Classic pumpkin pie. Apple-pumpkin cake. Unrealistically delicious

Cheese pumpkin cake Cut the pumpkin pulp into cubes and boil until soft. Add lemon juice, cool the mixture and mash into a puree. Mix cottage cheese with vanilla and sugar (the amount of sugar can be changed depending on the acidity of the cottage cheese). B&n...You will need: shortbread dough - 500 g, pumpkin pulp - 600 g, lemon juice - 2 tbsp. spoons, cottage cheese - 600 g, sugar - 1/2 cup, egg - 5 pcs., starch - 2 tbsp. spoons, black currants or blueberries - 200 g, heavy cream - 100 g, vanillin - on the tip of a knife

Pumpkin cake (2) Mix butter with sugar, add flour, salt, knead the dough and put it in a cool place for 30 minutes. To make the filling, cut the pumpkin into slices and bake over low heat until softened. Rub the finished pumpkin through a sieve, mix with...You will need: flour - 220 g, butter - 120 g, sugar - 1 teaspoon, salt to taste, pumpkin - 1 kg, sugar - 3 tbsp. spoons, cognac - 50 g, eggs - 2 pcs., milk or cream - 100 g, cinnamon - 1 teaspoon, zest of 1/2 lemon, nutmeg - 1/4 teaspoon, ginger...

Pumpkin cake Mix flour with soda, salt, cinnamon and cloves. Beat margarine with sugar, gradually adding eggs and pumpkin puree. Add dry ingredients and knead the dough. Place the dough in a greased pan and bake for 1...You will need: pureed baked pumpkin - 2 cups, wheat flour - 3 cups, soda - 2 teaspoons, salt - 1/4 teaspoon, ground cinnamon - 1 teaspoon, ground cloves - 1/2 teaspoon, margarine - 125 gr., sugar - 3/4 cup, eggs - 2 pcs., sugar - 1/4 cup, flour...

Pumpkin cake 1. Mix butter and 100 grams of sugar, add sifted flour and salt, knead the dough and leave in a cool place for 1 hour. Separate egg whites from yolks. 2. Peel and cut the pumpkin into slices, place on a baking sheet (meaty side up), place...You will need: milk or cream - 4 tbsp. spoons, eggs - 2 pcs., sugar - 100 g, pumpkin - 1 kg, salt - 1 pinch, sugar - 1 teaspoon, butter - 150 g, wheat flour - 250 g, salt - 1 pinch, grated zest 1 /2 lemons

Pumpkin cake Grate the pumpkin on a coarse grater, add hot water or milk and simmer until soft. Cool and mix with salt, flour, eggs and bake pancakes in a greased frying pan until golden brown. Refrigerate. ...You will need: chopped parsley - 3 tbsp. spoons, garlic - 3 cloves, mayonnaise - 150 g, salt, vegetable oil - 3 tbsp. spoons, egg - 2 pcs., wheat flour - 1 cup, water or milk - 1 cup, pumpkin - 1.5 kg, grated zest - 1 lemon, ground red pepper - ...

Light yogurt cake Dough. Knead the dough from the indicated ingredients. Wrap in film and place in the refrigerator for 30 minutes. Heat the oven to 200C. Roll out the dough and line the pan to about 24 cm. You can roll it out directly on the paper. Transfer to form (adjust size). Proko...You will need: Dough: 200 g flour, 75 g sugar, a pinch of salt, a pinch of baking powder, 100 g butter, 1 egg, 2 tbsp sour cream, Filling: 450 g yogurt, 3 tbsp maple syrup (can be honey), 3 tbsp lemon juice, 250 ml cream, Fruit pulp (about 600 g) (mango, club...

Cake for pumpkin lovers! Steam coconut flakes with boiling water. Bake/boil the pumpkin until soft, drain in a colander, and drain. Grind oatmeal in a blender. Puree the pumpkin and place in a colander again. Add shavings (drain water) and zest. Beat the egg whites with one third of the sugar...You will need: Sugar - 1 cup (adjust depending on the sweetness of the pumpkin and taste). Pumpkin - 350 g, Sour cream - 4 tbsp. l., Egg - 2 pcs., Orange zest (I used dry) - 1 tsp., Coconut flakes (pre-mixed with 0.5 cup of boiling water) - 0.5 cup., Oatmeal - ...

