Pumpkin Pie with Cottage Cheese – 6 Step-by-Step Recipes

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.

Blend the baked pumpkin until it becomes puree.

Add honey, starch, egg, and orange zest to the container with the pumpkin puree. Mix everything thoroughly with a blender.

Place the cottage cheese, starch, honey, and egg in a separate bowl. Beat all ingredients until smooth.

Transfer both mixtures into pastry bags and begin layering the pie, one at a time. Start with the pumpkin mixture and pipe it along the edges of the baking pan.

After filling the first layer, lay out the second one in a checkerboard pattern.

Once the mixture is finished, you can apply additional designs using a toothpick.

Place the pie in an oven preheated to 170 degrees for 50-60 minutes, checking periodically for readiness.

Chop the pumpkin pulp and simmer in a saucepan over medium heat until done.

Place the prepared pumpkin pulp, 100 grams of sugar, 2 eggs, and one and a half teaspoons of lemon zest in a deep container. Blend everything until smooth.

Add flour to the mixture and mix thoroughly.

In a separate bowl, place the cottage cheese, 2 eggs, and 100 grams of sugar. Mix everything together with a blender.

When ready, add flour to the curd mixture and mix thoroughly with a spoon.

Grease the bottom and sides of the multicooker bowl with melted butter.

Using a tablespoon, spoon the pumpkin and curd mixtures into the bowl, one at a time, starting from the center.

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.

Cut the pumpkin flesh into small pieces and cook in a saucepan until tender. Blend the cooked pumpkin until pureed.

In a separate bowl, beat the eggs, semolina, salt, and sugar. Mix until smooth.

Add cottage cheese to the egg-semolina mixture. Mix thoroughly with a spoon.

Add pumpkin puree to the curd mixture and add milk. Mix all ingredients together.

Grease a baking pan with butter and pour the batter into it. Bake in a preheated oven at 175 degrees Celsius for 40-50 minutes, checking periodically with a skewer.

In a deep bowl, thoroughly mix the flour with sugar, salt, baking powder and vanilla.

Add butter to the mixture and mix the ingredients with your hands until loose.

Pour the egg and sour cream into the container and then mix thoroughly.

Knead the prepared mixture with your hands until it reaches the consistency of soft dough.

Separate a third of the dough and roll it into balls for quick cooling.

Place the dough balls in the freezer for 15-20 minutes.

Transfer the remaining dough to a greased baking pan and smooth it out. To make it easier to pour the filling, create small ridges around the sides.

In a separate container, thoroughly mix the cottage cheese, 70 grams of sugar, starch, vanillin and egg.

Take another deep bowl and grate the pumpkin pulp, orange zest, 25 grams of sugar, and starch into it. Mix the ingredients until smooth.

Transfer ⅔ of the curd filling to the baking dish, spreading the mixture around the dough in a circle along the edges.

Now take 2/3 of the pumpkin filling and spread it on the dough, creating a second inner circle. Press each circle into a tight circle.

Fill the new circle with the remaining curd mixture, and place the remaining pumpkin mixture in the center of the pie.

We take the balls out of the freezer and spread them on top of our pie.

Spread the shavings over the dough in an even layer.

Place the pan in an oven preheated to 180 degrees Celsius. Baking time is approximately 45–55 minutes.