Pumpkin and raisin pie

Delicious Pumpkin and Raisin Pie

Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 5 minutes
Number of servings: 8-10

Who doesn't love a warm pie with the flavor of pumpkin and raisins? This pumpkin and raisin pie recipe is not just a delicacy, but also a true story that combines tradition with the comfort of home. The pumpkin, with its velvety texture and sweet-bitter taste, is the main ingredient that brings a touch of magic to each slice. This pie is perfect for cool autumn evenings but can be enjoyed at any time of the year.

Ingredients:
- 1 kg pumpkin
- 200 g margarine
- 400 g flour
- 1 egg
- 200 g raisins
- 200 g powdered sugar
- 1/2 packet of baking powder
- 2 packets of vanilla sugar
- a pinch of salt

Preparing the Pumpkin Pie:

1. Preparing the pumpkin:
Peel the pumpkin and cut it into slices. Place it on a baking tray lined with parchment paper and bake it in a preheated oven at 180°C for about 30-40 minutes, or until soft. Once baked, let it cool slightly and then puree it in a blender or mixing bowl.

2. Preparing the dough:
In a large bowl, mix the softened margarine with 150 g of sugar. Use a whisk or mixer to achieve a homogeneous mixture. Add the egg, baking powder, one packet of vanilla sugar, and a pinch of salt. Gradually incorporate the sifted flour, mixing continuously until you obtain a homogeneous dough, but not too hard. It is important not to over-knead the dough, as it may become tough.

3. Chilling the dough:
Wrap the dough in cling film and refrigerate for at least 30 minutes. This step is essential for achieving a crispier pie, as the dough will firm up and be easier to roll out.

4. Preparing the filling:
To the pureed pumpkin, add the remaining powdered sugar, one packet of vanilla sugar, a pinch of cinnamon (to taste), and the raisins. Mix the ingredients well until you obtain a homogeneous mixture. The raisins can be soaked in warm water for 10-15 minutes before adding them to make them juicier.

5. Assembling the pie:
Divide the dough into two equal parts and roll them out on a floured surface to obtain two sheets. The bottom sheet should be slightly larger to cover the bottom of the tray. Place the first sheet in the lined baking tray, spread the pumpkin and raisin filling evenly, and then place the second sheet on top.

6. Baking:
Before placing the pie in the oven, prick it in several places to allow steam to escape. Bake the pie in the preheated oven at 180°C for 40-45 minutes, or until golden and crispy.

7. Cooling and serving:
Once the pie is ready, let it cool in the tray for about 15 minutes. After it has completely cooled, dust it with powdered sugar and slice it. It is delicious both warm and cold, and pairs perfectly with a scoop of vanilla ice cream or caramel sauce.

Suggestions and Variations:
- You can add chopped nuts or almonds to the pumpkin filling for extra crunch.
- For an even more intense flavor, you can add a pinch of nutmeg or ground anise.
- If you want a gluten-free version, use almond flour or a gluten-free flour blend.

Nutritional Benefits:
Pumpkin is an excellent source of vitamin A, vitamin C, and fiber, contributing to eye health and strengthening the immune system. Raisins add an extra boost of antioxidants and can aid digestion.

Frequently Asked Questions:
- Can I use canned pumpkin? Yes, you can use canned pumpkin, but make sure it is not sweetened.
- How long does the pie last? The pie can be stored in the refrigerator for 3-4 days, covered to prevent drying out.
- Can I freeze it? Yes, the pie can be frozen. Make sure it is well wrapped to prevent freezer burn.

This pumpkin and raisin pie is perfect for gathering the family around the table, to be enjoyed with a cup of tea or coffee. I invite you to try this simple and delicious recipe, which will surely become a favorite in your home!

 Ingredients: 1 kg pumpkin pie pumpkin, 200 g margarine, 400 g flour, 1 egg, 200 g raisins, 200 g powdered sugar, 1/2 packet of baking powder, 2 packets of vanilla sugar, salt