Pumpkin Pie - 11 of the Easiest, Quickest, and Most Delicious Recipes

Place the softened butter and sugar in a deep bowl. Using a whisk or mixer, beat the ingredients until fluffy and light in color.

Add the egg and sour cream to the butter mixture and mix until smooth.

Add flour and baking powder.

Mix the dough.

Wrap the dough in cling film and put it in the refrigerator for 30 minutes.

Roll out the chilled dough into a circle with a diameter slightly larger than the diameter of the baking pan.

Place the dough on a greased baking pan.

We pierce the dough with a fork.

Cover with parchment paper and sprinkle any cereal on top to prevent it from rising during baking.

Bake the pie base in the oven at 180 degrees for 15 minutes.

We peel the pumpkin, remove the seeds and cut it into small pieces.

Place the pumpkin pieces in a saucepan, cover with water, place on the fire and cook for 15 minutes after boiling.

Strain the pumpkin, place it in a deep bowl and add sugar, vanilla and spices.

Blend the ingredients until they become puree.

Add eggs, cream, and starch to the pumpkin puree.

Mix everything well with a whisk until smooth.

Place the filling on the dough.

Bake the pie for 45 minutes at 180 degrees.

Cool the finished pumpkin pie slightly and decorate with powdered sugar.

Place flour, salt, baking powder and cinnamon in a deep bowl.

Mix the ingredients carefully.

In a separate bowl, break the eggs, add sugar and beat lightly with a whisk or mixer.

Pour in vegetable oil and continue whisking the mixture until smooth.

Add coarsely grated carrots and pumpkin, along with raisins and nuts, to the egg mixture. Mix everything together with a spoon or spatula.

Pour the flour mixture into the carrot-pumpkin mixture.

Mix everything well until smooth.

Place the resulting dough into a parchment-lined pan.

Bake the pie for 35 minutes at 180 degrees.

We prepare all the necessary ingredients.

Prepare the pumpkin dough. Puree the cooled baked pumpkin in a blender until smooth and place in a deep bowl.

Add orange zest to pumpkin puree and mix until smooth.

In a separate bowl, break two eggs, add salt and vanilla sugar and begin beating at low speed with a mixer.

Gradually add sugar and increase mixer speed. Beat the mixture until fluffy, stiff peaks form.

Add pumpkin puree and vegetable oil to the resulting mixture and mix everything well.

Pour flour and baking powder through a sieve.

Mix the mixture thoroughly to avoid lumps.

Prepare the chocolate dough. In a deep bowl, combine the eggs, vanilla sugar, and salt. Beat the ingredients at low speed with a mixer.

Gradually add sugar and increase the whisking speed.

When the mass has increased in volume and become stable, pour in kefir and vegetable oil and mix well.

Pour flour, cocoa and baking powder through a sieve.

Carefully mix the mixture until smooth.

Place the dough into a parchment-lined pan, alternating between chocolate and pumpkin dough.

The future pie at this stage will look like this.

Place the pan in a preheated oven at 180 degrees Celsius and bake the pie for 1 hour. Check for doneness with a wooden skewer; it should come out clean.

We prepare the necessary ingredients.

Peel the pumpkin, remove the seeds and grate on a fine grater.

Break the eggs into a deep bowl and beat lightly.

Add sugar and vanilla to the eggs and beat until smooth.

Add sour cream to the resulting mixture.

Then add the grated pumpkin and lemon zest. Mix until smooth.

Add flour and baking powder and mix well with a whisk to avoid lumps.

Pour in vegetable oil and mix the mixture thoroughly again.

Line the pan with parchment paper and pour the dough into it.

Bake the pie at 180 degrees Celsius for 35-45 minutes, until fully cooked. Then let it cool thoroughly.

In a deep bowl, mix flour, sugar and baking powder.

Grate the chilled butter on a coarse grater and add it to the flour along with salt.

Mix the ingredients well with your hands or a spoon.

Add vinegar, vanilla sugar, egg yolks.

Rub the mixture again with your hands. The resulting dough should resemble coarse crumbs.

Carefully spoon half the dough into the pan. Refrigerate the entire dough for a few minutes.

Grate the pumpkin on a coarse grater, add sugar, zest, and orange juice.

Mix everything carefully.

We take the dough out of the refrigerator and put the filling on it.

Sprinkle the remaining crumbs on top of the filling.

Bake the pie at 180 degrees Celsius for 35-40 minutes. It should be nicely browned.

The most delicious pumpkin pie is ready.

We prepare the necessary ingredients.

Carefully peel the pumpkin and remove the seeds.

Cut into cubes with a knife.

Place the pumpkin in the mold.

Bake for 40-45 minutes at 180 degrees until soft.

