Never be afraid to do what you don’t know how to do. Remember, the ark was built by amateurs. The professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin. Seize the moment. Think of all those Titanic women who gave up dessert. - Erma Bombek My weaknesses are food and men. In that order. - Dolly Parton If you went to the store to buy bread, the odds of you coming out with only a loaf of bread are one in three billion. - Erma Bombek All we need is love, but a little chocolate here and there won't hurt either. - Charles Schultz Don't put off until dinner what you can eat at lunch. - A.S. I am afraid from "Hennessy" heartburn or allergy to caviar that in a large apartment on Rublevka I will get lost at night and die. - KVN-ovskaya song Everything that I like in life is either immoral, or it makes me look fat. - François de La Rochefoucauld I use wine when preparing food. Sometimes I even add it to my meals. - V.S. Fields. How can you govern a country in which there are 246 varieties of cheese? "- Charles de Gaulle What disgusting, how disgusting is this jellied fish of yours! - Hippolyte in the film" Irony of Fate "I simply cannot eat caviar, but I have to force myself. - The heroine Audrey Thoth in the movie "Fatal Beauty" When I get into big trouble, I deny myself everything except food and drink. Oscar Wilde How does a husband differ from a boyfriend? Thirty pounds! - Cindy Garner Camembert ... this is another friend of man in a difficult moment. - Georges Clemenceau You Are you out of your mind? A dear friend arrives from afar for a minute - and you have no cake! - Carlson, who lives on the roof. There is a bakery on our street called "Bonjour, croissant!" So he wants to go to Paris and open a bakery " Hello, toast! "- Fran Lebowitz. And I'll open a bakery in Washington," Damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen Robot will never replace a human! - Cannibal If you want to know me, eat with me. - James Joyce Uh-uh, dear! What is a mawlaw peacock? If you don't see - we are eating ... - Genie from Mf "The Adventures of Munchausen" If the country does not have at least fifty varieties of cheese and good wine, then the country has reached its knot. Salvador Dali Chewing food thoroughly helps society. - Ilya Ilf and Evgeny Petrov, “12 chairs” Nothing paints a table like a firecracker in Olivier! - Folk wisdom. If guests unexpectedly come to you, and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey ... I just don't understand what the secret is ... If there is honey ... then it is not there right away! - Winnie the Pooh I will be photographed today for the Skillful Culinary Magazine. I urgently need to wash and buy new insoles! - Miss Bok I haven't eaten lobsters in three days. - A snubbed official (KVN joke) Hunger is not an aunt - he will not run away into the forest. - Popular Wisdom Nothing improves the taste of homemade dishes like studying prices in a restaurant. - Folk wisdom

Pies were invented by the ancient Egyptians, improved by the ancient Greeks, and were especially widespread in Russia. But pumpkin pie is a truly American invention. Since ancient times, Americans have attached great importance to the cultivation of pumpkin and the manufacture of various dishes from it. People have studied and use the unique properties of pumpkin for many centuries. This "sun berry" is useful for both children and adults. Pumpkin contains a unique complex of vitamins and minerals that are perfectly absorbed by our body.

So, let's prepare pumpkin pie. The recipe for a traditional dish involves baking a pie. This is the so-called American Pumpkin Pie. However, you can try making pumpkin pie in a slow cooker. This is not for everybody. You get the same simple pumpkin pie without any frills. It is also called pumpkin pie. The recipe for such a dessert has been worked out thoroughly, so this is the classic pumpkin pie. This pumpkin pie is prepared in the oven. However, culinary experts around the world continue to look for opportunities to diversify this dish. Introduced: pumpkin-curd pie, carrot-pumpkin pie, pumpkin pie with apples, pumpkin-apple pie, pumpkin pie with semolina, pumpkin pie with kefir, pumpkin pie with cinnamon, pumpkin pie with oranges, pumpkin pie with nuts, oat-pumpkin pie, pumpkin pie with lemon and others. According to the method of making the dough, there are: diet pumpkin pie, pumpkin pie sweet, pumpkin puff pie, pumpkin pie without eggs, short pumpkin pie, pumpkin-chocolate pie, pumpkin-yeast pie, lean pumpkin pie.

