Pumpkin Pie with Orange - Top 3 Recipes

Wash the orange and grate the peel on a fine grater to obtain the zest.

Peel the orange to remove any remaining peel and extract the pulp. Cut the pulp into segments, carefully removing the veins.

Cut the resulting slices into small cubes.

Grate the pumpkin pulp on a coarse grater.

Add orange pieces and zest to the grated pumpkin.

Pour sugar, cinnamon, and vanilla into the container with the pumpkin. Mix thoroughly.

Sift flour into a separate bowl.

Add 100 g of sugar and a teaspoon of baking powder to the flour. Mix the ingredients.

Coat the chilled butter in flour and grate it on a coarse grater. Add two egg yolks to the same bowl and mix all the ingredients until a dough forms.

Pour ⅔ of the resulting dough crumbs onto the bottom of the baking dish and smooth it over the entire surface.

Add the pumpkin filling to the pan and spread it evenly over the dough, leaving some space around the edges.

Sprinkle the remaining dough on top. Bake in the oven, preheated to 180 degrees Celsius, for 40–45 minutes.

Peel the pumpkin and orange, setting aside half of the orange for garnish. Dice the fruit and vegetable and place in a blender. Be sure to remove the seeds from the orange and trim off as much of the white zest as possible, as it will be bitter.

Add half of the chopped dried apricots, reserving the rest for garnish. Blend everything in a blender until you have a puree with small chunks mixed in. Use a plastic blade to prevent the orange and pumpkin from oxidizing. Alternatively, grind everything in a meat grinder with a coarse grinder.

Beat eggs with sugar until white and airy.

We extinguish the baking soda with vinegar and mix it well so that all the particles react and there are no lumps of soda in the dough afterwards.

Stop the mixer and pour the resulting mixture into the egg mixture. Mix for 10-20 seconds.

Add the filling, blended in a blender, and mix until it is evenly distributed and does not settle to the bottom.

Add the sifted flour in small portions and mix everything well before adding a new portion.

Take a 26 cm diameter hinged pan, line the bottom with parchment paper, and grease the sides with sunflower oil. This will prevent the cake from sticking and make it easier to remove from the pan.

Pour the fragrant batter into the pan and turn it clockwise with your palms several times to even out the surface. Otherwise, the pie will be lopsided. You can make the cake into one layer or divide the batter into two and bake them separately to avoid cutting.

Bake in a preheated oven at 180-200°C for 45-50 minutes. If you're dividing the cake into two layers, bake for 10-15 minutes.

Prepare the cream. Whip the chilled sour cream with the sifted powdered sugar until smooth.

Let the pie cool completely and only then remove it from the pan and cut it in half.

Grease the first cake layer with half of the cream, spreading it evenly with a flexible silicone spatula or pastry spatula.

Cover it with the second layer of cake. Spread the cream not only on top but also around the edges. Decorate it with dried apricots and cranberries in a clockwise circle. Then arrange the sliced ​​apples and oranges in the center, fanning them out.

Pour sugar into a ladle and immediately add water.

Place over medium heat and bring to a boil, stirring occasionally with a spatula to ensure the sugar dissolves completely and doesn't stick to the bottom. A thick-bottomed saucepan will make monitoring the syrup easier.

Cook until the mixture begins to take on a beautiful caramel color. At this point, gradually pour in the orange juice and stir. Then, add the cream in equal portions, stirring well after each addition. Reduce the heat to low to prevent the caramel from burning, which will make it bitter.

Immediately add a pinch of salt and the chopped butter. Turn off the heat and stir until the butter is completely melted into the caramel.

Beat eggs with sugar until a light white mixture is obtained.

Reduce the speed and add the chopped pumpkin puree.

Add vanillin and vegetable oil.

Mix the flour and semolina in a separate bowl. Then, add it to the mixer bowl with the other ingredients, a little at a time. Don't add everything at once, otherwise you'll have to scrape the flour down the sides with a spatula.

We extinguish the soda with vinegar and add it to the dough.

Grease the pan with butter, then pour the batter inside. If you're using a silicone pan, butter is optional. However, it will help ensure the pie is crispier, browner, and more beautiful on all sides.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the cake inside and bake for 45 minutes. Baking time may vary depending on your oven type and power, so feel free to check the cake with a toothpick.

Let the pumpkin pie cool completely.