Pumpkin Pie - 3 Step-by-Step Recipes

Slice the pumpkin and scoop out the pulp. Cover the pumpkin with a lid and microwave for 10 minutes.

Place the soy flour, corn flour, sugar substitute, vanilla, baking powder, and salt in a deep bowl. Mix everything together with a spatula.

Pour olive oil into the dry mixture and break one egg.

Gradually add water and continue stirring.

Knead the dough with your hands.

Place the dough in a plastic bag and refrigerate for 20 minutes.

Take the prepared pumpkin pulp and pour it into a deep bowl. Add the eggs and mix with a mixer.

Pour orange juice and zest, 4 teaspoons of sugar substitute, vanilla, and a little soy flour into the pumpkin puree. Beat with a mixer.

Spread the chilled dough over the entire baking pan. Place it in an even layer along the edges of the pan and smooth the bottom. Trim any excess dough with a knife. Bake in the oven for 15 minutes at 180 degrees Celsius.

Pour the pumpkin filling into the pan with the dough. Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit) and bake the pie for 1 hour, then turn off the heat and let it bake for another hour.

Beat the eggs with the sweetener. You can use any sweetener of your choice instead of erythritol. However, this sweetener is the most similar to sugar.

Add milk and semolina.

Place the cottage cheese in a bowl.

Mash and mix the cottage cheese with the remaining ingredients. Make sure there are no large lumps of cottage cheese left. Otherwise, you'll definitely end up with them on your plate.

Grate the raw, peeled pumpkin. Mix it with half of the liquid cottage cheese-semolina mixture. You'll get a thick mixture with chunks of cottage cheese.

Layer the pie in the prepared pan. First add the curd mixture, then the pumpkin mixture. If the curd mixture is thick enough, you'll end up with a beautiful layered pie.

We prepare the mass for further baking.

Bake at 180 degrees for 45 minutes until done.

Transfer the pumpkin puree into a deep bowl.

Add all the condensed milk to the pumpkin, beat in the eggs, and add salt and pumpkin spices. You can adjust the seasoning mixture to suit your taste. Cinnamon, ginger, and nutmeg are commonly added to the pumpkin.

Add honey.

Mix everything thoroughly until smooth.

Roll out the shortcrust pastry to a thickness of about 3 mm. Transfer the sheet to the pan and press it down with your fingers. Form a nice edge to give the pie a festive look.

Pierce the bottom with a fork to prevent it from swelling during baking.