Pumpkin pie is so popular that it is even included in the famous Minecraft game. But it is still better to cook a real pie and experience its taste in reality. You can study the recipe for a delicious pumpkin pie on our website. A delicious and quick pumpkin pie is a reality, even an inexperienced housewife can cook it. After reading our recipes, even she will not have any questions: how to make pumpkin pie, how to bake pumpkin pie. A simple recipe will enrich her collection of culinary achievements.

Pumpkin pie is famous even in literature. The writer JK Rowling in the famous "Potteriad" endowed her protagonist with a special love for pumpkin and pumpkin pie, after which this particular recipe was named "Harry Potter pumpkin pie".

Many housewives use photos from culinary sites when preparing pumpkin pie. It's comfortable. Therefore, having made your successful pumpkin pie, send us a photo and describe how to make a pumpkin pie according to your recipe.

When used correctly, pumpkin has a healing effect on a person, therefore it should take an honorable place in the diet of every family! If you've decided to make pumpkin pie, you might be interested in our tips:

For pumpkin pie, it is advisable to choose a small pumpkin with a dense sweet pulp.

Before cooking, it is advisable to bake the pumpkin until tender, cutting the pulp into pieces and placing it in a heat-resistant dish (or just on a baking sheet). You can bake a canned pumpkin pie.

Pumpkin pie dough is usually made from shortbread, flour, butter and water with added salt. For the filling, mix pre-baked and puréed pumpkin pulp, eggs, milk or cream.

Add cinnamon, ginger, cloves, and nutmeg to the pumpkin pie for extra flavor.

Chilled pumpkin pie is usually served with whipped cream.

North American Indian tribes actively cultivated an orange vegetable, fried, boiled. Arriving settlers began to bring it as a gift, but the Europeans did not like the novelty. They ignored the pumpkin until the first harsh winter, when half of the colonialists died of scurvy and hypothermia. It was necessary to survive, and the nutritious, vitamin-rich pumpkin became a salvation. The Indians taught white people dozens of cooking methods.

The progenitor of pumpkin pie was baked at the Plymouth Plantation (1620-1692), the first permanent settlement in New England. Milk was poured into the hollowed-out shell, honey with spices was added and sent to the burning coals.

Recipe pie with a base of dough first appeared in the book of the famous French chef Pierre la Varennes, published in 1651. She was almost a century and a half ahead of the first book on American cuisine by Amelia Simmons. In 1796, American housewives were conquered by her pumpkin puddings. Although the crust was used the old-fashioned way for the base, it is they who are close in recipe to the modern filling.

At home, dessert has become so common in everyday life that you can buy a ready-made set of spices for it in any supermarket.

The pumpkin boom took place in the 1930s, when canned meat company Libby's launched a line of canned pumpkin. Busy women no longer had to waste time choosing a vegetable, cleaning it, boiling it, wiping it. From that moment on, the pie ceased to be a purely festive dish and took a place on the menu for every day.

Main ingredients

American Pumpkin Pie has a thin crunchy shortbread base and a thick layer of spicy pumpkin cream filling. The composition will invariably include:

• dough: wheat flour, butter, yolk or a whole egg;
• filling: pumpkin puree, eggs, cream, spice mix, sugar.

Concentrated milk is often added instead of cream. It is cheaper and tastes just as delicate.

Use a mixer or blender to puree

For decoration, use nuts (usually walnuts and pecans), maple syrup, powdered sugar.

How to choose a pumpkin? Take a medium-sized vegetable with a dense, but not "stone" peel, without cracks, dents, soft spots. The tail should be dry and dark. Brownish-pinkish spots on the surface indicate that the pumpkin is likely to taste bitter and spoil quickly.

Now let's step by step let's figure it out how to cook famous dessert.

American Pumpkin Pie Recipes

There are cake recipes in America, as we have borscht. Every self-respecting housewife has her own, of course, a classic one. Experimental versions are countless. To your attention there are 4 simple options.

American pumpkin pie (classic recipe)

The ingredients are based on a mold with a diameter of 20-22 cm.

