Pumpkin and cottage cheese pie in the oven
- Proteins: 9 g
- Fats: 11 g
- Carbohydrates: 25.3 g
- Total time:
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Complexity:
For experienced cooks. Special equipment may be required.
- Number of servings: 1
A simple, time-tested pie recipe. Perfect for beginner cooks looking to make pumpkin pie for the first time.
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Semolina3 tbsp
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Cottage cheese300 G
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Egg C12 pcs
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Butter2 tsp
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Raisin50 G
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Pumpkin500 G
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Sugar6 tbsp
Cut the pumpkin flesh onto a lined and greased baking sheet. Bake in the oven for 40-45 minutes at 180 degrees Celsius.
Transfer the baked pulp to a blender container, add 1.5 tablespoons of semolina and 3 tablespoons of sugar. Blend the ingredients.
Add the beaten egg and mix with the other ingredients.
In a separate deep bowl, add the remaining semolina and sugar, cottage cheese, raisins, and one egg. Stir the mixture with a fork.
Spread the first layer of pumpkin mixture into the pan. Use about three tablespoons per layer.
We spread the second layer of the pie with the curd mixture. Also three tablespoons.
Alternate layers until you run out of ingredients. The final layer should be cottage cheese.
Place the pan in the oven for 40–50 minutes at 180 degrees.
Remove the baked pie from the pan while it's still warm. Turn it over and sprinkle with powdered sugar, if desired. It's ready!
- 40 min
- 253.1 kcal
- 3378
- 55 min
- 157.8 kcal
- 2616
- 1 hour
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- 1 hour
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- 1 hour 40 minutes
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- 1 hour 10 minutes
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- 55 min
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- 1 hour 20 minutes
- 160.1 kcal
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