For the recipe for making pies with photos, see below.
A very easy-to-prepare pie that can be baked for tea or for an afternoon snack with a glass of milk or kefir. If you have kids, they will surely love the taste of this flavorful pumpkin pie. You can take some pie with you to work or school to enjoy the taste of homemade baking during a break. The basis for the pumpkin pie was pumpkin puree and kefir. If you have a blender, kneading the dough and preparing the filling for the pie will not be difficult.
This pumpkin pie good both on its own and with various additives. For example, my nephews like to spread chocolate spread or jam on top of the pie. And I prefer to eat a pumpkin pie with fresh juicy fruit. By adding a couple of scoops of creamy or chocolate ice cream to a warm pie, you get a delicious, gourmet dessert. You can sprinkle the pumpkin pie with powdered sugar, grated chocolate, or drizzle with berry dip to taste.
Recipe for pie with pumpkin and kefir
To make our pumpkin pie you will need:
- 1 cup pumpkin puree;
- 1.5-2 cups flour;
- ½ tsp. cinnamon;
- 1 cup sugar (it is better to use brown);
- ½ cup kefir;
- ½ tsp. salt;
- ½ tsp. nutmeg (ground);
- 1\2 tsp. soda;
- 1 chicken egg;
- 2 tbsp. spoons of butter.
Pumpkin pie puree is very easy to make. To do this, raw pumpkin needs to be peeled, seeds and peeled, cut into large cubes. Then transfer the pumpkin pieces into a blender and puree. Ready! Now let's start preparing the pumpkin pie dough.
Sift flour into a deep bowl, mix with soda and salt, as well as cinnamon and nutmeg. There is no need to quench the soda, because we use kefir, which will quench the soda with its acids. Now is the time to add kefir, egg, sugar and mix the dough with a spoon or mixer. The dough should become homogeneous and approximately as thick as sour cream or a little thicker.
Place our pumpkin pie in the preheated oven. Before this, of course, you need to pour the dough into a baking dish. The mold should be greased or lined with baking paper. Bake the pie at 180 degrees for about half an hour. If the cake is not yet baked, leave in the oven for another 15 minutes (reduce temperature). You can easily check the readiness of the pie using a wooden skewer or toothpick.
So our fragrant pumpkin pie with kefir is ready. The brown sugar and pumpkin give the pie a nice orange-brown color. Added spices - nutmeg and cinnamon - give the baked goods a divine aroma. Baking soda allows the cake to rise and bake well. Enjoy the taste of homemade pumpkin pie!
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Both boiled or baked pulp and canned puree are suitable for the dough - grind it anyway. In addition to fresh melons, they take a frozen semi-finished product, pre-thaw it and drain the resulting liquid. Pumpkin pie with kefir does not need excess moisture.
From advice - fill spacious forms. A tall pumpkin pie made with kefir is difficult to dry inside. Too heavy and juicy. Find the right temperature, cover with parchment, as the crust will brown quickly.
Cooking time: 120 minutes / Number of servings: 10-12 / Shape 30x15 cm
Ingredients
- pumpkin 200 g
- kefir 200 ml
- flour 500-550 g
- honey 70 g
- baking powder 12 g
- eggs 2 pcs.
- vegetable oil 5 ml
- salt 2 g
- ground nutmeg to taste
- lemon, orange zest optional
Preparation
You need pumpkin pulp, ground to a puree consistency. Boil or bake a large piece of pumpkin in advance. I often boil it in boiling water, straight with the skin. First, I cut it, take out the seeds with the fibrous part, wash them and put them in boiling water. I boil it without spices for 20-25 minutes, depending on the variety and size of the slice. Then I rinse it under cold water and scrape off the pulp - this way there is less loss and more pulp can be separated from the hard shell. It's easy to scrape off even with a spoon. And if you act carefully without damaging the peel, the “container” can be used to serve cream soup, roast or pilaf.
The dough for this pie does not require hand kneading - not yeast, shortbread or puff pastry. The usual viscous-flowing consistency, as for charlotte, jellied pies and manna. Easily whipped with a hand whisk, mixer or some other kitchen appliance. So, I put the boiled pumpkin pulp into the bowl of the food processor, beat in the eggs and pour in the kefir - let it run for 1-2 minutes so that all the pieces of pumpkin fall apart and spread evenly throughout the fermented milk shake.
The following components are for taste and aroma. Throw in a pinch of sea salt (I like large crystals), honey or granulated sugar (the dosage can be increased if the pumpkin is fresh and watery). For spices I use ground nutmeg. Let me remind you that pumpkin dough, like baked/boiled pumpkin, is combined with cinnamon, thyme, rosemary, and other aromatic herbs. If you want, add lemon or orange zest (remove it into thin shavings, separating it from the bitter white layer) - a little freshness, notes of Christmas baking will not hurt. Load into a bowl/bowl, start or manually continue to beat vigorously.
Then add sunflower, corn or olive oil - your choice. If you can find a pumpkin one, even better. The main thing is a moderate smell without harshness, bitterness, or pungency. Separately, combine approximately 450 g of wheat flour and a portion of baking powder and add to the liquid mixture. Add the rest of the flour gradually. Here you need to vary. Juicy pumpkin puree will absorb more flour, and the weight/volume of eggs also affects it. Knead for a couple of minutes until all layers are moistened from bottom to top and all lumps dissolve.