For the test:

• 2 cups flat flour (approximately 300-320 grams);
• 130 grams of cold butter;
• 1 egg yolk;
• a pinch of salt;
• ice water according to the situation.

For filling:

• 1 kilogram of pumpkin;
• 3 eggs;
• 3-5 tablespoons of sugar (depending on the sweetness of the pumpkin);
• 200 milliliters of heavy cream (from 30%);
• a mixture of spices (a teaspoon each of ground cloves, cinnamon, nutmeg and ginger).

Step 1

First of all, turn on the oven at 200 degrees, let it warm up. Take a dough. Sift flour and salt on a table or a wide board, cut the butter into cubes, mix with flour. Now chop the butter and flour into crumbs with a knife or two at once. If you have a food processor, the process can be trusted. Add the yolk to the grainy mass, start kneading, add ice water if necessary, literally by a teaspoon. The dough should gather in a plastic ball. Wrap it in foil, put it in the refrigerator for half an hour.

Step 2

Cut the peeled, seed-free pumpkin into 3-cm pieces, put in a saucepan, pour so that the water barely covers them. Cook for 20-25 minutes until tender. Drain off excess liquid, mash the pieces, by hand or in a blender.

As much as you want to save time and replace homemade puree with ready-made baby potatoes, don't do it. You will lose 80% of the taste. Trust me, your efforts will be rewarded.

Step 3

While the pumpkin is cooling, remove the dough from the refrigerator, roll it out, distribute it evenly over the bottom and sides of the mold. Stick the dough with a fork in several places, send it to bake for 15 minutes. If you are afraid that the bottom of the cake will go in waves, first cover it with parchment, sprinkle dried peas or beans on top. After baking, reduce the oven temperature to 180 ° C.

Step 4

Mix eggs, cream, sugar with spices into the cooled pumpkin mass. Pour the filling onto the baked base. Bake the cake for 40-45 minutes.

If you can't buy heavy cream, use 15-20 percent, but then add one and a half tablespoons of cornstarch to the filling, which thickens it.

Serve when it cools down to room temperature.

With condensed milk

Lovers of sweeter options will appreciate it.

For the test Add 1 teaspoon of vanilla sugar to the ingredients from the classic recipe.

For filling:

• pumpkin puree - 450 g;
• can of condensed milk - 380 g;
• eggs - 2 pcs;
• ground cinnamon and nutmeg - ½ tsp each;
• coarse sea salt - ¼ tsp

Step 1 and 2

Repeat everything in the same way as in the classic recipe.

Step 3

Make the filling by combining cooled puree, condensed milk, eggs, spices and salt. Roll out the dough that has rested in the refrigerator and distribute it in the form, pour the mass onto the dough. Bake 15 minutes at 200 ° C, then reduce to 170 ° C and bake for another 40 minutes.

A fragrant idea. If you have a little of the spice mixture left, add it to the ground coffee before placing it in the coffee maker's filter. A spicy coffee drink is the best winter remedy.

Poll: Have you ever made pumpkin pie?

Simple recipe

An excellent option for those who have little time, and for those who still cannot make shortbread dough themselves.

You will need:

• 350 g pumpkin
• 1,5 st flour (glass 250 ml);
• 3 eggs
• 1 tbsp sugar (glass 200 ml);
• ¼ st of vegetable oil;
• ½ tsp. ground cardamom;
• ¼ h. L. salt;
• 1 tsp baking powder;
• butter for lubrication.

Step 1

Turn on the oven to preheat to 180 ° C. Beat eggs with sugar until the latter is dissolved. Combine with sifted flour, salt, cardamom, vegetable oil, baking powder.

Step 2

Grate raw pumpkin on a medium grater. If there is a lot of juice, squeeze lightly. Stir the pulp into the dough.

Step 3

Pour the thick mixture into a greased pan and bake for 40 minutes. Check readiness with a toothpick: if it comes out of the cake dry, then it is ready.

Cinnamon

If the large amount of spice in a traditional pie is not for you, try a variation with a single, bright spice.

For the test add 1 teaspoon of ground cinnamon to the ingredients from the classic recipe, a couple of pieces of powdered pecans (can be replaced with almonds).

