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Pumpkin pie

Pumpkin pie

First prepare the filling so that it has time to cool.

The pumpkin is cleaned of seeds and peel and from the large grater. Mix with sugar, butter and salt and put on the right heat in a saucepan. DO NOT PUT WATER.

Stir from time to time so as not to get caught. When the juice has dropped, mix it with the lemon juice, remove from the heat and leave to cool.

The flour is mixed with the baking powder.

The other ingredients are mixed in a bowl for 3-4 minutes. until the yogurt is homogenized with the oil. Add the flour and mix first with a spoon and then knead by hand until the flour is incorporated.

The dough is divided into two parts for the two sheets.

Spread a sheet the size of a tray and place in the greased tray.

Press and stretch by hand and prick with a fork from place to place on the entire surface.

Put the pumpkin filling and distribute it evenly.

Spread and place the second sheet over the filling, press lightly and prick with a fork on the entire surface from place to place.

Place in the oven at 220 degrees C for 50-60 minutes. until nicely browned.

After it cools, cut it into pieces and powder it with powdered sugar and cinnamon if you like.

GOOD APPETITE!


American pie with baked pumpkin

American pie with baked pumpkin or American style pumpkin pie is a symbol of autumn all over the world! Pumpkin Pie became famous elsewhere than in North America and, due to its absolutely delicious taste, the recipe for Pumpkin Pie was quickly adopted worldwide.

In Romania, the pumpkin pie is made differently, with the pumpkin grated and hardened, just like in the apple pie. But this year, together with Morarita, we challenged you to reinterpret the recipes in your family with favorite Morarita products. So today I use the tender side of Morarita to bring you a new recipe, totally different from the pumpkin pie that our mothers and grandmothers got used to.

In the shops you will find pie sheets and puff pastry dough grist with my image, but also a lot of other products ready to make your Gospo-Dive life easier: cream dough, savory, mini-pies, croissants, strudels and sweet or savory pies and the tender dough we use today and which is absolutely brilliant! The tender dough or pate brisee is great for sweet or savory tarts, for croissants or biscuits! I have to admit that I always have it in the freezer and I know it doesn't bother meâ & # x20AC; & # x2122;

Try the recipe Smoked salmon tart and Cornulettes with fruit jam! In both I used the Morarita tender dough and the results were excellent!

American pie with baked pumpkin - Everything you need to know about Morarita tender dough.

The tender dough comes directly wrapped on baking paper, it is perforated so as not to swell when baked, it is very easy to use and we just have to defrost it very well before use. For best results, I suggest thawing it a day before use in the refrigerator. Thus it thaws but remains cold. Being a fragile dough, it must be cold when we use it, regardless of the recipe. If you only defrost it before use, you must take it out of the freezer and leave it on the kitchen counter for at least 2 hours, at room temperature.

Baked pumpkin pie - Everything you need to know about the recipe

  • We need baked pumpkin puree for today's recipe. How do we get pumpkin puree? Cut the pumpkin in half, remove the seeds with a spoon. If the pumpkin is very large, cut it into suitable pieces. Bake the pumpkin for 35-45 minutes at 180 ° C or until the fork enters it very easily. Peel a squash, grate it and squeeze the juice. If the pumpkin is very large, it will be more fibrous, so we can add 1-2 tablespoons of water to the blender to obtain a creamy puree.
  • The dough from Morarita is large enough for a tart with a diameter of 20-23 cm.
  • In terms of spices, we use PUMPKIN SPICE, ie a mixture of cinnamon, ginger, cloves, nutmeg, allspice. find HERE recipe for Pumpkin Spice spice mix.

American pie with baked pumpkin - Ingredients for a tart of 20-22 cm - 8-10 servings:

  • 500g fragrant dough Morarita
  • 350g baked pumpkin puree
  • 80g brown sugar
  • 2 large eggs (3 if smaller)
  • 80ml sweet cream
  • a spoonful of spice mixture
  • a teaspoon of vanilla extract

Thaw the dough until it reaches room temperature. Preheat the oven to 180 ° C (with ventilation) or 200 ° C (static). We prepare a tart pan with a diameter of 20-22 cm. Place the dough in the form, cut the excess with a kitchen scissors. Put a baking paper over the dough and a cup of rice or beans. They help the dough not to rise when baked. Bake the dough for 8-10 minutes or until slightly browned. Allow to cool, while lowering the oven temperature to 150 ° C with ventilation, 160 ° C static.

