Pumpkin and Raisin Pie

I made the pumpkin and raisin pie with my mom on a quiet afternoon when we craved something warm and homemade. We were lucky to have some fresh raspberries, so I added them to see how they would pair with the pumpkin. It turned out well; the combination of sweet and tart really worked.

Quick Info

Total time: about 2 hours (including rising)
Servings: 10-12 slices
Difficulty: medium

Ingredients

200 ml lukewarm water
15 g fresh yeast (or 5 g dry yeast)
3 tablespoons oil
1 tablespoon vinegar (preferably white wine)
Salt – a pinch
Grated zest of one small lemon
Flour as needed (usually 400-450 g, depending on the type of flour)
3 large slices of pumpkin (about 700-800 g raw, peeled)
100 g raisins
Sugar to taste (I used about 4-5 tablespoons for the filling + 1 tablespoon for the top)
Extra oil for greasing the tray and sheets
(optional) 1-2 handfuls of fresh or frozen raspberries

Preparation Method

1. I started with the dough. In a large bowl, I put the lukewarm water, yeast, salt, oil, and vinegar. I mixed a little by hand, just enough to dissolve the yeast. I added the lemon zest.

2. I began to gradually add the flour, mixing with a spoon at first, then with my hands. The dough should be soft, elastic, but not sticky. I used about 430 g of flour, but the amount can vary, so it’s best to watch the texture.

3. I covered the bowl with a clean towel and let the dough rise in a warm place for about 40 minutes. It should double in volume.

4. In the meantime, I prepared the filling. I peeled and grated the pumpkin (I use a large grater). I squeezed it slightly to remove excess juice so it wouldn’t make the pie too watery.

5. I mixed the grated pumpkin with the raisins and sugar. I kept the raspberries separate until the end, so they wouldn’t color the entire mixture.

6. After the dough has risen, I divided it into 3 equal balls. On a floured surface, I rolled each ball into a thin sheet (about 2-3 mm thick).

7. I brushed each sheet with a little oil (this helps with tenderness), then added a third of the pumpkin and raisin filling. If using raspberries, sprinkle a few pieces on top of the filling before rolling the sheet.

8. I rolled each sheet tightly and placed the rolls side by side in the greased tray. My tray is rectangular, 25x35 cm, but the shape doesn’t matter much.

9. I brushed the rolls on top with oil and sprinkled a little sugar.

10. With a sharp knife, I cut the pie into portions directly in the tray. This way, it won’t break after baking.

11. I placed the tray in the preheated oven at 180 degrees Celsius (top and bottom heat) for 35-40 minutes, until the sheets turn color and the pie is baked inside.

Why I make this recipe often

Because it turns out well every time, even with simple ingredients. The dough doesn’t require much technique, the pie keeps well in the fridge, and the filling can be adapted based on what I have at home. I love the texture of the sheets, especially the next day when the flavors meld.

Tips and Variations

Tips

If the pumpkin is very watery, squeeze it before adding it to the pie.
The dough shouldn’t be overworked, just enough to be elastic.
For a nicer appearance, you can sprinkle powdered sugar after the pie has cooled.

Substitutions

You can also use dry yeast, but reduce the rising time a little (about 5 g is sufficient).
If you don’t have lemon, you can skip it or add a little vanilla extract.
Raspberries are optional; you can use dried cranberries or even nuts if you want a crunchier version.

Variations

If you want a richer filling, add a little cinnamon or nutmeg to the pumpkin.
Instead of raisins, you can use dried cranberries or chopped dried plums.
It can also be made into small rolls, like snails, for individual servings.

Serving Ideas

It goes well plain, with tea or coffee.
It can be served for breakfast or as a snack, cold or slightly reheated.
If you want something more festive, top it with a spoonful of Greek yogurt or sour cream.

Frequently Asked Questions

1. Can I use cooked pumpkin instead of raw?
Yes, but the texture will be softer and the filling sweeter. You won’t need to squeeze out as much liquid.

2. Can the pie be made with store-bought sheets?
Yes, but it won’t have the same homemade taste. In this case, don’t add vinegar or yeast to the sheets.

3. How thin should the sheets be?
Ideally, they should be rolled to 2-3 mm. Thicker ones won’t bake well, and thinner ones will break.

4. Can I freeze the pie?
Yes, after baking and completely cooling, it can be frozen sliced in well-sealed bags.

5. What if I don’t have raisins?
You can omit them or replace them with another dried fruit, chopped finely.

Nutritional Values

For one slice (out of 12): approximately 180 kcal
Carbohydrates: 34 g
Proteins: 3 g
Fats: 4 g
Fiber: 2 g
Nutritional value depends on the amount of sugar used and the dough (flour, oil).

Storage and Reheating

It keeps well for 3-4 days in the fridge, covered with foil or in a container with a lid. To reheat, you can use the oven at 150°C for 7-8 minutes or a pan with a lid on low heat for a few minutes. The pie doesn’t get too soft if stored correctly, and the taste remains fresh.

We put water, salt, yeast, oil, and vinegar in a bowl and mix a bit. We add lemon zest and flour. We mix and make small balls. We let them rise in a warm place. After they have risen, we roll out the sheets and fill them with grated pumpkin, raisins, and sugar. We roll the sheets and place them in a rectangular tray where we have added a bit of oil. We continue until we finish the sheets. We brush the top with oil and sprinkle some sugar. Before putting them in the oven, we portion them. We leave them in the oven until they are ready, 30-40 minutes, depending on the oven. The pie is very good!!! I also added some raspberries because I had them... the pie turned out sweet and sour... very good.

 Ingredients: 200 ml water, flour as needed, salt, 3 tablespoons oil, 1 tablespoon vinegar, 15 g fresh yeast, 3 slices grated pumpkin, 100 g raisins, sugar, lemon zest, oil

 Tags:  pumpkin pie