A very unusual and healthy cake! Make cookies according to this recipe: http://www.edimdoma.ru/recipes/32600, you can use half a portion, I put the extra dough in the freezer, it will definitely come in handy later. Pour boiling water over poppy seeds. Boil the pumpkin until tender and cool. In a blender, mix pumpkin eggs, semolina, sa...You will need: For the pumpkin layer: Pumpkin - ~ 800g, Semolina - 3 tbsp, Egg - 2 pcs., Sugar - 6 tbsp, For the banana layer: Bananas - 4 large, Semolina - 3 tbsp, Eggs - 2 pcs., Sugar - 4 tbsp., Vanillin - 1/4 tsp., For cookies: Water - 0.5 tbsp., Vegetable oil - 0.5 tbsp., Flour...

Pumpkin cake Grate the pumpkins on a coarse grater, pour in hot milk (or water) and simmer until soft. Cool and mix with salt, flour, eggs, and bake pancakes in a greased frying pan until golden brown. Cool For the cream, chop the garlic, mix with...You will need: 1.5 kg of pumpkin, 1 glass of milk, 1 glass of wheat flour + 2 more tablespoons, 2 eggs, 3 tablespoons of vegetable oil, salt, 100 g of mayonnaise, 1 box of cottage cheese (200 grams), 3 cloves garlic, 3 tablespoons chopped parsley, grated zest, half a lemon,...

Vegetable cake with pumpkin Cut the eggplant into slices, add salt, pepper and let stand for 20-30 minutes so that the bitterness goes away. Then fry both sides in vegetable oil. Cut the zucchini and tomatoes into 0.7 mm slices, add salt, pepper and fry in vegetable oil on both sides... .You will need: 1 eggplant, 1 zucchini, 1 small pumpkin, 4 fresh tomatoes, 4 carrots, 4 onions, 1 paprika, 100 g mayonnaise, 1 head of garlic, 100 g vegetable oil

Pumpkin pie – already well known to many under the name “pumpkin pie” – is an invention of American culinary thought that has gained well-deserved popularity throughout the world. The fashion for this spicy pie, which immediately includes half a pumpkin, has finally come to us. A thick layer of fragrant, tender filling that perfectly holds its shape on a thin crust of crispy dough - this is what a classic pumpkin pie is; a recipe with a photo will be required for those who do not yet feel very confident in baking this kind of pies. I will show you how to make the right pumpkin puree for a pie, how to knead the simplest chopped dough, which after baking resembles a puff pastry, and, finally, how to make the most important thing - the filling. It’s just the easiest thing to prepare. As for the set of spices, it can be anything you like. You don’t have to look for star anise or grind cloves in a coffee grinder. A mixture of cinnamon, ginger and nutmeg will be enough. The main thing is that the amount of spices should be at least a heaped teaspoon. Otherwise, the pie will not taste spicy, but will taste somewhat vegetable.

Ingredients:

200 g flour
120 g butter
3.5 tablespoons water

800 g pumpkin
½ can of condensed milk
3 tablespoons cream 33% (can be replaced with condensed milk)
1.5 teaspoons honey,
2 eggs,
1 heaped teaspoon of spices

Set of spices:

0.5 teaspoon cinnamon,
1/5 teaspoon ginger,
1/5 teaspoon nutmeg,
2 cloves,
1 star anise

Pumpkin Pie Recipe

We will divide the preparation of pumpkin pie into three conventional steps, this will make it easier to understand and master the sequence of actions.

1. Making pumpkin puree

That's where we'll start. Peel the pumpkin from the skin and seeds, cut it into pieces of arbitrary shape, add water and let it cook. Cooking time depends on the type of pumpkin. I had two of them - Hokkaido (small bright orange pumpkin) and butternut (matte cream bottle-shaped). I specifically noted the time: Hokkaido was ready in 15 minutes, butternut squash was boiled in 20.

Then turn the pumpkin into puree. I rubbed the pumpkin through a sieve. It took exactly 5 minutes - the pumpkin is very soft and easily grinds. You can punch it with a blender, if available.

I left the finished puree in the pan. And while I was making the dough, it came off a little more with water, which I drained through a sieve. The resulting puree was dense and not watery. And the pie filling held its shape perfectly.