For filling:

• 800 g pumpkin puree;
• 100 g sour cream (at least 20% fat);
• 100 g sugar;
• 3 eggs;
• 1 tsp corn starch;
• 1.5 tsp. ground cinnamon.

Step 1

Preheat oven to 190 ° C. Make the dough using the technology from the classic recipe. Roll it out immediately, put it in the mold and put it in the mold for 30 minutes in the refrigerator.

Step 2

Add sugar, sour cream, eggs, cinnamon, starch to the pumpkin puree prepared according to the classical technology. Stir until smooth and smooth.

Step 3

Place the base for the cake with a fork in several places, put it in the oven for 10 minutes, remove it, pour the filling on top, bake for another 35 minutes, reducing the temperature to 170 ° C.

Chill the cake completely before serving.

Video recipe

Bonus

If you managed to get hold of squash pumpkin, then keep the filling option by Jamie Oliver:

1. Wash the pumpkin, cut into four parts, remove the seeds.
2. Mix in 1/4 teaspoon each ground nutmeg, ginger and cinnamon.
3. Place the pumpkin quarters on a high-sided baking sheet, sprinkle with the spicy mixture, drizzle with 4 tablespoons of maple syrup. Cover the baking sheet with a double layer of foil, send it to the oven preheated to 200 degrees for 45 minutes.
4. When the pumpkin has cooled, scrape out the pulp and puree in a blender. Transfer to a bowl, add a couple tablespoons of sugar, three eggs and 200 ml cream.

American Pumpkin Pie deserves to be on your table. The filler works well with different spices, which means there is room for experimentation. Be sure to delight your loved ones with this delicious dessert.

If your recipe requires pumpkin puree, simply boil or bake the pumpkin until soft, cool completely, and purée.

This cake is a traditional Thanksgiving treat in the United States and. In America, it has been baked since the time of the first settlers, who actively cultivated pumpkin and added it to almost all dishes. A version with a sandy, crumbly base and a delicate aromatic creamy pumpkin filling is considered a classic.

Ingredients

For the test:

• 250 g flour + for rolling;
• 1 teaspoon salt
• 170 g butter;
• 6-7 tablespoons of water.

For filling:

• 220 g sugar;
• 1 tablespoon ground cinnamon
• ½ teaspoon of ground cloves;
• ¾ teaspoon of salt;
• 3 eggs;
• 420 g pumpkin puree;
• 260 ml of condensed milk without sugar (also called concentrated milk; if you can't find it, try replacing it with medium-fat cream or cream and baked milk (for flavor) in equal proportions).

Preparation

Combine flour, cinnamon and salt. Add cubes of cold butter and crush into crumbs. Pour in cold water and knead the dough. Collect it in a ball, flatten it, wrap it in plastic wrap and refrigerate while you prepare the filling.

Combine sugar, cinnamon, cloves, nutmeg and salt. Whisk the eggs lightly. Add sugar mixture and pumpkin to them and mix thoroughly. Pour in milk and stir again.

Sprinkle flour on a table and roll out the chilled dough on it. Transfer it to the shape, smooth the edges and use your fingers to pattern on them.

Pour the filling over the dough. Place in an oven preheated to 220 ° C for 15 minutes. Then lower the temperature to 180 ° C and cook for another 40 minutes. Cool the pie completely before slicing. You can put it in the refrigerator for a few hours.

2. Jamie Oliver Chocolate Pumpkin Pie

A three-layer cake in which chocolate serves as a delicious addition to the crispy crust and delicate filling.

Ingredients

For the test:

• 175 g flour;
• 50 g cocoa powder;
• 2 tablespoons of powdered sugar;
• ½ teaspoon of salt;
• 115 g butter;
• 60 ml of water;
• 1 egg yolk;
• 100 g dark (no more than 62% cocoa).

For filling:

• 1 orange;
• 4 eggs;
• 425 g pumpkin puree;
• 300 g sour cream;
• 100 g cane sugar;
• 1 star of carnation;
• 2 tablespoons flour;
• ½ teaspoon ground ginger;
• ¼ teaspoon grated nutmeg.