For the filling, mix very well the pumpkin puree, eggs, brown sugar, sweet cream, spices, vanilla. We must obtain a homogeneous cream, very fine. We can mix the ingredients with the blender or hand mixer. Pour the composition into the pan, over the crust of tender dough. Bake the tart for 50-60 minutes or until the filling is well placed and makes a beautiful crust. If the medium is still a little gelatinous, don't worry, it hardens as it cools.

When the baked pumpkin pie is ready, let it cool until it reaches room temperature. Then put it in the fridge 2-3 hours before serving.

Baked pumpkin pie is a delicacy that will be to everyone's taste, even those who did not prefer baked pumpkin. It is not very sweet, it lasts a few days in the fridge and the whole house smells great! We serve it with a word of whipped cream and, why not, a globe of ice cream! May you be the best!


Pumpkin recipe: very easy to prepare

And you? You want to surprise your guests with a delicious pumpkin pie with which will they suck their fingers? If so, from NatureVia we tell you that you have come to the right place. And, in the following lines, we will tell you in detail how to prepare it from the kitchen of your house.

  • 2 pumpkins
  • 1 brick of cooking cream
  • 1 cup sugar
  • 2 whole eggs
  • 2 tablespoons cinnamon
  • 1 tablespoon ginger
  • ½ tablespoon of salt
  • ½ teaspoon of lemon
  • Pastry pudding
  1. First, we will proceed to make pumpkin puree. To do this, we take the two pieces of vegetables that we cut in half. Remove the seeds and then put them in the oven face up on a tray with aluminum foil at a temperature of 180 ° for 60 minutes. After that, I took them out and removed the skin.
  2. We take a bowl to which we will throw sugar, cinnamon, ginger, lemon peel and salt. Add the two eggs and beat everything vigorously. Then I tossed the pumpkin puree I got in the first spot next to the cooking cream brick. We're removing everything again.
  3. After that, we will pour this mixture into the pastry that we will put in the oven at a temperature of 220 ° C for about 15-20 minutes. Then reprogram at a temperature of 170 degrees for the next 50 minutes. To make sure the cake is ready, we will insert a toothpick through the center, which will have to come out completely clean.
  4. Remove the cake from the oven to allow it to cool completely for an hour. Finally, this pumpkin candy will be ready for tasting. From NatureVia we recommend to accompany it with a cream or a little vanilla or strawberry ice cream as an accompaniment.

As you can see, this recipe for pumpkin pie It is very easy to prepare. In fact, it is very possible that next Christmas you always have an unmissable meeting with this sweet American that is so irresistible in our mouths. Christmas Christmas Recipes Christmas Recipes


Pumpkin recipe: very easy to prepare

And you? You want to surprise your guests with a delicious pumpkin pie with which will they suck their fingers? If so, from NatureVia we tell you that you have come to the right place. And, in the following lines, we will tell you in detail how to prepare it from the kitchen of your house.

  • 2 pumpkins
  • 1 brick of cooking cream
  • 1 cup sugar
  • 2 whole eggs
  • 2 tablespoons cinnamon
  • 1 tablespoon ginger
  • ½ tablespoon of salt
  • ½ teaspoon of lemon
  • Pastry pudding
  1. First, we will proceed to make pumpkin puree. To do this, we take the two pieces of vegetables that we cut in half. Remove the seeds and then put them in the oven face up on a tray with aluminum foil at a temperature of 180 ° for 60 minutes. After that, I took them out and removed the skin.
  2. We take a bowl to which we will throw sugar, cinnamon, ginger, lemon peel and salt. Add the two eggs and beat everything vigorously. Then I tossed the pumpkin puree I got in the first spot next to the cooking cream brick. We're removing everything again.
  3. After that, we will pour this mixture into the pastry that we will put in the oven at a temperature of 220 ° C for about 15-20 minutes. Then reprogram at a temperature of 170 degrees for the next 50 minutes. To make sure the cake is ready, we will insert a toothpick through the center, which will have to come out completely clean.
  4. Remove the cake from the oven to allow it to cool completely for an hour. Finally, this pumpkin candy will be ready for tasting. From NatureVia we recommend to accompany it with a cream or a little vanilla or strawberry ice cream as an accompaniment.

