be sure to try this autumn vitamin cocktail!

Required Ingredients:

• half a lemon;
• about 500 grams of pumpkin;
• a glass of sugar or to your taste;
• a piece butter, about 50 grams;
• 3 - 4 small apples.

Cooking process:

1. Peel the apples, remove the core from them and cut into small cubes.
2. In the same way, chop the pumpkin, not forgetting to free it from the peel.
3. Remove the zest from the lemon, grate it on a fine grater, and squeeze the juice from the fruit itself and pour a small part of it over the apples so that they do not change color. Enough 1 - 2 teaspoons.
4. Melt the specified amount of butter to a liquid state and mix with sugar. Put it in the received sweet composition pumpkin and apples, put to stew over low heat and hold until the food is soft. Filler for baking is ready.

Delicious sweet pumpkin filling

The filling for sweet pies according to this recipe will be made with dried fruits. Raisins and dried apricots are ideal.

Required Ingredients:

• approximately 150 grams of sugar;
• about 350 grams of ripe pumpkin of sweet varieties;
• 50 grams of raisins and dried apricots.

Cooking process:

1. Peel the pumpkin from the skin, cut into small pieces and grind on a coarse grater.
2. Place in a skillet, turn the heat on low and start simmering.
3. When the pumpkin is almost ready, add dried apricots and sugar to it. Dried fruits will absorb the pumpkin juice, and sugar will make the filling sweeter.
4. Before filling the pies, add raisins to the mixture, which must be soaked for a short time in advance for softness.

Unusual turnip recipe

Required Ingredients:

• 500 grams of pumpkin and turnip;
• two tablespoons of butter and the same amount of sugar;
• one lemon.

Cooking process:

1. Rinse the turnip well, peel and cut into small cubes. Fill them with water and put to boil.
2. As soon as the water boils, drain it, mix the turnips with the indicated amount of oil and sugar so that everything is evenly distributed.
3. Pumpkin, too, free from the skin and cut into the same cubes as the turnip.
4. Mix vegetables together, send to the pan, add lemon zest to them.
5. Simmer over low heat until all ingredients are soft, and use the composition as directed.

For Ossetian pies

Required Ingredients:

• spices to your liking (required salt and black pepper);
• about 200 grams Ossetian cheese(can be replaced by Adyghe or Suluguni);
• 100 grams of butter.

Cooking process:

1. Butter for the filling, use only slightly frozen, so that it is more convenient to chop.
2. Rinse the pumpkin, remove the skin from it, grate the pulp on a coarse grater. Do the same with the selected type of cheese and butter.
3. Combine all three components together in a common container, add seasonings to them and mix very thoroughly.

Stuffing for lean pies with pumpkin

Even if you are fasting, you should not deny yourself delicious food. After all, you can make, for example, a simple lean filling for baking.

Required Ingredients:

• one bulb;
• any seasonings to your liking;
• about 600 grams of pumpkin.

Cooking process:

1. Rinse the pumpkin well with water, remove the skin from it. Please note that the fruit must be used ripe and for this recipe it is better not to have sweet varieties.
2. Cut the vegetable into small cubes or grate on a coarse grater.
3. Chop the onion into small pieces and put together with the pumpkin in a pan. Turn on a low level of heat, add just a little water, mix the contents of the dishes and simmer until the food becomes soft and the liquid released is completely evaporated.
4. When the mixture is almost ready, sprinkle it with salt and black ground pepper. You can also use other spices and herbs according to your preference. Fill the pastry with the finished stuffing.

Many other ingredients can be added to the filling for pumpkin pies. For example, cottage cheese, cabbage, carrots, candied fruits and fruits that go well with it, and even rice with potatoes. The most important thing is not to be afraid of experiments and try new tastes. If you try, then baking with pumpkin will definitely appeal to even those who did not like this vegetable at all before.

What kind of pies are there: sweet and savory, fried and baked, made from yeast dough or fresh. Their taste depends on the flour base and on the method of preparation, but the filling still plays the main role. Pies with pumpkin filler have a unique taste. This vegetable is universal: it goes well with vegetables, fruits, cereals, and meat. Pumpkin filling for pies can be meat and lean, sweet and savory. If the chef wants to make pastries filled with this vegetable, the choice before him is the widest. Almost everyone can find a pumpkin filling option that meets their requirements.