Preparation

Sift flour and cocoa powder and mix with icing sugar and salt. Add chilled, diced butter and knead the dough. When loose lumps start to form, pour in cold water and egg yolk and continue stirring. You should have a smooth, tough dough. Wrap it in plastic wrap and refrigerate.

After 30 minutes, roll out the dough into a thin layer and place in a round shape with a diameter of 20–25 cm. Make sides, pierce the bottom with a fork and refrigerate for another half hour. After that, cover the cake with baking paper and put it in an oven preheated to 200 ° C for 20 minutes. Then remove the paper and keep the mold in the oven for another 5 minutes.

When the cake has cooled, pour chocolate melted in a water bath over it. Let the glaze harden.

Prepare the filling at this time. Grate the orange zest (no pulp is needed), beat 2 yolks into a foam, use the remaining 2 eggs whole. Combine these and all other filling ingredients in a deep bowl and beat thoroughly.

Pour the resulting mixture onto the cake and bake the cake for another 40-50 minutes at 180 ° C. Let the dessert cool completely and refrigerate overnight. This is necessary so that the filling does not spread when cutting.

Jamie Oliver caramelizes the surface of the pie: sprinkles with sugar and melts it with a special burner. But you can skip this step and just decorate with powdered sugar or grated chocolate.

3. Pumpkin pie with curd and butter cream

The perfect combination of moist, juicy pie and the most delicate cream.

Ingredients

For the test:

• 4 eggs;
• 300 g sugar;
• 250 ml of vegetable oil;
• 400 g pumpkin puree;
• 300-320 g flour;
• 2 teaspoons baking powder
• ½ teaspoon of baking soda;
• ½ teaspoon of salt.

For the cream:

• 200 g fat-free;
• 5-6 tablespoons of powdered sugar;
• 200 ml of cream (not less than 33% fat).

Preparation

Beat eggs, sugar, butter and pumpkin puree with a mixer. Combine flour, baking powder, baking soda and salt. Pour the flour mass into the egg and bring to a homogeneous consistency.

Pour the dough into a baking dish. Place in an oven preheated to 180 ° C for 35-40 minutes. The cake should take on a golden hue. Cool the baked goods.

For the cream, rub the cottage cheese with powdered sugar, sprinkling in parts. Pour in the cream and beat thoroughly with a mixer. The cream should be very delicate. Cover the cake with it.

4. Pumpkin pie on cream cheese with sugar-cinnamon layer and milk glaze

This pie has a delicate, airy dough and an unusual filling - a layer of sweet aromatic crumbs.

Ingredients

For the test:

• 220 g;
• 115 g butter + for lubrication;
• 150 g brown sugar;
• 100 g white sugar;
• 2 eggs;
• 200 g pumpkin puree;
• 280-300 g flour;
• 2 teaspoons baking powder
• 1 teaspoon of baking soda;
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg;
• ½ teaspoon ground ginger;
• ½ teaspoon of salt;
• ¼ teaspoon of ground cloves.

For the layer:

• 200 g brown sugar;
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg;
• 3 tablespoons of butter.

For glaze:

• 60 g icing sugar;
• 2 teaspoons of milk.

Preparation

Beat the cheese and butter with a mixer. Without stopping, add both types of sugar to the mass. Combine it with eggs, pumpkin puree and vanilla extract.

Combine flour and all other dough ingredients. Gradually add the dry mixture to the liquid mixture, while trying to achieve a uniform consistency. Grease a baking dish with oil and spread half of the dough over it.

For a layer, combine brown sugar, cinnamon and nutmeg. Add cubes of cold butter and grind into fine crumbs. Spread ¾ of the mixture over the dough. Pour the remaining dough over and sprinkle with the rest of the cinnamon sugar mixture.

Place the dish in an oven preheated to 180 ° C for about 35 minutes. Cool the cake completely. Combine the icing sugar with the milk and frosting over the baked goods.

5. Carrot-pumpkin pie with raisins and butter cream

A wonderful combination of ginger, aromatic spices and delicious cream cheese cream.