As you can see, this recipe for pumpkin pie It is very easy to prepare. In fact, it is very possible that next Christmas you always have an unmissable meeting with this sweet American that is so irresistible in our mouths. Christmas Christmas Recipes Christmas Recipes


  • 1 kg of grated pumpkin
  • 1-200 g of sugar
  • 50 ml of oil or 50 g of butter
  • 1 tablespoon vanilla extract
  • 1 tablespoon breadcrumbs
  • 1 teaspoon cinnamon (optional)
  • 50-100 g of large chopped walnut kernels
  • & frac12 pack of commercial pie sheets

Pumpkin pie

I don't know if you thought about what I wrote in a comment, but now I'm really forced to make my husband this pie! Now is the time!

I will definitely try the pie if I find a pumpkin of the one in the pictures, we haven't seen a pumpkin like this in our country. I make pies the same way but with apple filling and they are called & quotstrudele & quot

Zina, I thought that if you don't prepare pumpkin pudding for your husband, then I'll give you another option :)
I'm not sure what you mean, in your own field?

Peter, you don't have to use a pumpkin exactly like the one I used. I wanted to take the pumpkin I knew as a child, the "white" and round one we call the "Turkish pumpkin". But someone told me that this long, yellow pumpkin would be better. It seemed to me that it was a little sweeter, but it's not a big difference.
I also make these pies with apple filling, I will probably put some pictures with them as soon as possible.

I also make pie / strudel with purchased sheets, but I use 3 sheets each and I grease each one with oil, then I spread the filling evenly. I haven't tasted your pies so I can make a comparison, so I can't say that my version is better, but you can try anyway. CLAUDE

Let's say that both are equally good :) I put 2 sheets each to be able to fill the tray, not necessarily because I like 2. I don't really respect the recipes, I usually adapt them according to how it suits me. the moment I cook. At the end, after tasting them, I decide whether to post them on the site or not :)

seems simple. It must be tried.

You're killing me with this pumpkin. last year I really didn't get to eat.

Hi ! I also have a question: where can I get this pumpkin for pie?
Thank you! :)

With pleasure! :)) Pumpkin can be found almost everywhere - in markets, in hypermarkets. You can use any variety of pumpkin pie (round, elongated).

OK. Thank you very much! Is this pie as tasty as they say? I have to prepare it for the Certificate work :)

It probably depends on tastes, but I really like it. If you are sure that you are allowed to use purchased pie sheets, then I wish you good luck with the certificate!

Hi! a question: don't you put butter between the sheets or don't grease them with oil? I think that if you cook the pumpkin with the sugar + the essence of something before and the cinnamon comes out tastier (the spices are stronger in taste if they are hardened a little before).

all the best and increase cooking.

Hello, Florin! I think you didn't read the recipe very carefully :) Otherwise I don't understand the question, since I put 200 ml of oil - part on the pumpkin composition inside and with the rest I greased the pies after I crammed them in the tray . I do not deny that the taste could be potentiated by hardening the pumpkin, but I try to choose the simplest solution in my recipes. And it's as if I don't feel like wasting my time cooking the pumpkin and then washing the used pan: D

Hi Robert. Because I still have a pumpkin in the fall, I thought I'd make a pie. out of habit) I also read the comments. Regarding the last one (Florin) I think you were a little nervous because you didn't give him any credit. And to enlighten you I will tell you that I also used pumpkin so, like you. Until one day when I found myself, on the table with a relative from the country. love.) you are stupid. Do you spoil pumpkin goodness? & Quot And of course she took all my attributes from the kitchen. Now, don't get me wrong: I'm short, and then thin, and she weighs about 120-130 kg. So I let the madwoman make her damblaua. The idea is that she hardened the pumpkin and used it when it got colder. Robert, it's even better doing this. can be consumed by everyone: children, the elderly (you know they also have problems with teeth). I do not tell you to give up your recipe, but as you answered me once, you can alternate. And if you have problems with washing an extra pan, let me give you a little advice: when you make the pie, make sure you have a feminine presence (not mom!). You don't even know what miracles happen when washing dishes in tandem! I stop. With sympathy, Mariana.

