Ingredients:

• cottage cheese - 500 grams.
• pumpkin - 400 grams.
• semolina - 100 grams.
• milk - 1 glass.
• sugar - 200 grams.
• eggs - 3 pieces.
• raisins - 50 grams.
• butter - for greasing the bowl.

Cottage cheese-pumpkin casserole in a slow cooker recipe:

1. Semolina (it is best to take this cereal from durum wheat) pour warm (about 30 degrees) milk and leave to swell for 10 minutes, stirring occasionally. In addition to milk, semolina can be poured with whey, kefir or liquid sour cream.

2. Make the pumpkin puree. Peel and seed the pumpkin, three on a coarse grater, put in a deep heat-resistant dish, pour in 100 ml. cold water and simmer for 10 minutes, until the pumpkin is soft. Then we put it in a colander, rinse with cold water to cool and let it drain. Grind with a blender until smooth.

3. Add 100 gr. To the pumpkin puree. sugar, half semolina, drenched in milk and 1 egg. Mix everything well. The pumpkin dough is ready. We divide it into 2 equal parts.

4. Rinse the raisins, fill them with boiling water and let them soften, leaving them for a few minutes. Then dry it with paper towels. If the casserole is for adults only, the raisins can be poured over with cognac.

5. Let's take a curd dough. So that it does not turn out coarse or hard, rub the cottage cheese through a sieve (or you can use a colander for this).

6. Add the remaining semolina, raisins, the remaining sugar and 2 eggs to the prepared cottage cheese. Mix everything very well. Divide the dough into 3 parts.

7. Prepare the multicooker bowl by greasing it with butter. We spread 1 part of the curd dough, level it with a culinary spatula.

8. Spread the pumpkin dough on top with a thin even layer. And also, repeating layers, lay out the remaining dough. You should get 3 curd and 2 pumpkin layers.

In the multicooker, select the "Baking" program, set the timer to 1 hour 10 minutes. 10 minutes before the end of the program, I recommend turning the casserole so that it has a uniform golden color.
Cottage cheese and pumpkin casserole in a slow cooker is ready. Enjoy your meal!!!

Multicooker VITEK VT-4217BN. Power 900 W.

Best regards, Marina Igorevna Mazhaeva.

Step 1: prepare the raisins.

We are going to cook a casserole without raisins, which means that you can skip this step and go straight to the next one, but if you like the taste of these fruits, then first put them in a colander, rinse thoroughly under streams of cold running water from any kind of contamination and leave them in the sink. until all the liquid is drained. After that, dip the dried grapes with paper kitchen towels, transfer them to a clean dish and move on.

Step 2: prepare the pumpkin and the rest of the ingredients.

With a sharp kitchen knife, cut off the dense skin from a piece of fresh pumpkin and rub the pulp of the vegetable on a coarse or medium grater into a deep bowl. Next, lay out the rest of the ingredients that will be needed to prepare the casserole on the countertop, and proceed to the next step.

Step 3: prepare the casserole mixture.

After a few minutes, the pumpkin will release the juice, do not drain it - we leave it. Immediately add to the same bowl half a glass of kefir, a pinch of salt, granulated sugar, a couple of raw chicken eggs and beat these ingredients with a mixer at the highest speed until fluffy for about 3-4 minutes.

When the mixture acquires a viscous homogeneous structure, we introduce raisins into it, as well as food baking powder with large semolina. Shake everything again with the same kitchen appliance, but this time at the lowest speed, gradually kneading the thick mass without lumps. As soon as the manna pumpkin dough is ready, move it to the side for 5-10 minutes, it is not worth insisting on it longer, otherwise the casserole will turn out to be heavy and poorly baked.

Step 4: prepare the pumpkin casserole in a slow cooker.

Meanwhile, grease the bottom with a piece of butter, as well as the inner sides of the multicooker bowl, crush the fat with flour, attach a Teflon container to the recess of the kitchen appliance and put the manna-pumpkin dough there.

We insert the plug of the machine into the outlet, close it with a tight-fitting lid and set the mode "Baking" or "Baking" for 40-45 minutes... When the “smart” technique informs about the end of the work with a characteristic beeping or ringing sound, we are in no hurry to open it, we leave the casserole in it for another 15–20 minutes. Only after such a small insistence, remove the lid, put a compartment for steaming on the surface of the ruddy dish, carefully turn the bowl upside down with the help of kitchen potholders or a towel and raise it.

The resulting lush product will calmly come out and remain on the basket. Then, using a wide kitchen spatula, we move it onto a large flat dish, if desired, crush it with powdered sugar through a sieve with a fine mesh and take a sample!

Step 5: Serve the pumpkin casserole in a slow cooker.

Pumpkin casserole in a slow cooker is served warm or cold, and in both versions it is very tasty. This miracle can be served in different ways, on a platter or in portions on plates. As a decor for such a gorgeous dessert, you can offer powdered sugar, sour cream, cream, your favorite creams, healthy honey, sweet jam or jam of any taste, fresh berries, fruits, ice cream balls, and these are just a few possible additions, it all depends on your desire and taste.

Cook with love and present your family with healthy meals prepared with your golden hands!
Enjoy your meal!

