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Pumpkin pie

Pumpkin pie


Mix the sugar, butter, salt powder and the 4 eggs, until it becomes a paste, but inhomogeneous. Gradually add the flour until the composition binds and comes off the walls of the bowl. Refrigerate for 1/2 hour. spread a lot of flour, because it is a sticky dough. It is placed in a round shape greased with oil.

Put the pumpkin in a pot with water (1/2 glass), sugar (1 glass) and cinnamon. good. After it has cooled, add the composition over the dough already in the form, and spread the strips of dough on top. Beat the egg with a fork and spread it over the whole pie. At the end, powder it with sugar.



Pumpkin Pie & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

pumpkin pie it is one of the desserts of our childhood. I am convinced that every autumn there is no house where the pumpkin-flavored pie does not smell. My father really likes this pie, so my mother often made it at the end of autumn and during the winter. My grandmother had some delicious pumpkins and she always sent them to us. He picked them only after the frost fell to be sweet and fragrant. Honestly, I didn't like this pie and I prefer it Apple pie.

I liked pumpkin more simply baked and sprinkled with a little sugar. For this reason, my mother always baked pumpkin when she made the pie. I liked it colder, it was more fragrant and tastier. We ate it with a teaspoon until we reached the shell. It was one of my favorite winter desserts, along with ripe apples and quinces. Now I like the pumpkin pie and especially the recipe I want to present to you today. It is very fragrant, tasty and tender. I always make it in a sweet portion because it is preferred by the whole family.

For this pumpkin pie, I prefer not to buy the sheets but to make them at home, from a fragile dough that melts in the mouth. In addition, this dough is very easy to make and can be used with any pie. It kneads easily and results in a it took perfect, soft, but not sticking to hands. It is spread in two thin sheets between which we will put the pumpkin filling. For the filling, choose a pumpkin for the pie, good, baked and definitely Romanian. You can adjust the amount of pumpkin and sugar to your taste.

You can put more or less sugar or more or less filling. If you want, you can also bake the pumpkin instead of hardening it. It will be even tastier and more fragrant. To bake it, cut it and bake it at 180 degrees for about an hour. When the pumpkin is soft, it can be mashed and used in the filling. If you like this pie recipe, you can also try my pie recipe American Pie with pumpkin. It has a fine and aromatic filling, the dough is tender and delicious. You have to try it at least once.


Ingredients for the filling

1. Preheat the oven to 220 °. In a medium bowl, mix the flour with the salt and oil with a fork until smooth.

2. Add cold water, then stir again until the water is incorporated. Shape the dough into a round shape, then shape it with your fingers on the bottom of a round tray with a diameter of 22 cm.

3. Cook the pumpkin with the sugar in a saucepan until soft, then remove using a whisk to remove excess water.

4. In a large bowl, beat eggs with a whisk and incorporate the hardened pumpkin, cinnamon, salt, ginger, cloves and milk.

5. Pour the pumpkin mixture over the dough in the pan, and put the pie in the oven for 60 minutes, after the first 15 minutes, lower the heat.

6. After the pie has cooled completely, put it in the fridge for 1-2 hours. Meanwhile, beat the whipped cream with the 2 tablespoons of sugar, then garnish each slice with a little whipped cream.


Pumpkin Pie & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

pumpkin pie it is one of the desserts of our childhood. I am convinced that every autumn there is no house where the pumpkin-flavored pie does not smell. My father really likes this pie, so my mother often made it at the end of autumn and during the winter. My grandmother had some delicious pumpkins and she always sent them to us. He picked them only after the frost fell to be sweet and fragrant. Honestly, I didn't like this pie and I prefer it Apple pie.

I liked pumpkin more simply baked and sprinkled with a little sugar. For this reason, my mother always baked pumpkin when she made the pie. I liked it colder, it was more fragrant and tastier. We ate it with a teaspoon until we reached the shell. It was one of my favorite winter desserts, along with ripe apples and quinces. Now I like the pumpkin pie and especially the recipe I want to present to you today. It is very fragrant, tasty and tender. I always make it in a sweet portion because it is preferred by the whole family.