2. Making pumpkin pie dough.

Everything is very simple here. I have made this dough many times and love it dearly - I am amused by the fact that they knead it... with a knife. So, take the flour and pour it onto the board or table. Take the butter out of the refrigerator. We spread the butter on the flour, add salt, take a knife and start cutting the butter into pieces, each time sprinkling them with flour. I scoop up the flour from the left. The goal is to turn the flour and butter into crumbs. The size of the pieces is about the size of a pea. Really, is it clear? You can lightly rub the very fine crumbs with your hands. But don't get carried away. The oil should remain cold. That's the whole point.

Next, we make a slide out of our crumbs. There is a hole in the middle. For some reason it reminds me of a deep volcano crater. Pour cold water into the hole (the colder the better!). And then quickly, raking the crumbs from all sides, knead the dough. If you're worried that the water might spread, do what I did before: I poured the crumbs into a wide bowl, poured water and kneaded the dough in the bowl. Nothing leaked out.

The end result should be a dough like this. It may be a little uneven in appearance, with marbled streaks of oil. No problem. The main thing is not to overmix it, otherwise you will end up with inedible, rough rubber.

Now we need to make the base for the crust. Let's take the form. I always line the pan with baking paper when I bake this kind of pies, as there have been cases when it was impossible to remove them whole.

I put the dough on a sheet of paper and begin to knead it first with my hands, and then go over it with a rolling pin to make a circle. The edges don't have to be perfectly straight.

Then I put the dough together with the paper in the mold and lay it tightly, running my fingers along the contour so that there are no voids left. If you want your cake to be even, then run a rolling pin along the edge of the pan - the excess dough will fall off. But I like it when the edges are ragged. It somehow looks cozy and homey. A real autumn pie.

Ready. We put the form in... the freezer. Paradoxical but true. Usually such a “basket” of dough is baked separately until half-cooked, and only then the filling is poured into it. But I read from German chefs that you can keep it in the freezer and then bake it straight with the filling. Indeed, the dough is completely baked. Why dont know.

3. Make pumpkin filling.

Well, the most interesting thing. Especially for those who, like me, love to mix something colorful in a large saucepan, getting visual pleasure from the resulting play of colors and patterns.

Add condensed milk to pumpkin puree. Stir until smooth.

Add spices. Here they are in my set. The lightest one is ginger. Next, clockwise, cinnamon, then star anise and two cloves ground in a coffee grinder, and closest to you is nutmeg. Add a spoonful of honey.

Beat two eggs and add cream. Beautiful, is not it?

Mix everything until completely homogeneous and pour into a “cup” of dough.

Place the pie in a preheated oven at 180 degrees. Strictly to the lower level! (Otherwise the dough will not bake and the top will burn.) Bake for exactly 1 hour. If you are embarrassed that the center of the pie is slightly shaking, then know that this is how it should be.

The pie is served completely cooled. Ideally, let it sit in the refrigerator overnight.

And Americans also like to put a mound of white cream on a piece. They make it with cream cheese. There is tension in our country right now. So I made the simplest cream by mixing 150 grams of butter at room temperature and the remaining condensed milk with a mixer. There was even more cream than was necessary. But my husband demanded that I make a double portion of cream for his portion. So everything was eaten clean. I wish the same for you. :)

Pumpkin pie is a dish whose recipe is found in the cuisine of almost all peoples of the world. Not without reason, because pumpkin is not only a very healthy vegetable, but also relatively cheap, and making dishes from it is a pleasure.

Pumpkin pie is especially popular in America. It is prepared on holidays such as Halloween and Christmas. True, Americans prefer to use canned pumpkin, although if the pie is made from a fresh vegetable, it turns out much healthier and tastier.

History of pumpkin pie

Baking pumpkin pies in America began a very long time ago. At that time, it was still an unconquered continent, inhabited by Indians and wild mustangs, and the process of colonization was just beginning.

In those days, the recipe for pumpkin pie was not much like the modern one. The dish was a pumpkin, the flesh of which was cut out, mixed with honey and spices and returned to its place. The vegetable was not baked in the oven, but put on the fire (there were no ovens in America at that time) and baked until cooked. Thus, the pumpkin acted both as a dish and as a vessel in which this dish was prepared.