Ingredients

For the test:

• 2 eggs;
• 200 g pumpkin puree;
• 150-170 g white sugar;
• 50 g brown sugar;
• 120 ml of vegetable oil + for lubrication;
• 2 teaspoons vanilla extract
• ¼ teaspoon ground nutmeg;
• 1 medium carrot;
• 130-150 g flour;
• 1 teaspoon baking powder
• ½ teaspoon of baking soda;
• ½ teaspoon of salt;
• 100-150 g of raisins (you can replace half of the raisins with chopped nuts).

For the cream:

• 170 g cream cheese;
• 60 g butter;
• 180 g icing sugar;
• ½ teaspoon vanilla extract;
• a pinch of salt.

Preparation

Whisk until smooth, pumpkin puree, two sugar, butter, vanilla extract, cinnamon, cloves, ginger and nutmeg. Add coarsely grated carrots and stir.

Pour flour, baking powder, baking soda and salt into the liquid mass and stir. Add raisins. Place the dough in a greased pan and bake for about 45 minutes at 180 ° C. Cover the cake with foil 10 minutes before the end. Check readiness with a toothpick: it should come out of the dough clean.

While the baked goods are cooling, prepare the cream. Beat the cream cheese and softened butter with a mixer until fluffy. Add powder, vanilla extract and salt and beat for a couple of minutes. Spread the cream over the cooled cake.

It is prepared in a matter of minutes, and the dessert itself comes out tender and insanely fragrant.

Ingredients

For the cake:

• 3 eggs;
• 300 g sugar;
• a pinch of salt;
• 1 teaspoon vanilla extract
• 150 g butter + for lubrication;
• 200 g flour;
• 2 teaspoons baking powder
• 1-2 teaspoons of ground cinnamon;
• 70 g of walnuts;
• 300 g pumpkin;
• 1 tablespoon finely grated orange zest

For glaze:

• 60 g icing sugar;
• 1-1½ tablespoons of orange juice.

Preparation

Beat eggs with sugar and salt with a mixer. Pour in the vanilla extract and melted butter and whisk again. Add flour, sifted with baking powder, and cinnamon and stir until smooth.

Chop finely and grate the pumpkin on a fine grater. Add these ingredients and the orange zest to the dough. Stir well and place in a greased pan. Bake at 180 ° C for 50 minutes.

Combine the powdered sugar and orange juice. Pour the resulting icing over the cooled cake.

Lush, spicy baked goods with sweet cinnamon topping.

Ingredients

For the test:

• 370 g flour;
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg;
• ¼ teaspoon of ground ginger;
• ¼ teaspoon of ground cloves;
• 1½ teaspoon of baking soda
• 1 teaspoon baking powder
• ½ teaspoon of salt;
• 170 g butter + for lubrication;
• 250-300 g of sugar;
• 3 eggs;
• 1 tablespoon vanilla extract
• 420 g pumpkin puree;
• 80 g sour cream;
• 240 ml.

For Streisel:

• 250 g flour;
• 200 g sugar;
• 1½ teaspoon ground cinnamon
• 170 g butter.

Preparation

Combine flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.

Beat the softened butter and sugar with a mixer. Enter the eggs. Add vanilla extract, pumpkin and whisk again. Pour flour into the pumpkin mixture, pour in milk and bring to a homogeneous consistency.

Separately combine flour, sugar and cinnamon for a streusel. Pour in melted butter and stir until crumbly.

Grease a baking dish and add the dough. Cover with a streusel and lightly press the crumb into the mass. Bake for 40–45 minutes at 180 ° C.

This cake has a thin crunchy crust. The pumpkin layer is not too sweet, and the curd layer creates a pleasant creamy aftertaste.

Ingredients

For the test:

• 1 egg;
• 50 g sugar;
• 100 g butter + for lubrication;
• 200 g flour;
• 1 teaspoon baking powder.

For filling:

• 300 g fat cottage cheese;
• 50 g fat sour cream;
• 1 egg;
• 120 g;
• 3 tablespoons of cornstarch
• 300 g pumpkin puree.

Preparation

Beat the egg and sugar. Add softened butter and whisk again. Then gently add the sifted flour and baking powder and knead the dough. Knead it until it stops sticking to your hands. Wrap the finished dough in plastic wrap and refrigerate for 30-60 minutes.