In a separate deep bowl, mix flour with salt.

Add the butter, grated on a coarse grater, to the flour.

Gently mix the ingredients with a spoon or your hands.

Pour in water with lemon juice and quickly knead the dough.

Wrap it in film and put it in the refrigerator for about 30 minutes.

Puree the cooled pumpkin with an immersion blender.

Add eggs, spices and condensed milk to the pumpkin puree.

Mix the mixture until smooth.

Roll out the chilled dough and cut out a circle from it.

Place the dough into the pan, create edges and prick it with a fork to prevent bubbles and cracks from appearing during baking.

Bake the dough for 15 minutes at 180 degrees.

Remove the shortcrust pastry from the oven, cool slightly and spread the pumpkin filling on top.

Bake the pie at 180 degrees for 45 minutes.

The filling should become dense and the edges of the dough should be well browned.

Pour the flour into a deep bowl or plate, add a pinch of salt and mix.

Grate the chilled butter on a coarse grater and add to the flour.

Pour ice water into the resulting mixture.

Gently knead the dough with your hands.

Roll out the dough into a circle.

We put it into the pan, distribute it evenly and make sides.

Peel and seed the pumpkin, cut into small slices and bake in the oven at 180 degrees for 40 minutes.

Place the cooled pumpkin into a blender bowl, add the egg, yolks, and condensed milk.

Add spices.

Beat the pumpkin mixture until smooth.

Pour the prepared filling onto the dough.

Bake the pie for the first 15 minutes at 200 degrees, then reduce it to 180 and bake for another 30 minutes.

Let the finished cake cool thoroughly, and then draw a spider web on it using chocolate icing.

You can use ready-made glaze or melt dark chocolate.

The original pumpkin pie for Halloween is ready.

Prepare the ingredients.

Peel the pumpkin and apples and grate them on a coarse grater.

Squeeze the grated apples and sprinkle with cinnamon.

In a deep bowl, combine softened butter, sugar, eggs and salt.

Blend everything until smooth.

Add apples and pumpkin to the resulting mixture one by one.

Mix the mixture until smooth.

Sift flour and baking powder through a sieve and add to the pumpkin and apple mixture.

Mix thoroughly.

Pour the resulting dough into a parchment-lined pan.

You can decorate the top of the pie with apple and pumpkin slices and sprinkle with sugar.

Bake the pie at 200 degrees Celsius for 1 hour. Then let it cool thoroughly.

Prepare the ingredients for the dough.

In the bowl of a food processor, combine flour, sugar, cold butter and baking powder.

Blend the ingredients for 10 seconds until they form crumbs. If you don't have a food processor, you can puree the mixture by hand.

Add the egg.

Knead the dough (in a food processor or by hand).

Set aside a small portion of the dough for decoration.

Wrap the rest in cling film and put it in the refrigerator.

Prepare the ingredients for the filling.

In a deep bowl, combine pumpkin puree, cottage cheese, sugar, egg, semolina, salt and cinnamon.

Blend the ingredients using an immersion blender until smooth.

We take the dough out of the refrigerator and spread it over the pan.

Then pour the pumpkin filling over it.

We make decorations from the set aside piece of dough.

We put them on the pie.

Bake the pie at 180 degrees for 40-45 minutes.

Let the finished pie cool. Then lightly dust it with powdered sugar.

Prepare the ingredients for the filling.

Peel the pumpkin and cut into small cubes.

Place the pumpkin pieces in a heavy-bottomed saucepan, cover with water, and set over medium heat. Once boiling, reduce the heat to low and simmer for 15 minutes.

Add raisins and sugar to the pumpkin, mix everything and cook the resulting mixture for a few more minutes until the sugar is completely dissolved.

Then remove the pan from the heat and cool the filling.

Prepare the ingredients for the dough.

Pour warm water into a small container, add 1 tbsp. sugar and yeast.

Mix everything well and leave for the yeast to react.

In a separate bowl, beat the yolks with sugar.

Pour in kefir, add salt and mix until smooth.

Add yeast to the resulting mixture.

Add flour in several additions, stirring each time until smooth.

When the mixture becomes homogeneous, pour in the vegetable oil and mix everything again.

Sprinkle the table or a special board with flour and knead the dough.

Place the dough in a bowl and cover with a towel.

We leave it in a warm place for 1 hour.

When the dough has risen, knead it lightly again.

It is important to be careful not to score.

Divide the dough into two parts and roll each to a thickness of 1 centimeter.

Place one part of the rolled out dough onto a baking sheet lined with parchment paper.

We spread the cooled pumpkin filling on it.

Cover the top with the remaining dough.

Decorate the pie to your taste.

Brush with egg until nicely browned.

Bake the pie at 180 degrees for 35 minutes.