Pumpkin Pie

The first step in preparing this seasonal delight is to prepare the pumpkin. If you have fresh pumpkin, you can peel and finely grate it, but I used grated and frozen pumpkin, which is just as tasty. So, put the pumpkin in a pot and add the sugar. This will help extract the juice from the pumpkin, and the combination will create a sweet and fragrant mixture. Place the pot over medium heat and let the pumpkin sauté, stirring occasionally, until it becomes soft and caramelized. Once you have achieved a pleasant consistency, remove the pot from the heat and add the vanilla essence, which will provide an inviting aroma. Let the mixture cool completely.

In a separate bowl, beat the eggs with a whisk, then add the milk, oil, sugar, and vanilla sugar. Mix well until the composition becomes homogeneous. Then, incorporate the baking powder and gradually add the flour. Mix with a spatula or by hand until you obtain a soft but non-sticky dough. It is important not to add too much flour so that the dough remains fluffy. After achieving the desired consistency, divide the dough into two equal parts to form the two sheets.

Meanwhile, preheat the oven to 180 degrees Celsius and grease a baking tray with butter, ensuring it is well covered to prevent sticking. Roll out the first sheet of dough on a floured surface, making sure it is even. If the pumpkin has released juice, you can sprinkle a little semolina on the first sheet, as it will absorb the excess moisture and help maintain the texture. Then, pour the pumpkin mixture over the rolled-out sheet, spreading it evenly.

After placing the pumpkin, roll out the second sheet of dough, then carefully place it over the pumpkin. To allow steam to escape during baking and to prevent puffing up, poke the top sheet with a fork in several places. This little attention will ensure even baking and a pleasant appearance. Place the tray in the preheated oven and let it bake for about 30-40 minutes, or until the surface turns golden and a toothpick inserted in the middle comes out clean. Once cooled, you can cut the cake into portions and serve it with a dollop of sour cream or ice cream for a perfect autumn dessert!

 Ingredients: 700 g pumpkin, 2 eggs, 1 cup milk, 1 cup oil, 3 tablespoons sugar for the sheets, 150 g sugar for the filling, flour as needed (about 600 g), 50 g butter, 1 baking powder, Spices (vanilla sugar, vanilla essence)

 Tags:  eggs milk unt flour oil sugar pumpkin vegetarian recipes pies