Cooking features

The technology for making pumpkin filling for pies can be different, but there are several general rules.

• For the filling, you can use any kind of pumpkin, as long as it is not spoiled, but the filling is the most juicy and tasty from pumpkin of nutmeg varieties.
• Before cooking, the pumpkin is peeled, the pulp and seeds are removed from it. Throwing away pumpkin seeds is not worth it - they are useful. It makes more sense to dry them.
• Peeled pumpkin pulp for making stuffing for pies from it is finely chopped or chopped on a grater with medium or large holes. But even in such a heavily crushed form, the pumpkin may not have time to bake. Therefore, before filling the pies with it, it is stewed with the addition of oil and a small amount of water. Oil can be used both butter and vegetable. Creamy gives the filling a more pleasant aftertaste and makes it a little thicker.
• If meat, cereals and other similar ingredients are added to the filling, they are also brought to readiness beforehand.
• If the filling turned out to be too liquid, it is thrown back on a sieve. You can also thicken it with starch. In a filling that is too thick, it does not hurt to add a little water or juice. The filler should not be too liquid, otherwise it will soak the dough.

Do not rush to use the filling immediately after preparation, let it cool down first and only then hide it in flat cakes from rolled out dough.

Pumpkin filling can be sweet or savory, and is equally good for fried and baked pies.

Easy pumpkin pie filling

• pumpkin pulp - 0.5 kg;
• butter - 50 g;
• sugar - 60–100 g;
• cinnamon (optional) - to taste;
• water - how much will it take (approximately 100 ml).

Cooking method:

• Wash the pumpkin, dry it with a kitchen towel, cut into several pieces. Scoop out the pulp and seeds with a spoon. Remove the peel with a vegetable peeler.
• Grind the pulp on a grater. You can use the side with wide or medium holes. The finer you grate the pumpkin, the more tender the filling will turn out.
• Melt the butter in a frying pan, put the pumpkin on it, pour in half a glass or a little less water.
• Cover the pan with a lid. Simmer the pumpkin in it, stirring occasionally, until it becomes soft. If there is not enough liquid, it can be added a little.
• Sprinkle the pumpkin with sugar and cinnamon, stir, simmer for another 5 minutes.
• If there is water left in the pan, drain the pumpkin pulp into a sieve and lightly crush it with a spoon to squeeze it out.

After these simple manipulations, the pumpkin filling will be completely ready for filling pies with it.

Pumpkin filling for meat pies

• pumpkin - 0.3 kg;
• minced meat (or from poultry meat) - 0.3 kg;
• onions - 150 g;
• salt, spices - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Wash the pumpkin, dry it, remove the peel and seeds. Cut into cubes and pass through a meat grinder. You can refuse to use a meat grinder by rubbing a vegetable on a grater with medium holes.
• Free the onion from the husk, chop it in the same way as the pumpkin.
• Heat the oil in a frying pan, put the minced meat in it. Roast it until it turns gray.
• Salt and pepper the minced meat, add onion and pumpkin puree to it.
• Simmer the food, stirring, over low heat until the mass thickens.

Cool the filling and use as directed. Pies stuffed with meat and pumpkin are much juicier than those made from minced meat alone.

Pumpkin and apple filling for pies

• pumpkin pulp - 0.5 kg;
• peeled apples - 0.5 kg;
• sugar - 0.2 kg;
• butter - 100 g;
• cinnamon - to taste;
• lemon - 0.5 pcs.

Cooking method:

• Peel the washed and dried apples, cut out the seed boxes from them.
• Grind the apple pulp on a coarse grater. Squeeze the juice from half a lemon on the chopped fruit, mix.
• Free the pumpkin from the peel and seeds, grate the pulp using the edge of the grater with medium holes.
• Combine chopped pumpkin with applesauce, stir.
• Melt the butter in a deep frying pan.
• Put the future stuffing for pies in the pan. Simmer it for 10 minutes over medium heat, without covering the pan with a lid.
• Sprinkle with sugar and cinnamon and stir. Reduce the heat slightly, cover the pan with a lid and simmer the pumpkin with apples for another 5 minutes.
• Transfer the filling to a bowl, draining excess liquid if necessary, and set aside.