But times are changing, and now the pie is made from dough and pumpkin filling. The result is a very tasty delicate dessert that will decorate any holiday table. Even a novice housewife can make it easily.

Pumpkin pie was also popular in Rus'. It was called “chapilg” and was made from sour dough in a frying pan. Chapilg was a closed pie and was more of a “second” dish than a dessert. It takes longer to prepare than classic American pie, and the process is more labor-intensive.

Pumpkin Pie Recipe

Pumpkin pie is a dish that does not require capital budget expenditures or serious effort. It is prepared quickly and easily, and the taste is pleasant and tender.

To prepare you will need:

Pumpkin – 300-400 grams;
Flour – 1 glass;
Butter – 1 pack;
Eggs – 3 pieces;
Sugar – 1/2 cup;
Lemon – 1 piece (you will need both juice and zest);
Baking powder (or soda) – 2 (0.5 in the case of soda) teaspoons.

Cooking process:

Peel the pumpkin and remove seeds as shown in the photo and chop it. You can grate it on a coarse grater or cut it into small pieces.

Mix eggs and sugar thoroughly. It is better to use a mixer for this purpose. If you do everything correctly, the egg-sugar mixture should turn into foam (see photo).
Melt the butter in a water bath, cool slightly and pour into the egg mixture, stirring constantly. This must be done quickly to prevent the eggs from curdling from contact with the heat.

Next, pour the juice of one lemon into the resulting mixture and add flour with baking powder mixed in it. If you decide to use soda, you should first “quench it” with lemon juice.
Stir the dough and add lemon zest to it. This will give the baked goods a unique subtle aroma and delicate taste.

The last ingredient to be mixed into the dough is pumpkin. You can use pumpkin puree (a vegetable minced through a meat grinder), but then the dough may turn out to be too liquid and the pie will not “grab”, so it is better to use a coarse grater. Stir the chopped pumpkin into the dough and let it stand for 5-10 minutes.

At this time, grease the baking dish with refined oil. Pour the finished dough into the mold and place it in the oven (see photo).
The pie should be in the oven, preheated to 200 degrees, until the middle is baked. You can check readiness with a wooden stick or match. It usually takes about half an hour to prepare.

Pumpkin pie with lemon zest will appeal to both children and adults.

You can serve the pie by decorating it with sour cream or whipped cream (see photo). It is perfect for both a regular breakfast and a holiday table.

Other types and recipes of pumpkin pies

The American pumpkin pie in the oven, shown in the photo above, although it is the most famous, is far from the only one of its kind. Pumpkin pies are made in England, Russia and even Greece, and each dish has its own significant differences. Below are some interesting pumpkin pie recipes that can be made in the oven.

Delicious Greek pumpkin pie

You will need:

Pumpkin – 500 grams;
Purchased puff pastry – 2 sheets (you can make it yourself);
Sugar – 100 grams;
Flour – 200 grams;
Spices – cinnamon, ginger;

The pumpkin must be boiled or baked and mashed until smooth. Add flour, sugar and spices to the pumpkin mixture. You can add raisins or apple.

Line a greased pan with dough. The sheet of dough should cover the bottom and sides of the pan. Place the pumpkin filling on top and cover everything with a second sheet of dough.

Bake the pumpkin pie in the oven for about half an hour. The recipe allows you to add dried fruits and apples to the filling.

Harry Potter Pie

This pie will definitely appeal to all Potter fans. It was this recipe that was used by the heroes of the famous book. It is prepared simply and quite quickly.

You will need:

Flour – 300-350 grams;
Butter – 1 pack + 50 grams for filling;
Pumpkin – 400 grams;
Sugar – 150 grams + 100 grams for filling;
Egg – 1 piece;
Spices – cinnamon, vanilla, nutmeg.

The cooking process is similar to the cooking process in the previous recipe. The only difference is in the composition of the test. To prepare it, you need to grind a stick of soft butter with sugar and flour. After this, the dough needs to be cooled in the refrigerator. 30 minutes is enough.

You need to add an egg to the pumpkin filling before pouring it into the mold.

The Harry Potter cake is open-faced, so there is no need to cover it with a layer of dough on top. It should spend 30-40 minutes in the oven. The recipe can be modified depending on the ingredients you have.