For this pumpkin pie, I prefer not to buy the sheets but to make them at home, from a fragile dough that melts in the mouth. In addition, this dough is very easy to make and can be used with any pie. It kneads easily and results in a it took perfect, soft, but not sticking to hands. It is spread in two thin sheets between which we will put the pumpkin filling. For the filling, choose a pumpkin for the pie, good, baked and definitely Romanian. You can adjust the amount of pumpkin and sugar to your taste.

You can put more or less sugar or more or less filling. If you want, you can also bake the pumpkin instead of hardening it. It will be even tastier and more fragrant. To bake it, cut it and bake it at 180 degrees for about an hour. When the pumpkin is soft, it can be mashed and used in the filling. If you like this pie recipe, you can also try my pie recipe American Pie with pumpkin. It has a fine and aromatic filling, the dough is tender and delicious. You have to try it at least once.


Pumpkin Pie & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

pumpkin pie it is one of the desserts of our childhood. I am convinced that every autumn there is no house where the pumpkin-flavored pie does not smell. My father really likes this pie, so my mother often made it at the end of autumn and during the winter. My grandmother had some delicious pumpkins and she always sent them to us. He picked them only after the frost fell to be sweet and fragrant. Honestly, I didn't like this pie and I prefer it Apple pie.

I liked pumpkin more simply baked and sprinkled with a little sugar. For this reason, my mother always baked pumpkin when she made the pie. I liked it colder, it was more fragrant and tastier. We ate it with a teaspoon until we reached the shell. It was one of my favorite winter desserts, along with ripe apples and quinces. Now I like the pumpkin pie and especially the recipe I want to present to you today. It is very fragrant, tasty and tender. I always make it in a sweet portion because it is preferred by the whole family.

For this pumpkin pie, I prefer not to buy the sheets but to make them at home, from a fragile dough that melts in the mouth. In addition, this dough is very easy to make and can be used with any pie. It kneads easily and results in a it took perfect, soft, but not sticking to hands. It is spread in two thin sheets between which we will put the pumpkin filling. For the filling, choose a pumpkin for the pie, good, baked and definitely Romanian. You can adjust the amount of pumpkin and sugar to your taste.

You can put more or less sugar or more or less filling. If you want, you can also bake the pumpkin instead of hardening it. It will be even tastier and more fragrant. To bake it, cut it and bake it at 180 degrees for about an hour. When the pumpkin is soft, it can be mashed and used in the filling. If you like this pie recipe, you can also try my pie recipe American Pie with pumpkin. It has a fine and aromatic filling, the dough is tender and delicious. You have to try it at least once.


& # 8222Autumn Dream & # 8221 & # 8211 the perfect choice for an autumn birthday. The top with pumpkin puree and the silky cream full of mascarpone give it a special flavor, completely different from what you've tasted so far. See the recipe here.

If you want more delicious dessert ideas, choose from our collection of cake recipes for all tastes, pockets and seasons.


We prepare the large stove tray lined with baking paper.

Because we use commercial sheets that are usually a total of 12-14 sheets, we will divide them into two, namely:

-We will place the first part of the sheets on top of each other, but they will be greased with oil with the help of a brush so as not to stick to the baking between them.

Add the pumpkin paste over them, then the rest of the leaves as in the first half of the leaves.

We will grease the sheets on top with a little syrup of sugar, which we make very quickly and certain : in a kettle put 1/2 cup water with 3-4 tablespoons of sugar and leave it until the sugar melts.

Before the pie is put in the oven, we will cut it into squares because it will be much easier to take out of the tray and put on a plate.

The tray will be placed in the preheated oven at 170 degrees for 30-45 minutes until the pie turns a copper color.

When the pie is ready, let it cool a bit for 30 minutes, then powder it with sugar.


Delicious recipes: Pumpkin pie

Pumpkin pie is the most common and popular form of pumpkin consumption. It can also be consumed during fasting and can be the star of any event.

In the diet, pumpkin is recommended by nutritionists and is mostly consumed in pumpkin pies, tarts, cakes or baked. With the help of pumpkin you can also prepare delicious cream soups or purees. In any form it will be consumed, the pumpkin will always offer a special tasting experience.