Mariana, it's not about nervousness, because if I'm nervous it means that in no case does it burn me to read the messages on the blog, especially to start answering :) I receive a lot of messages (on the blog, on fb, by mail) and sometimes time just doesn't allow me to deal with them, and that makes me answer by writing exactly the first thing that comes to my mind at that moment, and sometimes this can make certain things to be interpreted differently. If at the end we add a kindness like "very good idea with the quality of the pumpkin, thank you for the advice", then probably everything was perfect. I really think that Florin's tip is good, I also know people who cook pumpkin for pumpkin pie, but I like simple and quick recipes, I try not to stay in the kitchen all day. I should have mentioned in the recipe that the pumpkin can be hardened, but either I forgot to write it, or I probably forgot that it works and hardened - I have no idea which one, the recipe is published a long time ago, in October 2010 :)
Your idea of ​​washing dishes in tandem seems interesting, but I don't think it would work a miracle in this case :) I want to be the chef of the kitchen, my friend wants the same thing, so that makes us collaborate very rarely: D


American pie with baked pumpkin

American pie with baked pumpkin or American style pumpkin pie is a symbol of autumn all over the world! Pumpkin Pie became famous elsewhere than in North America and, due to its absolutely delicious taste, the recipe for Pumpkin Pie was quickly adopted worldwide.

In Romania, the pumpkin pie is made differently, with the pumpkin grated and hardened, just like in the apple pie. But this year, together with Morarita, we challenged you to reinterpret the recipes in your family with favorite Morarita products. So today I use the tender side of Morarita to bring you a new recipe, totally different from the pumpkin pie that our mothers and grandmothers got used to.

In the shops you will find pie sheets and puff pastry dough grist with my image, but also a lot of other products ready to make your Gospo-Dive life easier: cream dough, savory, mini-pies, croissants, strudels and sweet or savory pies and tender dough that we use today and which is absolutely brilliant! The tender dough or pate brisee is great for sweet or savory tarts, for croissants or biscuits! I have to admit that I always have it in the freezer and I know it doesn't bother meâ & # x20AC; & # x2122;

Try the recipe Smoked salmon tart and Cornulettes with fruit jam! In both I used the Morarita tender dough and the results were excellent!

American pie with baked pumpkin - Everything you need to know about Morarita tender dough.

The tender dough comes directly wrapped on baking paper, it is perforated so that it does not swell when baked, it is very easy to use and we just have to defrost it very well before use. For best results, I suggest thawing it a day before use in the refrigerator. Thus it thaws but remains cold. Being a fragile dough, it must be cold when we use it, regardless of the recipe. If you only defrost it before use, you must take it out of the freezer and leave it on the kitchen counter for at least 2 hours, at room temperature.

Baked pumpkin pie - Everything you need to know about the recipe

  • We need baked pumpkin puree for today's recipe. How do we get pumpkin puree? Cut the pumpkin in half, remove the seeds with a spoon. If the pumpkin is very large, cut it into suitable pieces. Bake the pumpkin for 35-45 minutes at 180 ° C or until the fork enters it very easily. Peel a squash, grate it and squeeze the juice. If the pumpkin is very large, it will be more fibrous, so we can add 1-2 tablespoons of water to the blender to obtain a creamy puree.
  • The dough from Morarita is large enough for a tart with a diameter of 20-23 cm.
  • In terms of spices, we use PUMPKIN SPICE, ie a mixture of cinnamon, ginger, cloves, nutmeg, allspice. find HERE recipe for Pumpkin Spice spice mix.

American pie with baked pumpkin - Ingredients for a tart of 20-22 cm - 8-10 servings:

  • 500g fragrant dough Morarita
  • 350g baked pumpkin puree
  • 80g brown sugar
  • 2 large eggs (3 if smaller)
  • 80ml sweet cream
  • a spoonful of spice mixture
  • a teaspoon of vanilla extract

Thaw the dough until it reaches room temperature. Preheat the oven to 180 ° C (with ventilation) or 200 ° C (static). We prepare a tart pan with a diameter of 20-22 cm. Place the dough in the form, cut the excess with a kitchen scissors. Put a baking paper over the dough and a cup of rice or beans. They help the dough not to rise when baked. Bake the dough for 8-10 minutes or until slightly browned. Allow to cool, while lowering the oven temperature to 150 ° C with ventilation, 160 ° C static.