Harry Potter pumpkin pie will delight fans of the famous bestseller

How to Choose a Good Pumpkin for Pie

Selecting high-quality fresh ingredients is very important when preparing meals. A high-quality pumpkin is the key to a delicious and juicy pumpkin pie.

But how can you choose a good pumpkin and not get scammed by the seller?

First of all, you should pay attention to the appearance of the vegetable.

A good pumpkin has:

Round or slightly oblong shape;
Medium – not large and not small – size;
Bright yellow or orange color;
Thick peel.

Also remember that the tail of the pumpkin should not be cut off - if it is cut off, the vegetable is not ripe. If you wanted to buy such a fruit, it is better not to do so.

If the fruit is too large, you can ask the seller to cut it, but you should not buy an already cut pumpkin; it is possible that the seller wanted to remove rotten parts in this way.

It is better to choose small specimens of 3-5 kilograms. They are the most ripe, juicy and sweet. These pumpkins are perfect for pie.

If you have pumpkins left over from the fall, it is very important to store them properly. To do this, give the fruits a special place in the basement or pantry. Keep it dark, cool and dry. Make sure that vegetables are not rubbed into barrels - this can shorten their shelf life by causing rotting. You can cover the pumpkin with a dry cloth.

Conclusion

Thanks to the small number of ingredients in the composition and quick preparation, simple pumpkin pie is very popular among housewives. It can be made for a holiday, a picnic, or just to add variety to your daily diet.

And here we are today! Almost done by my husband - I baked the cakes in advance, and the man conscientiously prepared the cream and coated it with what I had prepared. In general, we will assume that the author is the husband: he is pleased, we are happy, it’s a real holiday! In this recipe, in addition to the delight of the main red component, I really like the simplicity of preparation - I just throw everything into the bowl of the food processor (including the pumpkin in pieces), chop it with a knife and at the end I get a liquid dough that does not need to be rolled out. Pumpkin cake comes out moist, soft, delicious, and the hassle that usually goes into making cakes is completely absent.

When the water rises, dams appear. When the pumpkin ripens, the leaves fall off. These words contain the whole meaning of life.
Chen Jiru

It does not belong to the classic variants of cakes, however, it is a worthy representative of its “dessert” family. Maybe a little simple, but this can be completely solved with some unusual decoration or additional ingredients such as pistachios or hazelnuts, candied orange peel or a layer of lemon jelly, chocolate “drops” or an additional layer of mascarpone or Philadelphia cream. So, pumpkin cake, please love and favor!

Ingredients for the dough:

400 g flour;

2 tsp. baking powder;

1 tsp. soda;

a pinch of salt;

2 tsp. without a hill of cinnamon;

400 g sugar;

1 glass of vegetable oil;

400 g grated pumpkin;

zest of 1 orange;

a large handful of finely chopped walnuts.

Ingredients for cream:

200 g cottage cheese;

200 ml heavy cream;

200 g powdered sugar;

3 tbsp. l. Sahara;

juice of 1 orange.

Grate the pumpkin on a fine grater. I don’t grate it - I grind it together with sugar in a food processor until it becomes paste-like.

Line the bottom of the pan with parchment paper.

Turn on the oven at 180C.

Mix flour, cinnamon, salt, baking powder, soda.

Beat the eggs with a mixer with sugar. Add oil. Add zest.

Combine the liquid mixture with the dry mixture, mix, add pumpkin and nuts.

Spoon some of the dough onto the paper and form a circle.

Bake several cakes for about 10 minutes at 180 degrees (I make four).

Pumpkin is grown everywhere and revered for its versatility. This is not just a healthy melon crop - it is used to cook porridge and make delicious desserts.

If anyone hasn’t tried pumpkin cake yet, it’s time to start mastering the recipes for making it (fortunately, there are a lot of them in the world’s culinary practice).

Classic pumpkin cake

The Arabs, the French, and the Slavs can argue about the nationality of this dessert, but the primacy still belongs to the Americans. For them, pumpkin cake is a traditional dish for Thanksgiving, Halloween and special family celebrations.

The American classic is prepared as an open-faced pie on a thin shortbread crust with plenty of filling.