With apple-pumpkin filling, the pies are really tasty, as such a filler has a balanced taste.

Pumpkin filling for pies with dried fruits

• pumpkin pulp - 0.35 kg;
• dried apricots - 50 g;
• raisins - 50 g;
• sugar - 100-150 g;
• water - 50 ml;
• butter - 30 g.

Cooking method:

• Grind pumpkin pulp on a grater.
• After melting the butter, put the chopped pumpkin into it, add a little water to it, simmer the pumpkin until soft.
• Without cooling, mix the pumpkin pulp with sugar, then let it cool.
• Pour boiling water over dried fruits. After 15 minutes, drain the water, dry the dried fruits with a napkin.
• Cut the dried apricots into strips, leave the raisins whole.
• Mix dried fruits with pumpkin.

Pumpkin filling with dried fruits is tasty and healthy.

Pumpkin is healthy and has a unique taste. But not all housewives know many ways to use it in cooking. Pumpkin filling for pies - one of better ways use this vegetable to prepare delicious dishes.

Step 1: prepare the butter.

First of all, we unpack the package with butter, cut it into small slices, move them to a saucepan and put on medium heat. After a few minutes, the fat will begin to melt, we arm ourselves with a wooden kitchen spoon and bring it to a liquid state, stirring constantly so as not to burn. As soon as the oil takes on a homogeneous consistency without lumps, mix it to the ajar window and let it cool slightly.

Step 2: prepare the dough.

We don’t waste a minute, put it in a deep bowl egg and add a pinch of salt to it. Beat these products with a whisk until fluffy for about 2-3 minutes. Then pour in whole pasteurized milk. room temperature and non-hot melted butter. Shake everything again until smooth and put it in a bowl baking soda table 9% vinegar. Beat again and begin to sift wheat flour into the resulting mass through a sieve with a fine sect.

We act gradually, pouring her glass after glass, while kneading the dough with a tablespoon. When this kitchen appliance stops helping, we continue this process on the countertop with our hands.

The result should be a soft, tender, elastic, slightly sticky dough, roll it into a ball, wrap it in plastic wrap and send it to 2 hours in the fridge.

Step 3: prepare the filling.

After a few hours, turn on and preheat the oven up to 180 degrees Celsius. Then we take a non-stick round baking dish and, using a baking brush, grease its bottom, as well as the inner sides of the sides with a thin layer of vegetable oil, which we immediately sprinkle with flour. After that, using a sharp kitchen knife, we peel pieces of fresh pumpkin with an approximate weight of 700 grams. We wash the vegetable under streams of cold running water, dry it with paper kitchen towels and chop on a medium or large grater in a deep clean bowl.

Then sprinkle with two or three tablespoons of granulated sugar, mix everything until smooth and set practically ready stuffing aside on 10–15 minutes or before use.

Step 4: form the pie.

Now we take the dough out of the refrigerator, remove the polyethylene from it, put it on a floured table, knead it with our hands, roll it up with sausage and divide it into 2 parts, one smaller and the other larger.

Helping ourselves with a rolling pin, we roll out a large part of the semi-finished flour product into a layer with an approximate thickness of 1.5 centimeters. We carefully move it to the bottom of the prepared form and level it around the entire perimeter of the container with clean hands, so that we get a side 3-3.5 centimeters high.

Sprinkle the flour base with granulated sugar, two more tablespoons will be enough, and spread the crushed pumpkin, well squeezed from the juice, in an even layer on it.

After that, we return to the second piece of dough, roll it out in the same way as the first one, carefully drag it onto the surface of the filling and pinch the edges of the two layers with our fingers so that there are no gaps. Then we often prick the surface of the formed cake with the teeth of a table fork and proceed to the next step.

Step 5: Bake the pumpkin pie.

