Pumpkin pastila
Pumpkin is a healthy vegetable, rich in vitamins and minerals. To preserve its richness for as long as possible, I recommend making homemade pumpkin spiced pastila in an electric dehydrator. This treat is packed with nutrients and will be enjoyed by both adults and children.
- Proteins: 4.2 g
- Fats: 0.2 g
- Carbohydrates: 33.7 g
- Total time:
- Time in the kitchen:
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Complexity:
A simple recipe.
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Number of servings:
2 This amount of product is enough to fill two trays in an electric dryer
Pumpkin pastila is quick and easy to make. It pairs beautifully with other vegetables and various spices. It makes a delicious, natural dessert, free of sugar, preservatives, flavorings, and colorings, making it an excellent choice for healthy eaters and children.
Pastila keeps well, so the pumpkin's beneficial properties can be preserved for a long time. The finished treat can be simply served with tea or coffee, or used as a decoration for cakes, pastries, or cupcakes.
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Baked apples200 G
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Baked pumpkin600 G
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Ginger root30 G
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Lemon1 pcs
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Cinnamon0.5 tsp
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Cardamom0.25 tsp
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Carnation0.25 tsp
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Honey1 tbsp
Prepare all the necessary ingredients. Core the apples, remove the seeds and peel the pumpkin, cut into small pieces, and simmer in the microwave until soft. You can cook the apples and pumpkin in a shared bowl. Simmering is not necessary in the microwave; use whatever method is most convenient for you.
Finely grate the ginger and squeeze the juice through cheesecloth. You'll get about 1 tablespoon of juice. Squeeze the lemon juice into the mixture as well.
In a blender, combine the apples, pumpkin, dried spices, ginger and lemon juice mixture, and honey. Blend until smooth. The end result should be a puree with no fruit or vegetable chunks.
We'll be making pastila. in a vegetable dryerLine a tray with parchment paper, grease the surface with a small amount of sunflower oil, and spread the puree into an even, thin layer. Dry on high power for 6-7 hours. If drying in the oven, set the temperature to 60-70 degrees Celsius (140-158 degrees Fahrenheit), be sure to use the convection mode (if available), and leave the door slightly ajar.
The finished pastila can be rolled into a tube and cut. Kitchen scissors are the easiest way to do this.
Pumpkin pairs perfectly with apples. Plus, the pectin found in apples makes the treat more smooth and elastic.
You can add the juice and zest of citrus fruits such as lemon, orange, mandarin, kumquat, and ginger juice to pumpkin pastila. These flavors will add a piquant flavor to the finished dessert and provide it with additional vitamins.
Cinnamon, cardamom, cloves, nutmeg and any other spices will make the pastila more vibrant in taste and original.
Pumpkin pairs well with almost any fruit, spice, and dairy product, so feel free to experiment with the ingredients. If you're looking for a juicy and soft dessert, consider adding grapes, gooseberries, or apricots. To offset the pumpkin flavor, simply add hyssop, kanufer, or mint. However, keep in mind that, for example, pumpkin pastila with yogurt will have a shorter shelf life than one with orange.
Store pumpkin pastila in glass jars, tightly sealed plastic containers, or wrapped in paper at a temperature no higher than 18 degrees Celsius in a dry, dark place. The shelf life is 1.5 months.
To extend the shelf life, place the marshmallows in a freezer-safe container and place them in the freezer. This will keep them fresh for several months.
But don't put the container of marshmallows in the refrigerator. There, the treat will quickly lose its appeal and spoil.
Now you know how easy and fast it is do pumpkin pastila at home. If you liked it recipe, save it for yourself and share ideas with your friends.
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