It’s not difficult to master the intricacies of the recipe by following this algorithm:

start by preparing the dough - add a pinch of salt and 2 tbsp to the sifted flour (200 g). granulated sugar, softened and diced butter (1/2 pack);
all components are “chopped” with a knife, then mashed with a fork;
when the dough turns into crumbs, add 2 eggs, knead well, then, wrapped in film, put in the refrigerator for half an hour;
the chilled dough is evenly distributed in a thin layer over the pie pan;
To prevent the dough from rising during the process, American housewives use a trick - covering the top of the cake with parchment, placing a load on it (beans, broad beans or sea pebbles); baking time – 15-20 minutes;

While the cake is baking, prepare the filling for the cake:

The pulp is extracted from the pumpkin and cut into cubes, you should get half a kilo;
placing the pumpkin in a saucepan, pour in milk (1 glass), add sugar (100 g), cinnamon (1 stick) and cook over low heat for half an hour (remembering to stir);
Having removed the spice from the mass, all other components are brought to a homogeneous substance with a blender;
Beat the egg separately and gradually pour it into the cooled mixture;
Having distributed the filling evenly over the cake, put the pumpkin cake back in the oven for 30-40 minutes at 160 degrees.

The dessert is removed from the mold when it has cooled completely. When serving, the Yankees decorate the cake with whipped cream, but the pie already has a beautiful appetizing appearance.

With sour cream

This recipe will have completely different instructions.

If in the American version the dessert turned out to be more like a pie, then the result of this preparation will be a real cake with sour cream:

Beat 2 eggs with sugar (100 g), you can also add a bag of vanilla;
without stopping the action, pour in 110 g of vegetable oil;
then add salt (a pinch), baking powder (2 tsp) and flour (200 g);
peeled pumpkin (200 g) and the zest from one orange are crushed and added to the dough;
from the resulting mass, make 2 cakes, which are baked for half an hour at 180 degrees on a parchment-lined pan;
The finished cakes are wrapped in cling film (separately) and sent to cool in the refrigerator.

As for the cream, its preparation begins a day before creating a culinary masterpiece. Sour cream (400 g) is poured into a colander lined with gauze and left for 10-12 hours to remove excess moisture (keep in the refrigerator, placed on a pan). Add sugar (100 g) to the thick mass and stir until it is completely dissolved.

After squeezing the juice out of the orange, mix it with sugar (3 tablespoons) and cook the syrup for 10 minutes. Then cool first at room temperature and then in the refrigerator. While whipping the sour cream, pour the sweet liquid into it in 3-4 additions.

Having taken the cakes out of the refrigerator, cut off the tops that have swollen during baking and begin to form the cake using cream, not forgetting to coat the top and sides. The cut off tops are grated and sprinkled with crumbs around the perimeter of the dessert. And how to decorate it, each housewife will decide for herself.

Lenten recipe

You can pamper yourself with delicious desserts while observing fasting.

The following recipe is just for such cases:

peeled pumpkin (200 g) is baked in pieces in the oven or microwave until it becomes soft enough;
adding water (a quarter cup), puree the pumpkin;
pour in vinegar (1/2 tbsp) and vegetable oil (2 tbsp);
add sugar (half a glass), vanilla (1 tbsp) into dry flour (3/4 cup) and mix with pumpkin mixture;
dividing the dough into 2 parts, add grated orange zest to one, cocoa (2 tbsp) to the other;
First, chocolate-colored dough is placed in the mold, and yellow dough is placed on top.

Lenten pumpkin cake is baked for no more than half an hour at 180 degrees. Once the dessert has cooled slightly, you can sprinkle it with powdered sugar.

Pumpkin cheesecake

The recipe below can be called a dietary dish, despite its calorie content. In addition, it is very tasty and will be an original addition to the holiday table.

Having prepared all the necessary products, the pumpkin-curd dessert is prepared as follows:

butter (half a stick) is cut with a knife;
adding flour (200 g), grind into crumbs;
during the kneading process add 2 tbsp. Sahara;
after extinguishing the soda (1 tsp) with lemon juice (from a quarter of the fruit), add it to the dough;
then add 1 egg, after which the mixture is placed in the refrigerator for half an hour;
the cottage cheese is ground through a sieve;
Beat 2 yolks with sugar (2 tbsp) and add to the cottage cheese;
Add more starch (1 tbsp) and 2 whipped egg whites to the curd filling;
Place pumpkin pieces (400 g) in a container with water and place in the microwave for a few minutes;
beat 2 yolks with sugar (70 g), add softened pumpkin and puree everything;
add 1 tbsp. starch and 2 beaten egg whites.