We check the temperature of the oven and, if it is warmed up, put the still raw dessert there on the middle rack. Bake it for 30–35 minutes, for which flour product will reach full readiness and will be covered with a beautiful beige-brown crust. Then we put kitchen gloves on our hands, rearrange the form on a cutting board, previously placed on the kitchen table, and directly in it we cool the cake to room temperature.

When it has cooled, we pry the pastry with a kitchen spatula, transfer it to a large flat dish, sprinkle it with powdered sugar if desired, divide this yummy into portions and serve it to the table.

Step 6: Serve the pumpkin pie.

After cooking, pumpkin pie is cooled to room temperature and put on the table as a dessert along with your favorite drinks. Before serving, you can sprinkle it with powdered sugar, pour over syrup, melted chocolate, grease with sour cream, whipped cream, any cream, soak with honey or jam, in principle, the decor for such a wonderful dish depends only on your desire. Enjoy and have fun with simple yet delicious food!
Bon Appetit!

Optionally, you can add a bag of vanilla sugar to the dough;

To make the filling more fragrant, you need to sprinkle it with cinnamon or nutmeg. Also, very often ground nuts, finely chopped dried fruits and dried berries are put in it;

If you are worried that the cake will burn, then it is better to line the baking dish with baking paper and grease it with any fat;

Be sure to squeeze the pumpkin after infusion, otherwise the cake will be too liquid inside and the dough may not be baked.

When pies are being prepared in the kitchen, a stunning aroma fills the whole house - it smells of comfort and warmth. And it doesn’t matter what kind of dough and what filling is used in baking, pies are always delicious at home.
Usually pies are baked in the oven or fried in a pan. In this case, the dough can be of several types: yeast, puff, kefir or whey. But they put any filling in baking, from sweet berries to salted fish.
Today we offer to bake sweet pies with pumpkin in the oven from yeast dough. The recipe is remarkable in that it is prepared quickly and completely from simple products, but the pastries are soft, airy, weightless. These pies keep their value for a long time. taste qualities, do not stale.
The dry yeast used in the recipe can be replaced with pressed yeast, 50 grams is enough. Otherwise, it is better to strictly adhere to the recipe, regardless of which filling will be used - sweet or salty. In this recipe with step by step photos we will talk about how to cook sweet pies with pumpkin in the oven, we will also tell you how to cook pumpkin filling.
Some housewives, before forming pies, heat-treat the pumpkin - boil it or bake it. In fact, this step can be successfully skipped. Raw pumpkin pulp in the process of baking pies becomes absolutely soft, but at the same time useful substances much more is stored in it.

Taste Info Pumpkin Dishes / Patties

Ingredients for delicious pies:

• Dough:
• Milk - 1.5 tbsp.;
• Yeast - 11 g;
• Sugar - 100 g;
• Flour - 3.5 - 4 tbsp.;
• Eggs - 2 pcs.;
• Vegetable oil - 0.5 tbsp.;
• Salt - a pinch;
• Vanillin
• Filling:
• Pumpkin - 400 g;
• Sugar - 3 tablespoons;
• Syrup:
• Water - 3 tablespoons;
• Sugar - 2 tablespoons;

How to cook baked pumpkin pies in the oven:

First of all, prepare the brew. To do this, heat the milk to about 40 degrees and dissolve the yeast in it, stirring thoroughly. Next, add a tablespoon of sugar and two tablespoons of flour. Mix the dough again thoroughly, cover with a clean cloth and leave in a warm place for 25-30 minutes.


While the dough is coming up, grate the peeled pumpkin, add sugar and mix. You can optionally enrich the taste of the filling with cinnamon, vanilla or ground ginger.


As soon as you saw that the yeast in the milk came to life, and the dough itself was covered with a high foamy “cap”, you can carefully introduce eggs mixed with a pinch of salt into the dough.
Then add the remaining sugar, vanillin, three cups of flour, a few tablespoons of vegetable oil and start kneading the dough. First with a spoon, then with your hands. Add little by little the rest of the butter, as well as flour, if needed.


Finished yeast dough should be soft, tender, but in no case sticky to the hands.


Now roll it into a sausage and cut into small pieces of the same size.

Roll out the dough into cakes, put in the middle of each pumpkin filling and pinch each patty well so that the syrup formed during baking does not leak out.


