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Pumpkin Pie

A creamy and nutritious pumpkin pie recipe featuring cottage cheese and kefir, perfect for the fall season.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 450 g pumpkin Peeled and grated finely
  • 500 g cottage cheese
  • 200 ml kefir
  • 1/2 teaspoon baking soda
  • 3 pieces eggs Crack into the mixture
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 8-10 tablespoons semolina
  • 10 g butter For greasing the baking dish

Method
 

Preparation
  1. Peel the pumpkin and grate it finely.
  2. In a large bowl, combine the grated pumpkin with cottage cheese, kefir, and baking soda.
  3. Crack in the eggs, add the sugar, salt, and semolina, then mix the ingredients thoroughly until well combined.
  4. Cover the mixture and let it rest for 20 minutes to allow the flavors to meld.
  5. Preheat your oven to 180 degrees C and grease a baking dish with butter.
  6. Pour the rested mixture into the prepared baking dish, spreading it evenly.
Baking
  1. 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.
  2. Once baked, cover the pie with a clean towel and let it cool before serving.
  3. Cut the pumpkin pie into pieces and serve.

Notes

Serve slightly warm or at room temperature. For indulgence, serve with vanilla ice cream, whipped cream, or a sprinkle of cinnamon. Leftovers can be stored in the refrigerator for up to 3 days.