Scented, tender and easy to prepare, the pumpkin pie will always be a dessert appreciated and served with gusto whenever it is put on the table. Along with the apple pie, the pumpkin pie is one of the most cooked and loved autumn pie recipes. Both pies are prepared quickly, with few ingredients and low costs.

Here's how to prepare, step by step, the best recipe for pumpkin pie, with homemade puff pastry dough and delicious pumpkin filling.

INGREDIENTS FOR PUMPKIN FILLING

◦800g pumpkin grated

INGREDIENTS FOR PUMPKIN DOUGH

OTHER INGREDIENTS NECESSARY FOR THE FORMATION OF PIE SHEET DOUGH

◦1 tablespoon of flour with tip

METHOD OF PREPARATION:

Peel a squash, grate it and squeeze the juice.

Put the grated pumpkin in a saucepan over low heat. Add the sugar and let it harden until it softens well and the resulting liquid evaporates.

When the pumpkin filling is ready, add the teaspoon of cinnamon, mix well and set aside to cool.

As long as the pumpkin filling cools, there is enough time to prepare the pie dough.

In a bowl, mix the water well with the oil and salt powder then add the flour until the dough begins to form.

When the dough becomes difficult to mix in the bowl, turn it over on the kitchen counter and continue to add flour and knead until you have a hard, non-sticky dough, but easy to spread.

Next, to turn the dough into a tender and crispy puff pastry, mix the three tablespoons of oil with a tablespoon of flour so that you have a cream-like consistency. Then roll out the dough into a thin sheet, grease it with this mixture and roll it.

Cut the resulting dough into two pieces and spread it on sheets suitable for the tray in which you are going to bake the pie. There is no need to grease the tray because the dough has enough oil in the composition so that it will not stick to its walls.

Put the first sheet of dough in the pan, add the filling, put the other sheet of dough on top, prick with a fork from place to place then put the pumpkin pie in the oven at 180 degrees for about 30-35 minutes.

After removing the pumpkin pie from the oven, powder it with powdered sugar and let it cool a little before serving.


Ingredients

  • For the dough:
  • 1 or
  • 75 g sugar
  • 100 g butter (82%)
  • 200 g creamy yogurt (Pilos & # 8211 3.5% fat)
  • a pinch of salt
  • 2 sachets of vanilla sugar
  • 1 teaspoon vanilla essence
  • 1/2 sachet baking powder
  • a baking soda knife tip
  • 500-550 g flour (country I use)
  • For the pumpkin filling:
  • 1 kg pumpkin pie (cubes)
  • 3 sachets of vanilla sugar
  • 2 sachets of sugar with cinnamon
  • 2 tablespoons gray

Preparation time: 30 minutes

Baking time: 35 minutes

Baking tray dimensions: 28/40 cm


"Autumn Dream" - the perfect choice for an anniversary birthday. The top with pumpkin puree and the silky cream full of mascarpone give it a special flavor, completely different from what you've tasted so far. See the recipe here.

If you want more delicious dessert ideas, choose from our collection of cake recipes for all tastes, pockets and seasons.


We prepare the large stove tray lined with baking paper.

Because we use commercial sheets that are usually a total of 12-14 sheets, we will divide them into two, namely:

-We will place the first part of the sheets on top of each other, but they will be greased with oil with the help of a brush so as not to stick to the baking between them.

Add the pumpkin paste over them, then the rest of the leaves as in the first half of the leaves.

We will grease the sheets on top with a little syrup of sugar, which we make very quickly and certain : in a kettle put 1/2 cup water with 3-4 tablespoons of sugar and leave it until the sugar melts.

Before the pie is put in the oven, we will cut it into squares because it will be much easier to take out of the tray and put on a plate.

The tray will be placed in the preheated oven at 170 degrees for 30-45 minutes until the pie turns a copper color.

When the pie is ready, let it cool a bit for 30 minutes, then powder it with sugar.


Video: ΜΕΛΙΤΖΑΝΟΠΙΤΑ