Grease a baking sheet vegetable oil or line with a piece of parchment paper, then arrange the pies 2-3cm apart. Leave them for 15 minutes - let them grow a little. In the meantime, preheat the oven to 200 degrees.


Bake oven pies until golden brown (no more than 25 minutes). Ready delicious pastries remove from oven and brush immediately sugar syrup, which must be prepared in advance by mixing sugar with water and boiling for 1-2 minutes.

Stuffing for baked pumpkin pies

Pies are baked from pumpkin with both sweet and salty fillings. All the recipes below are based on 0.5 kg of pumpkin.

teaser network

sweet stuffing

• Raw pumpkin, chopped on a coarse grater with added sugar to taste. If there is a lot of liquid - recline in a colander.
• Pumpkin and apple filling. Sweet and sour apples and pumpkin chopped into small cubes, in equal proportions, stew in butter, add sugar, vanillin and cinnamon.
• Pies with pumpkin and carrots. Pumpkin and carrots, in a weight ratio of 3/1, chop, stew with the addition of sugar in butter in a saucepan until softened.
• Pumpkin stuffing with prunes. Add butter to the pumpkin chopped into small cubes, simmer in a saucepan until soft. Pitted prunes (20 pcs.) Pour boiling water over, finely chop, add cream and sugar, beat with a blender. This filling is also good in open pies.
• From pumpkin and millet. Pour a glass of washed millet with milk, add finely chopped pumpkin, sugar, a little salt, cook on a divider under the lid for 35 minutes.
• Pies with pumpkin and rice. Boil a glass of rice in salted water, add chopped pumpkin, raisins, sugar, mix everything thoroughly.
• Stuffing with pumpkin and cottage cheese. Grate the pumpkin, grind dried apricots (0.2 kg) in a blender, mix, add 1/2 cup sugar, combine cottage cheese (0.3 kg) with the resulting mass.

Not sweet filling

• Pies with pumpkin and onions. Combine fried onions (3 pcs.) With pumpkin, cut into small cubes, season with sour cream, salt, add spices, simmer until tender.
• Pumpkin filling with celery. Put chopped pumpkin in oil, add leaf celery, leek, garlic, simmer all together for 5–7 minutes. Grate hard cheese (0.2 kg), mix with the cooled vegetable mass.
• Filling of meat and potatoes with pumpkin. Grind raw pumpkin, potatoes (3 pcs.) And 1 onion in a meat grinder or blender, combine with minced meat(0.3 kg), add chopped herbs, salt, spices.
• Vegetable filling. Pumpkin, zucchini, carrots, in equal proportions, chop, season with sour cream and garlic, salt, simmer in a saucepan for 15 minutes.
• Chicken Stuffing with Pumpkin. boiled chicken fillet(200 g) finely chopped, fry with onions, add grated pumpkin, garlic, season with sour cream, simmer for 15 minutes.
• Meat filling with pumpkin. Minced meat (300 g) fry in butter with onions, add finely chopped pumpkin, salt, spices (ground fenugreek is very good) simmer for 15 minutes.

Filling preparation

Grate the peeled sweet pumpkin on a coarse grater, salt, let stand for a while, squeeze out the juice and add sugar to taste.

making a pie

Prepare yeast or unleavened dough. Cut the pie in a deep frying pan, evenly spread the filling layer. Decorate the surface of the pie with thin flagella of dough and bake in a medium-heated oven. Grease the hot cake with melted butter on top, transfer to a dish and cover with a napkin for 3-5 minutes.

Such a pie can be made closed if desired. In this case (especially if the pie is unleavened dough) the cake taken out of the oven, first lightly grease cold water and then melted butter.

Pie stuffed with pumpkin and prunes

stuffing products

* 1 kg. pumpkins
* 2 cups heavy cream
* 40 pcs. pitted prunes
* sugar to taste
* 100 g butter

Filling preparation

Peel the pumpkin, cut into pieces, put in a saucepan with oil and simmer over very low heat until the pumpkin becomes soft. Make sure that the pumpkin does not fry to the bottom of the pan and the oil does not darken. You can rub the slightly softened pumpkin through a metal sieve and continue to simmer. pour prunes with boiling water and hold for 15-20 minutes, maintaining the temperature of the filled liquid. Then rinse with cold water, free from seeds, finely chop and combine with the finished pumpkin. Add sugar and heavy cream to taste. Stir the mixture and chill well.