If you like sweeter dessert dishes, increase the amount of granulated sugar by another 2-3 tablespoons;

Some hostesses add chopped nuts to the manna-pumpkin dough, other equally tasty chopped dried fruits, vanilla sugar, cinnamon or ginger. Each of these ingredients individually gives baked goods a pleasant taste and aroma in their own way;

An alternative to butter is vegetable or any other fat, for example, margarine;

This dish was prepared in a multicooker of the Phillips 7044 trademark, with a bowl volume of 5 liters, a power of 860 W, but the quality of the casserole does not depend on the manufacturer or model, the main thing is that your kitchen appliance performs the “Baking” or “Baking” function when heated in 180 degrees Celsius.

Be sure to cook a dish such as - pumpkin-curd casserole in a slow cooker. Children like this dish very much, so if you want to teach them to eat healthy dishes, be sure to cook this casserole. It is prepared quite simply, and the ingredients are not difficult to get, they are available in almost every home, let's start cooking, look at our recipe and make sure that there are no difficulties in cooking.

Cottage cheese and pumpkin casserole recipe:

Required Ingredients:

• Cottage cheese - half a kilogram;
• Semolina - half a glass;
• Eggs - three pieces;
• Pumpkin - two hundred grams;
• Butter;
• Sour cream - one hundred grams;
• Sugar - half a glass;
• Baking powder - one teaspoon.

How to cook a dish in a multicooker:

1. We extract the pulp from the pumpkin, and rub it on a fine grater.
2. Separate the whites from the yolks.
3. Now we need to combine the following ingredients in a bowl: sour cream, semolina, egg yolks, add baking powder and sugar there.
4. Using a mixer or a whisk, beat all this thoroughly until smooth.
5. We make foam from egg whites, for this you need to beat them well.
6. Now add pumpkin and egg whites to the whole mass of cottage cheese and sour cream.
7. Now the multicooker bowl needs to be greased with butter.
8. The whole mass curd - pumpkin casserole immerse in a multicooker.
9. On a slow cooker, set the "baking" mode for one hour.
10. When the end signal sounds, do not turn off the multicooker, leave the casserole for another 50 minutes in the keep warm mode. After this time, turn off the multicooker, but do not open the lid, let the casserole stay there for another ten minutes.
11. Open the lid of the multicooker sharply, the dish is ready.

For those who are used to perceiving information visually, we offer a video recipe

A casserole of cottage cheese and pumpkin in a slow cooker:

Outcome:

Cottage cheese - pumpkin casserole cooked using a slow cooker - ready. As you have seen, there is nothing difficult in preparing this dish, so feel free to start cooking, you will definitely succeed, and the indescribable taste, casseroles will appeal to both you and your children and family. On this we say goodbye to you, visit our website more often

Many people love curd baked goods. Also, quite a few people love pumpkin dishes. Today we are bringing these two useful products together. For your attention, I want to present a recipe for pumpkin pie with cottage cheese in a slow cooker. In this pumpkin-curd pie, I really like the tender, crumbly and soft dough. But the filling creates competition for the dough. The cottage cheese, pumpkin, lemon peel and apples included in its composition make the taste of the filling bright, rich and simply awesome.

Pumpkin curd pie cooked in a slow cooker according to my recipe turns out to be very tasty, original and festive. You cannot buy such a wonderful cake in any store, it can only be made at home. By the way, I want to note that it is best to keep the cooled cake in the refrigerator for a couple of hours. In my opinion, chilled pumpkin-curd pie has a more pleasant taste and texture.

Ingredients for Pumpkin Curd Pie

1. Egg - 2 pieces
2. Flour - 2 cups
3. Margarine - 80-90 grams
4. Baking powder - 1 tablespoon
5. Granulated sugar - 70 grams (in the dough) + 2 tablespoons (in the filling)
6. Pumpkin - 200 grams
7. Apple - ½ piece
8. Lemon zest - ½ piece
9. Cottage cheese - 250 grams
10. Sour cream - 1 tablespoon
11. Vanillin - to taste

How to cook pumpkin pie with cottage cheese in a slow cooker

We clean the pumpkin and cut it into pieces. We also peel and core half of the apple and cut into pieces. Put the pumpkin and apple in a slow cooker. We set the "Baking" mode for 20 minutes.

Mix one chicken egg, melted margarine and granulated sugar. If desired, margarine can be replaced with butter.

In a separate bowl, mix wheat flour sifted through a sieve and baking powder. Pour flour and baking powder into the oil mixture. Knead soft dough. If the dough turns out to be too liquid, then we add a little more flour to it. Leave the dough alone for 15 minutes.

Using a blender or food processor, we beat the cottage cheese, the remaining granulated sugar, one egg, vanillin, sour cream, lemon zest and stewed pumpkin with an apple.

Lubricate the pan. Cut two strips out of baking paper and put them in the shape of a cross. Roll out the dough and put it in a saucepan. Next, we will need to form the bumpers. We pour in our pumpkin-curd filling.

We set the "Baking" mode. We bake pumpkin pie with cottage cheese in a slow cooker on the selected mode for 100 minutes. Remove the cooled pumpkin-curd pie from the pan by the edges of the paper. Cut into portions and serve. Enjoy your meal!