Pumpkin Pie - Top 5 Step-by-Step Recipes

Peel the pumpkin and grate it on a fine grater.

Beat the eggs together with vanilla sugar and a pinch of salt.

When the foam has lightened slightly and increased in volume, add regular sugar and continue whisking. Eventually, the mixture should turn white and increase in volume by about three times.

Add sour cream and vegetable oil.

Sprinkle grated pumpkin on top and mix well.

Sprinkle the top with sifted flour and baking powder and mix thoroughly until all lumps are gone. A silicone spatula is sufficient for this.

Prepare the pan. If it's metal, grease it with butter and sprinkle with flour, then pour in the batter. You can also transfer the cake to individual silicone molds if desired.

Preheat the oven and bake the cake at 180 degrees for 45 minutes.

Grind pecans in a blender.

Add flour and butter, salt and sugar. Turn the machine back on.

Add cream, eggs and 1 tablespoon very cold water.

Gradually add all the water, keeping the blender running. The result should be a fairly stiff dough. If your blender is too weak, you can mix everything by hand.

Dust a board with flour and knead the dough slightly. Form it into a tight log and wrap it in plastic wrap. Chill in the freezer for 30 minutes.

Roll the dough out evenly, place it on the pan, and press it into all the corners with your fingers. Then poke it generously with a fork and bake for 20 minutes at 180 degrees Celsius. Set aside and let cool.

Melt the butter. Combine all the pumpkin filling ingredients in a bowl. Make sure they're at room temperature to make it easier to combine.

Combine the pumpkin mixture with a mixer until smooth. Set aside.

Peel the apples and cut them into slices.

Soak apple slices in a bowl of ice water and lemon juice.

In a separate bowl, combine the jam with flour, sugar and cinnamon.

Mix until smooth and homogeneous.

Roll the apples in this mixture, making sure they are completely covered with jam.

Place the apples in an even layer on the previously baked dough.

Spread the pumpkin filling over the top. Bake for 40 minutes at 180 degrees Celsius. Brush the top of the crust with milk to prevent it from burning during baking.

Place all the streusel ingredients, except the yolk and cream, in a bowl.

Mash them into uniform lumps and then sprinkle them onto the surface of the finished pie.

If you want a glossier pie surface, mix the yolk with the cream until you get a smooth liquid.

Brush the top of the pie with egg and bake for another 10-20 minutes, until the streusel is golden brown.

Wash the pumpkin and cut it into pieces. Place it on a baking sheet, add a little water, and bake covered with foil. Remove it as soon as it's easily pierced with a knife.

Using a spoon, scrape the pulp into a bowl and grind it in a blender.

You can prepare the puree in advance and store it in the refrigerator under film.

Sift flour, salt, and powdered sugar into a large bowl. Grate cold butter on top or cut it into small cubes. Mix with your hands until smooth.

Add ice water with lemon juice and knead the shortcrust pastry ball.

Knead the dough into a smooth block about 4 cm thick, wrap it in plastic and put it in the freezer for 30 minutes to let it set and stabilize.

Roll out the dough into a thin sheet 3-5 mm thick.

We transfer it to the pan, press it down, and form a nice edge. Trim off any excess. We'll use it for decorating the pie in the final step.

Poke the bottom with a fork to prevent the dough from swelling in the oven.

Place a sheet of foil on top of the dough and add rice, buckwheat, or beans as a weight. Bake, then remove the weight. Brush the still-hot pie crust with egg white.

Combine salt, eggs and both types of sugar in a separate bowl.

Beat until smooth.

Add all the spices and zest. Stir, then combine with the starch and pumpkin puree. Finally, add the cream and mix until smooth.

Pour the filling into a baked shortcrust pastry pan.

Bake until done. The filling should be completely set. When pierced with a knife, it should come out almost clean. One sign of doneness is the appearance of cracks in the center of the pie.

Roll out the remaining shortcrust pastry. Cut out pretty leaves or any other decorations.

Brush the decorations with egg yolk and bake until golden brown.

Arrange the mixture beautifully on the cooled pie. You can decorate it with star anise, ground nuts, or other embellishments of your choice.

Mix the butter, flour, and salt. Gradually add cold water until you have a stiff shortcrust pastry. It's best to start with all ingredients cold.

Sprinkle the dough block with flour, knead it, wrap it in plastic and put it in the freezer for half an hour.

While the dough is chilling, core the pears and cut them into long wedges. You can also peel the skin for a softer texture.

Peel the pumpkin and cut into small cubes.

Place the pumpkin on a baking sheet in a single layer, drizzle with honey and olive oil, and sprinkle with rosemary. Cover with foil and bake for 20 minutes at 200 degrees Celsius.

Pour brown sugar into a preheated saucepan. Once melted, add butter, a sprig of rosemary, and cinnamon sticks. Stir and add the pear.

Sauté the fruit, stirring frequently, until almost all the liquid has evaporated.

Sprinkle the almost-cooked pear with a mixture of cornstarch and a small amount of brown sugar. Stir again.

Cool the finished pear until the caramel thickens.

Roll out the dough from the freezer to a thickness of about 3 mm.

Carefully place the sheet onto the pan, tuck in all edges and form the sides.

Place a sheet of foil on the bottom of the pan and sprinkle with buckwheat. Then bake the pie crust until done. The buckwheat will prevent the bottom from puffing up and warping in the oven.

Place pumpkin puree, sugar, salt, orange zest, and 2 eggs in a blender. Mix well and pour into a new bowl.

Add 2 tablespoons of starch to the resulting mixture and mix thoroughly with a spoon.

Mix the cottage cheese, egg, sugar, and salt in a blender. Pour into a new container.

Add 2 tablespoons of starch, sour cream, and 25 grams of boiled poppy seeds to the curd mixture. Mix thoroughly until smooth.

Place the prepared mixtures into the baking dish, starting from the center and with the curd mixture. Alternate layers.

Continue forming the pie until you run out of ingredients. You can decorate the top by drawing various lines with a spatula. Bake in the oven for 50 minutes at 180 degrees Celsius. Check for doneness with a skewer.

Prepare the filling. In a deep bowl, thoroughly mix 100 grams of pumpkin puree, sour cream, sugar, salt, and 1 egg.

When done, remove the pie from the oven and pour the sour cream-pumpkin mixture over it. Return to the oven for another 10 minutes at the same temperature.