Combine cottage cheese, sour cream, an egg and 70 g of condensed milk. Also add half of the starch and mix well. Combine pumpkin puree with the rest of condensed milk and starch.

Spread the rested dough on a greased baking dish. Make the sides about 3 cm high. Put the filling on the dough, alternating layers of curd and pumpkin mass. You should get an orange and white zebra. Bake the cake at 180 ° C for about 1 hour.

There are two cooking methods in this recipe: in a slow cooker and in an oven.

Ingredients

• 150 g sugar;
• 3 eggs;
• 250 g flour;
• 1 teaspoon baking powder
• ¼ teaspoon of salt;
• 5 tablespoons of vegetable oil;
• 300 g pumpkin;
• 1 apple;
• ½ lemon;
• butter - for lubrication.

Preparation

Whisk sugar and eggs until fluffy, white foam. Add sifted flour, baking powder, salt and oil and mix thoroughly. The dough should resemble thick sour cream.

Coarsely grate the pumpkin and apple. To prevent the latter from turning black, pour lemon juice over it. Add these ingredients to the dough and mix well.

Grease the mold liberally with butter. Place the dough in it and bake the cake in the "Bake" mode for 1 hour. Check if the dessert is raw with a toothpick. If the dough still sticks to it, increase the cooking time by 10–20 minutes.

To bake in the oven, place the mixture in a greased baking dish. Place it in an oven preheated to 180 ° C for about 40 minutes. Bake the cake longer if necessary.

This cake is also called "Three glasses" because the dough requires 1 glass of each of the three dry ingredients. Therefore, this recipe is very easy to remember.

Ingredients

For filling:

• 800 g pumpkin;
• 1 lemon;
• 100 g of sugar.

For the test:

• 1 cup flour (volume - 250 ml);
• 1 glass (volume - 250 ml);
• 1 glass of sugar (250 ml);
• a pinch of salt;
• 180-200 g butter.

Preparation

Grate the pumpkin and lemon zest with a fine grater. Add lemon juice and sugar to them and mix thoroughly.

Combine flour, semolina, sugar and salt. Add chilled, coarsely grated butter and stir by hand. It is not necessary to grind the mass into small crumbs - let large pieces remain.

Spread out a third of the dough. Spread half of the filling on top. Pour some of the pumpkin juice over it.

Sprinkle another third of the dough on top. Spread out the other half of the pumpkin and cover with the remaining flour mixture. Bake the cake at 200 ° C for 30–35 minutes and cool before slicing.

American Pumpkin Pie is a New World iconic dish. Americans are in awe of this dessert and prepare it most often on big holidays such as Thanksgiving, Halloween or Christmas.

There is nothing particularly difficult in preparing American shortbread pumpkin pie, but there are some nuances. For example, butternut squash is the best choice for pumpkin. And spices, although Americans usually buy ready-made ones, you can use those that are suitable for European gingerbread. In addition to pumpkin, various dairy products are used as the main component of the filling: heavy cream, cream cheese, concentrated or condensed milk.

To make a pumpkin shortcrust pastry dough, take the ingredients from the list and rub the cold butter and flour well to make a crumb.

Then add an egg and two stocks of ice water. Mix everything thoroughly and collect the dough into a ball.

Let the dough sit in the refrigerator for about 15 minutes, then distribute it over a mold with a diameter of 21-22 cm and put it back in the refrigerator for 1 hour.

In order to prepare the filling, the first step is to boil or bake the pumpkin until soft. Then mash it with a blender.

Let the pumpkin puree cool slightly, then add the eggs, spices, icing sugar and cream. Mix everything thoroughly with a whisk. The filling is ready.

Preheat the oven to 200 degrees. Remove the dough form from the refrigerator and place in the oven for 12-15 minutes. When the shortbread base is slightly creamy, remove the mold and pour the filling over the dough.

Reduce the oven temperature to 180 degrees. and bake the cake for 50-60 minutes. Then cool and refrigerate for 6-8 hours.

American Pumpkin Pie is ready. Enjoy your meal!