Having preheated the oven to 180 degrees, place a mold filled with pumpkin and curd fillings, laid in layers on a crust with high sides. Baking time takes no more than 45 minutes. To avoid waiting a long time for the cake to cool, it is better to use a mold with removable sides.

Cooking with carrots

The combination of pumpkin and carrots makes the cake not just dietary, but also healthy - these vegetables contain many healing components.

To enjoy a delicious dessert, first prepare the dough:

pieces of peeled pumpkin (0.5 kg) are softened in the microwave and then pureed with a blender;
raw carrots (0.2 kg) are grated;
dry flour (0.4 kg) is mixed with sugar (0.25 kg), cinnamon (2 tsp) and baking powder (12 g);
add 2 tsp to a glass of milk. lemon juice;
Beat 4 eggs with a pinch of salt until fluffy;
The candied fruit mixture is steamed with boiling water for 5 minutes.

A homogeneous dough is kneaded from these preparations and the cake is baked for an hour at 180 degrees. After cooling, cut into 2 parts and spread with cream (not forgetting the sides). To prepare it, cream (1/2 cup), mascarone (0.25 kg), butter (60 g), orange juice (3 tbsp) and powder (0.12 kg) are whipped with a blender. The top can be decorated with nuts, candied fruits, and berries.

With chocolate

This low-calorie, airy dessert is prepared in 40 minutes and will be an excellent addition to the tea ceremony. To prepare the dough, take 1 cup of grated pumpkin, sifted flour and sugar. In addition, you will need a bar of dark chocolate (or 4 tbsp cocoa), 2 eggs, baking powder (2 tsp) and a pinch of salt.

First, mix all the dry ingredients, after chopping the chocolate on a grater. Pumpkin is mixed with eggs and other ingredients. Bake for 20 minutes at 200 degrees, then reduce the temperature to 150 and leave the cake for another 10 minutes. Remove from the mold when the cake has cooled slightly. Decorate at your own discretion, but the dessert is good even without additional decor.

Pumpkin mousse cake

This delicate cake will surprise many, but will not leave anyone indifferent.

To prepare it, the following ingredients are prepared:

Pumpkin Cake – 8 Best Recipes

Products	In the cake	For the mousse	To fill
Flour (g)	40	---	---
Sugar/powder (g)	40/---	---/130	---/20
Egg (pcs.)	1	---	---
Ripper (tsp)	½	---	---
Pumpkin pulp (kg)	---	0,5	0,15
Cream/milk (glass)	---	1/---	---/0,5
Gelatin (g)	---	25	7

You will also need ricotta (250 g), juice from 1 orange and half a glass of water for the mousse. The biscuit should be baked in a mold with removable sides. They will then need to be removed and replaced with higher ones so that you can continue to shape the cake.

The table shows the weight of already softened and squeezed pumpkin pulp. Having prepared a mousse from the ingredients (remembering to soak the gelatin first), it is poured over the cake and sent to the refrigerator to harden. After 30-40 minutes, add the filling on top of the mousse.

It will take several hours for the cake to completely harden. If you plan to use decorations, this can be done before the fill has fully set.

With fresh pumpkin from Grandma Emma

The videos “Recipes from Grandma Emma” have become popular among housewives. There are also step-by-step instructions for making pumpkin cake. The peculiarity of this recipe is that there is no need to soften the melon pulp - fresh grated pumpkin in the amount of 300 g is used in the dough.

To begin with, beat 3 eggs and a glass of sugar with a mixer, then gradually add 150 ml of vegetable oil. Having received a fluffy mixture, add pumpkin, 100 g of ground nuts, cinnamon (5 g), salt (1/2 tsp) and mix everything well.

Finally, add 200 g of flour mixed with ripper (1 tsp) and bake the finished dough for 40 minutes at 180 degrees. When the cake has cooled completely, cut it lengthwise into 2 parts, and also remove the swollen top.

You can decorate the cake with any cream. Grandma Emma suggests whipping heavy cream (2 cups) with sugar (2 tbsp) and vanilla powder (10 g). To add a vegetable touch to the design, roasted pumpkin seeds are used in decoration.