For the filling, mix very well the pumpkin puree, eggs, brown sugar, sweet cream, spices, vanilla. We must obtain a homogeneous cream, very fine. We can mix the ingredients with the blender or hand mixer. Pour the composition into the pan, over the crust of tender dough. Bake the tart for 50-60 minutes or until the filling is well placed and makes a beautiful crust. If the medium is still a little gelatinous, don't worry, it hardens as it cools.

When the baked pumpkin pie is ready, let it cool until it reaches room temperature. Then put it in the fridge 2-3 hours before serving.

Baked pumpkin pie is a delicacy that will be to everyone's taste, even those who did not prefer baked pumpkin. It is not very sweet, it lasts a few days in the fridge and the whole house smells great! We serve it with a word of whipped cream and, why not, a globe of ice cream! May you be the best!


Pumpkin Pie Ingredients:

  • 450 grams of white grain flour
  • 1 or
  • 1 teaspoon of vinegar
  • 1 teaspoon salt
  • 150 grams of butter
  • 60 ml. of sunflower oil
  • 1 pumpkin pie of 1.2 & # 8211 1.5 kg.
  • 120 grams of sugar (the filling is sweetened to taste, I used brown sugar, you can put white sugar just as well)
  • 2 teaspoons cinnamon powder
  • 1/4 teaspoon nutmeg (optional)
  • juice of 1/2 lemon
  • 1/4 teaspoon turmeric (optional)
  • 1 tablespoon vanilla extract
  • 1 tablespoon breadcrumbs
  • powdered sugar for sprinkling at the end

Preparation of Pumpkin Pie:

A brief presentation of the ingredients (very simple, by the way) and we can get to work. I wanted to show you the pumpkin, it wasn't big (I got 870 grams of grated pumpkin pulp) but when I cut it I had a pleasant surprise, it was incredibly fragrant.

1. Sift the flour into a bowl and make a hole in the middle. Beat the whole egg with 1/2 teaspoon of salt, add the vinegar, 2 tablespoons of oil and 200 ml. of cold water. Pour the liquid ingredients into the depth formed in the flour and incorporate with a spoon, then knead. Depending on the quality of the flour, you may need a little more water or, conversely, 1-2 tablespoons of extra flour. Knead the dough until it becomes very smooth, non-sticky, with a slightly firmer consistency than a bread dough (kneading should last at least 15 minutes). The dough is gathered in a ball, covered with a bowl or wrapped in cling film and left to rest for at least 30 minutes.

2. Cut the pumpkin in half and peel the seeds, then peel, cut into suitable pieces and scrape through a grater with large holes.

3. In a large saucepan melt 60 grams of butter, add grated pumpkin, sugar, spices, 1/2 teaspoon salt, vanilla extract and lemon juice. Cook the pumpkin, stirring occasionally until soft (about 10 minutes). Allow to cool completely.

4. After the waiting period has passed, it's time to turn the heavy ball of dough into thin, transparent pie sheets. For this, you need a table around which you can move and a clean tablecloth, made of thick cloth. Spread on the table and sprinkle with a little flour (1/2 tablespoon), which is spread with the palm on the entire surface of the table top. The dough is placed in the middle and, for the beginning, it is spread with the rolling pin in a rectangular shape, as thin as possible (image on the left). Put your hands under the dough and first stretch the middle, helping us from behind the clenched fists.

After the middle has thinned well, pull on the thicker edges of the dough, around the table, until the dough thins and reaches beyond the dimensions of the table top. You will not be able to spread the dough in a single stretch, you will need to walk around the table a few times. Ideally, it should not break at all, but some small perforations are allowed.

Finally, the dough should be very thin, so that the pattern of the tablecloth is obvious (pictured right). The thick edges of the dough are cut all around (with scissors or even by hand).