Cooking a pie or pies

Prepare a rich yeast or crumbly dough. Shape it into a pastry base for a pie or blanks for pies, fill with filling.

The inside of the dough base can first be lightly greased with whipped protein or sprinkled with ground breadcrumbs so that the filling is well baked. Lightly sprinkle the top of the pie (filling layer) with coarse sugar and decorate with a lattice of thin dough flagella.

Let the pie rise well, bake in a medium-heated oven and serve slightly cooled or cold, to taste.

If pies are prepared with such a filling, it should be cooked thicker and they will be tastier baked than fried.

Before baking, well-fitted products can be greased with a beaten egg. Finished products, after removing from the oven, to taste can be lightly greased with melted margarine or butter.

Pie stuffed with pumpkin jam and dried fruit

Filling preparation

Dried fruits (apples, pears, plums, apricots, quince - each individually or in a mixture to taste) are well steamed in a small amount of water until soft, cool and pass through a meat grinder with a frequent grate. In the resulting thick mass, add thick pumpkin jam (amount to taste) and mix well.

With such a filling, you can cook pies and pies from puff or crumbly dough, cutting them open or closed. Bake them in a well-heated oven and, hot, grease with melted butter. Serve homemade sour milk or fermented baked milk with pies or pies.

Pie stuffed with pumpkin and raisins

Filling preparation

Grate peeled and washed pumpkin pieces on a coarse grater, stew until half cooked in a small amount of milk, adding a little sugar and a piece of butter to taste. Milk should be completely evaporated during the stewing process. Cool the pumpkin, mix with rice boiled almost to readiness. Sort the raisins carefully, soak in hot tea infusion, let stand for 1-2 hours. Drain the liquid, dry the raisins, fry in a pan until golden brown. Cool the finished raisins and mix with the prepared filling. A similar filling can be prepared by taking slices of hard apples instead of raisins. Proportions of products to taste.

Use the filling for open or closed pies from sweet yeast dough or for pies. Pies with such a filling, after removing from the oven, grease with sour cream, put in a bowl and, covered with a lid, let stand for a while.

Pies or pies with this filling can be prepared during Lent by simmering the pumpkin in a small amount of water and without adding butter. In this case, the products prepared for baking can be lightly greased with warm sweet water or greased from custard flour.

Pie-roll stuffed with pumpkin and apples

stuffing products

* 300-400 g pumpkin
* 5-6 fresh medium sized apples
* 3 eggs
* 1-2 tbsp. cocoa spoons
* 1 glass walnuts
* 3/4 ​​cup sugar

Filling preparation

Peel the pumpkin and apples from the skin, chop or chop very finely. Separate the yolks raw eggs, add sugar and cocoa to them, grind thoroughly. Cut in small pieces walnuts. Combine all the products together, add the whites whipped into a strong foam and gently mix all the stuffing.

Cutting and baking a pie-roll

Use the filling for roll pies from yeast dough prepared according to one of the above recipes.

Ready dough roll out into a thin layer of the desired size, grease it with melted hot butter (or vegetable, if the cake is cooked in fasting) butter and apply a thin layer of filling on the entire surface. Then wrap the prepared layer of dough with the filling in a roll and pinch the ends so that the filling does not leak out. Transfer the roll to the prepared sheet and bake in a medium-heated oven until tender.

Do not remove the roll from the switched off oven for another 10-15 minutes, then transfer it to a flat oval dish and sprinkle with powdered sugar and ground cinnamon.

Pie-roll with pumpkin vanilla

stuffing products

* 0.5 kg. peeled pumpkin
* 40 g butter
* 70-80 g of margarine
* 125 g sugar
* zest of 1/4 lemon
* 0.5-0.7 l. milk
* 3 eggs
* 1/2 sachet of vanilla sugar
* powdered sugar to taste

Filling preparation

Heat up half the oil. Grate the peeled pumpkin on a coarse grater, add sugar to taste and 1 glass of milk with vanilla sugar dissolved in it. Put to simmer, gradually adding the remaining milk, leaving 1 cup of milk separately. Remove pumpkin from heat and cool. Beat the yolks, the rest of the sugar and butter, the lemon zest well, combine with the pumpkin, add the whites beaten separately with sugar. The filling should turn out to be of medium density (dilute too thick with milk).
Further preparation of the roll pie is similar to the previous recipe.

