Pumpkin pie is a beloved dessert that brings warmth and comfort, especially during the fall season. With its creamy texture and delightful sweetness, this version combines nutritious ingredients like cottage cheese and kefir, resulting in a pie that is not only delicious but also packed with flavor. Let’s dive into this easy-to-follow recipe that will surely become a favorite in your household.
Ingredients
- 450 g pumpkin
- 500 g cottage cheese
- 200 ml kefir
- 1/2 teaspoon baking soda
- 3 eggs
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 8 to 10 tablespoons semolina
- 10 g butter
Directions
- Prepare the Pumpkin: Begin by peeling the pumpkin and grating it finely.
- Mix Ingredients: In a large bowl, combine the grated pumpkin with cottage cheese, kefir, and baking soda.
- Add Eggs and Dry Ingredients: Crack in the eggs, followed by the sugar, salt, and semolina. Mix the ingredients thoroughly until well combined.
- Let Rest: Cover the mixture and let it rest for 20 minutes to allow the flavors to meld.
- Prepare Baking Dish: Preheat your oven to 180 degrees C. Grease a baking dish with butter.
- Transfer Mixture: Pour the rested mixture into the prepared baking dish, spreading it evenly.
- Bake: Place the dish in the preheated oven and bake for 40 to 50 minutes, or until the pie is set and lightly golden on top.
- Cool: Once baked, cover the pie with a clean towel and let it cool before serving.
- Serve: Cut the pumpkin pie into pieces and serve.
Prep Time: 15 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour
Servings: Approximately 8 servings
Nutrition Info: High in protein, this pumpkin pie offers a good dose of vitamins and minerals from the pumpkin and dairy ingredients.
How to Serve
This pumpkin pie is best enjoyed slightly warm or at room temperature. For an extra touch of indulgence, consider serving it with a scoop of vanilla ice cream, dollop of whipped cream, or a sprinkle of cinnamon on top. It’s perfect as a dessert after dinner or as a sweet snack throughout the day.
FAQs
1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can substitute canned pumpkin for fresh pumpkin. Just be sure to use pure pumpkin puree without added sugars or spices.
2. How should I store leftover pumpkin pie?
Leftover pumpkin pie can be stored in the refrigerator for up to 3 days. Cover it well to prevent it from drying out.
3. Can I make this recipe gluten-free?
Yes, you can replace the semolina with a gluten-free flour blend or another gluten-free alternative to make the pie suitable for gluten-sensitive individuals.
Pumpkin Pie
Ingredients
Method
- Peel the pumpkin and grate it finely.
- In a large bowl, combine the grated pumpkin with cottage cheese, kefir, and baking soda.
- Crack in the eggs, add the sugar, salt, and semolina, then mix the ingredients thoroughly until well combined.
- Cover the mixture and let it rest for 20 minutes to allow the flavors to meld.
- Preheat your oven to 180 degrees C and grease a baking dish with butter.
- Pour the rested mixture into the prepared baking dish, spreading it evenly.
- Place the dish in the preheated oven and bake for 40 to 50 minutes, or until the pie is set and lightly golden on top.
- Once baked, cover the pie with a clean towel and let it cool before serving.
- Cut the pumpkin pie into pieces and serve.