5. Turn on the oven and set it at 190 degrees Celsius. Sprinkle the dough generously on the entire surface with the remaining butter, melted, but not hot, mixed with the remaining oil. Keep about 2-3 tablespoons of the mixture of butter and oil to grease the pie on the surface, before putting it in the oven. Sprinkle the breadcrumbs all over the surface and place the whole pumpkin filling on one of the long sides of the table. (If you don't have butter in the house, you can only use oil to spray the leaves).

6. Starting from the side on which the filling was placed, it is attached to the edge table and lifted, making the pie roll with the filling inside. The edges fold inwards. A long cylinder is obtained.

7. Depending on the preference, the pie can be twisted in a spiral or not. It can be placed in a large U-shaped tray, for example, but I preferred to twist it and carefully place it in the tray covered with baking paper. Sprinkle with the mixture of melted butter and preserved oil on top. Bake in the preheated oven at 190 degrees Celsius for 10 minutes, then reduce the heat to 180 degrees and continue baking for another 35 minutes. Finally, the pie should be brown and appetizing.

Immediately after baking, the dough sheets will be crispy, if you want them softer, you can cover the pie with a clean kitchen towel. For me, there was no such thing, nor did I take it out of the oven well and everyone in the house appeared at once, as if floating on clouds of perfume.

Sprinkle with vanilla powdered sugar and taste with great pleasure. A little too big, as if another portion were working: P.


Pumpkin pie

What would autumn be without the delicious pumpkin pie? Here is the tastiest recipe: in addition to the pumpkin, I added a little cinnamon, for more flavor.

ingredients

1 pumpkin
300 g flour
100 ml of water
100 ml oil
salt
1 egg (optional)
3-4 tablespoons caster sugar
cinnamon

Method of preparation

Cut the pumpkin into large slices. Peel a squash, grate it and squeeze the juice. Set aside, & icircntr a larger vessel.

Prepare the puff pastry as follows: put about 300 g of flour in a bowl, add in the middle a cup of 100 ml of water and 100 ml of oil, salt and, if you wish, an egg.

Knead well, until it becomes a homogeneous dough.

Divide the dough into 2-3 pieces and spread each piece on the table lined with flour, in a thin sheet, like noodles.

Put the grated pumpkin on this sheet, sprinkle with caster sugar and cinnamon.

It rolls on one side and on the other so that it becomes like two rolls.

Do this with each piece of dough.

Place the rolls on the stove tray, greased with oil and lined with flour.


Pumpkin pie

DOGARUIULIAN sent to our contest this wonderful recipe for Pumpkin Pie.

ingredients

for sheets:
1 tablespoon of mineral water
1 tablespoon oil
600gr. flour,
a little salt
1 tablespoon butter

Method of preparation
Mix water, oil, salt and flour and make a crust that we spread thin enough. The spoon of softer butter is mixed with the flour (as it contains) a softer crust is made, which we spread with a spoon over the first crust. Roll and divide in two, but not in halves but one of them to be 1/4. The tray should be greased and lined with flour. Spread the larger sheet again, place in the tray, put the grated pumpkin and mixed with sugar and cinnamon (to taste) on top sprinkle a little semolina (in the rain) and spread the second sheet that is placed on top, place well around the edges so that the syrup does not come out of the pumpkin, prick it with a fork or a knife and put it in the oven for 40 minutes. Remove from the oven, cover a little (until it cools down a bit) with a towel and when it is warm, dust it with sugar. It is a miracle of pie with soft and fluffy sheets, only good for this season.


Pumpkin pie. The easiest and healthiest recipe possible. It conquers you from the first bite! VIDEO

PHOTO GALLERY Pumpkin pie. The easiest and healthiest recipe possible. It conquers you from the first. bite!

The pumpkin pie is next to Apple pie , at the forefront of the preferences of this "niche" of Romanians. Over cheese pie , although it seems hard to believe! You have to say that the pumpkin pie season is autumn, but you have to agree that the pumpkin pie season is all year round!

Pumpkin pie, tender, fragrant and… intensely colored in an appetizing orange, can be prepared quickly, with few ingredients, which are not a burden for the family budget and is always a prized dessert , eaten with lust whenever you pamper your loved ones with such kindness.


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