Pie-roll with pumpkin seeds

stuffing products

* 1 kg. pumpkins
* 3/4 ​​cup sugar
* 1 cup shelled pumpkin seeds

Seed preparation

Peel the seeds from pumpkin fibers, rinse well, arrange in one row on a cutting board or simply on paper and dry. Lightly toast the prepared seeds (over low heat) in a heavy-bottomed pan until browned, sprinkle with a little cold water and bring to a boil. Allow the seeds to cool, peel the nucleoli and crush them.

Filling preparation

Peel sweet ripe pumpkin, grate, add sugar, prepared pumpkin seed kernels and mix everything well.

Preparing a pie roll

Cut the yeast or other dough prepared to taste into a thin layer, lightly grease it with vegetable oil and apply an even layer of pumpkin filling with seeds. The design and baking of the roll is similar to the previous recipes.

Pie or pies stuffed with pumpkin and viburnum

Filling preparation

Pour viburnum berries with sugar for a day, then steam well in the oven so that the liquid in the berries is completely evaporated. Peel the pumpkin, grate and fry in oil over low heat to get a thick mass. Mix prepared pumpkin and viburnum together (you can pass it through a meat grinder), add sugar and a little citric acid to taste.

Prepare according to one of the proposed recipes yeast butter dough. carve open pie, apply an even layer of filling and decorate the surface of the pie with a grid of thin dough flagella. Lubricate them with whipped yolk, pour a little coarse sugar mixed with ground breadcrumbs into the “window” of the grid onto the filling. Bake the cake in a medium-heated oven and serve slightly cooled with tea. With this filling, you can cook small baked pies, smearing the surface of hot pies with thick homemade sour cream.

Pie stuffed with pumpkin and nuts

Filling preparation

Peel the pumpkin, finely chop, add crushed nuts, pepper and salt to taste. Grate the onion on a fine grater and mix with the prepared pumpkin. The proportions of the products are arbitrary.

Cooking and baking a pie

Prepare a simple or rich unleavened dough. Cut a round layer out of it, with a diameter 1.5-2 times larger than the diameter of the pan on which the cake will be baked. Put the filling in the middle of the layer, lift the edges of the dough layer to the middle and carefully pinch. Spread the filling under the dough evenly over the entire pie with your hands and roll the pie lightly with a rolling pin.

Carefully transfer the prepared pie to a greased frying pan, make a small hole in the middle of the surface, and make deep puncture patterns on the rest of the surface with a fork.

Bake the cake in a well-heated oven until cooked and, hot, generously grease with butter or margarine. Serve the cake slightly cooled down with pickled homemade milk, kaimak or sour cream.
With the same filling, you can also cut flat pies from unleavened dough.

Pie-basket with pumpkin and raisins

stuffing products

* 800 g pumpkins
* 100 g raisins steamed in hot tea
* 50 g sugar
* 4 tbsp. spoons of milk
* 1 tbsp. a spoonful of cognac
* 2 eggs
* zest of 1 lemon
* 1/2 teaspoon ground cinnamon

Filling preparation

Peel the pumpkin from the skin and seeds, cut into thin slices, put on a sheet and bake in the oven for an hour. Cool and rub the hot pumpkin through a sieve, add all the ingredients for the filling and the yolks. Gently fold the beaten egg whites into the filling.

making a pie

Prepare for the base of the pie shortbread dough according to one of the proposed recipes. Cool the finished dough and spread it evenly on the bottom and walls of the mold or deep frying pan.

Bake the base of the pie in the oven until half cooked, then carefully transfer the filling into it, decorate the surface with leaves or twigs made from the same dough and bake the pie in a medium-heated oven until done. Serve the cake warm, separately serve with powdered sugar. The cake is best baked in a split form.