This is what the dough for a pumpkin pie with kefir should be. Add more flour to the too liquid mixture and shake. The thickness is the same as pancake batter. It's easy to mix in additional flour at the very end, even by hand.
Bake in a round or, as in my recipe, rectangular pan with a side. Lubricate the inside with a thin layer of any fat (butter, vegetable oil), fill it with dough and place it in a pre-heated oven for an hour and a half at a temperature of 180 degrees. I had to bake for almost two hours. The pie is heavy, moist due to vegetable puree, you need to choose the right temperature. The crust dries quickly, but the crumb remains moist. Throw on the parchment - crumple it up, soak it in cold water, shake it off and cover the pie. Without any tightness. At first the dough will rise, the crust will swell, but will soon settle. Cool inside the mold, then remove.
Lightly “powder”, divide into cubes and serve the pumpkin pie with kefir to the table.
Pumpkin pie, the recipe for which is popular in the fall, diversifies the dessert menu. The orange fruit is not only baked or boiled with cereals, it makes delicious desserts and pastries. Pumpkin pie is healthy, nutritious and very satisfying. Try this simple delicacy.
Pumpkin pie: recipe, ingredients
Pumpkin baking is a delicious option for preparing a healthy fruit, even for those who don’t like it.
An affordable set of ingredients allows you to bake a simple pie every day. The dish includes:
- pumpkin puree - 250 g;
- kefir - 120 ml;
- flour - 350 g;
- egg - 1 pc.;
- granulated sugar - 200 g;
- soda, salt - 0.5 tsp each;
- butter - 30 g.
This pie recipe is basic. If desired, diversify it with your favorite auxiliary ingredients - ground cinnamon, vanilla sugar, nutmeg, crushed pumpkin seeds, raisins, nuts.
How to make pumpkin pie with kefir
This pumpkin pie recipe is quick and easy to prepare. There are no complicated processes here. Prepare the necessary ingredients, kitchen utensils and get started.
Pumpkin pie is prepared like this:
- Take a deep container and pour kefir into it.
- Add baking soda, stir and set aside for 8-10 minutes. Do not extinguish soda with vinegar: it reacts with the acidic kefir medium.
- Prepare pumpkin puree. To get 250 g of puree, you will need a piece of fresh pumpkin weighing 350 g. Peel the fruit, cut into small pieces and beat with a blender.
- Combine puree with kefir.
- Mix the egg with sugar and salt, beat with a mixer. You end up with a fluffy air mass. Combine it with kefir. At this stage, add your favorite additional ingredients to the dough, if desired.
- Sift the flour and add to the orange mixture. Mix everything well.
- Grease the pan in which you will bake the pie with butter. Pour the dough into the mold.
- Pre-set the oven temperature to 180°C and place the pie there for 35 minutes.
Sprinkle the finished baked goods with powdered sugar. If desired, instead of powder, brush it with cocoa, sour cream or serve with scoops of ice cream.
Now you know how to make a pie with kefir and pumpkin puree. Therefore, you can enjoy a healthy vitamin product in your favorite form of dessert baking.
Very simple and very tasty pumpkin pies made from quick doughInside the ruddy pies there is a bright, spicy pumpkin filling... A very simple recipe and very tasty fried pies for lovers of this healthy sunny vegetable. Universal pumpkin filling for pies made from any dough.
For filling:
pumpkin - 500-600g;
butter - 40g;
sugar - 2 tbsp. spoons;
lemon juice -2 tbsp. spoons.
for test:
flour - 2 -2.5 cups;
kefir or yogurt - 1 glass;
soda - 1 teaspoon;
salt - 0.5 teaspoon;
a pinch of salt;
vegetable oil for frying;
Grate 500 grams of peeled pumpkin on a coarse grater. Melt butter in a frying pan, add pumpkin and sugar. Simmer covered for 20 minutes. Then add lemon juice, stir and cook over low heat for 5-10 minutes. Cool the filling for the pies. You can grate a sour apple instead of lemon juice.
To knead the dough, pour 2 cups (volume 250 ml) of flour into a bowl, add soda and salt, mix. Add a glass of kefir or yogurt to the flour, knead the dough, gradually add more flour until the dough stops sticking to your hands. You will need about 0.5 more cups of flour. Cover the dough with a towel and leave to rest for 20 minutes.
Form small circles from the dough, knead and roll them into flat cakes. Place a tablespoon of pumpkin filling in the middle of the cake and carefully pinch the edges. Press the flatbread with the seam side down.
Heat odorless vegetable oil in a frying pan and place the pies, seam side down. Immediately pierce the pies with a knife or fork.
Immediately pierce the pies with a knife or fork. Fry over medium heat until golden brown, then turn over and fry the other side of the pies until golden brown.
The finished pies need to be allowed to cool. The pies are delicious both warm and cold.
This dough can be used to make pies with different fillings (potatoes, cottage cheese). And pumpkin filling can be used for fried yeast pies, and for yeast pies in the oven, and for pies made from curd dough.