Pie-basket with pumpkin "Fragrant"

stuffing products

* 1 kg. peeled pumpkin
* 100 g sugar
* 2 tbsp. spoons of cognac
* 2 eggs
* 4 tbsp. spoons of cream and milk
* pinch nutmeg
* 1/4 tsp ginger
* 1/2 teaspoon ground cinnamon
* grated zest of 1 lemon
* salt on the tip of a knife

Filling preparation

Cut the peeled pumpkin into slices, lay on a greased sheet, bake in the oven over low heat for an hour until completely softened. Rub the baked pumpkin through a sieve, mix the resulting puree with sugar, cognac, egg yolks, milk, cream and spices. Whisk the egg whites until stiff and carefully fold them into the prepared filling.
Cutting and baking a basket pie is similar to the previous recipe.

Basket pie stuffed with pumpkin and prunes

The pie is prepared similarly to the previous pies with fruit filling in prepared dough form, which is not pre-frozen.

stuffing products

* 1 kg. pumpkins
* 1-1.5 cups of 10% cream
* 50 prunes
* 50 g butter
* sugar to taste
* walnut kernels

Filling preparation

Cut a ripe orange pumpkin into pieces (grated or pass through a meat grinder), put in a saucepan with butter and simmer over low heat until softened into a puree. Stir constantly so that it does not burn and the oil does not darken. Add cream, sugar to taste to the finished pumpkin mass and cool everything. Steam the prunes well, remove the seeds from it and put a slice of walnut kernels into each berry.

Cutting and baking a pie

Put the pumpkin mass into the prepared dough base, pour into it stuffed with nuts prunes and bake the cake in a pre-heated oven. Pumpkin mass should be covered with a ruddy crispy crust. Serve the cake hot or cooled (to taste), sprinkling generously with powdered sugar.

Pie-basket with pumpkin and cinnamon

Filling preparation

Rub the pumpkin on a fine grater to get a full deep bowl of puree. Pour 3-4 tbsp. spoons of crushed crackers, 1/4 cup sugar, 1/4 spoon of ground cinnamon. Cool the resulting mass, drive in 5 yolks, add 1 tbsp. a spoonful of butter, stir well and very carefully introduce the foam of 5 whipped proteins.
Cut and bake the basket pie in the same way as the previous recipes.

Pie stuffed with raw pumpkin and onion

Lubricate the layer of yeast or puff pastry prepared for the pie with vegetable oil.

Filling preparation

Finely chop the green onion and onion and spread evenly over the dough. Peel the pumpkin, cut into very thin slices and arrange on top of the onion layer in 3-4 rows. Place another layer of onion on top of the pumpkin. Salt the filling, pepper and pour vegetable oil.

Cutting and baking a pie

Cover the filling with the top layer of dough, pinch the edges and with a fork deeply pierce the surface in several places. Bake the cake in a medium-heated oven until done.

Before baking, grease the surface of the puff pastry pie with egg yolks beaten with butter. If the cake is made from yeast dough, lightly moisten the surface of the hot cake with water and then, if desired, grease with butter or thick sour cream.

Pie stuffed with pumpkin and lamb fat

Filling preparation

Prepared pumpkin and onion, taken in arbitrary proportions, cut into small cubes, mix together, salt, season with black and hot red pepper. Finely chop the raw mutton fat, put in a pan, add the pumpkin-onion mass and simmer over low heat until the pumpkin is ready. The mass should turn out to be thick enough or add a little flour to it when stewing.

Use the filling for the preparation of closed pies from unleavened, puff or yeast dough. With such a filling, you can cook pies and serve them with broth or lamb soups.

Pie stuffed with stewed pumpkin and onions

Filling preparation

Cut the peeled and washed pumpkin into small cubes, chop the onion on a grater. The proportions of pumpkin and onion are arbitrary, but the more onions, the tastier the cake will be. Mix pumpkin and onion, salt and pepper to taste. Add a few tablespoons of non-acidic sour cream and simmer over low heat until the pumpkin is ready, so that the mass is thick enough.

Use filling for lean pies from yeast or unleavened dough. Pies can be cut closed or half open.