Pumpkin and cornmeal pie

I made the pumpkin and cornmeal pie for the first time after seeing a version on TV, on Paprika. It seemed simple and with ingredients that you can always find. The dough comes out soft, like a cake, and I loved this sweet-salty combination. I have made the recipe several times, even without chili peppers.

Quick Info

Total time: about 1 hour and 10 minutes
Preparation time: 20-30 minutes (depending on how quickly you peel and chop the pumpkin)
Baking time: 40-50 minutes
Servings: 8-10
Difficulty: easy-medium
Recipe type: savory/sweet pie with pumpkin and cornmeal, suitable for a snack or breakfast

Ingredients

400 g white flour
100 g cornmeal
Salt to taste
4 teaspoons baking powder
1 teaspoon baking soda
750 g butternut squash or pie pumpkin
1 apple
2 chili peppers
500 ml buttermilk or yogurt
100 ml sweet milk
4 eggs
4 tablespoons honey
50 g melted butter

Preparation method

1. Prepare the pumpkin and the apple. Peel the pumpkin and remove the seeds, then cut it into small cubes. Peel the apple and also cut it into small cubes. Wash and finely chop the chili peppers. Set them aside.

2. In a large bowl, place all the dry ingredients: white flour, cornmeal, salt, baking powder, and baking soda. Mix a little with a whisk to combine.

3. In another bowl, beat the eggs with the buttermilk (or yogurt), sweet milk, honey, and melted butter. Don't overmix, just enough to combine the liquids well.

4. Pour the liquid mixture over the dry ingredients. Mix everything until a homogeneous composition is formed, slightly thicker than pancake batter, but still fluid, like a cake batter.

5. Add the pumpkin cubes, apple, and chili pepper to the mixture. Gently fold with a spatula to evenly distribute through the batter.

6. Prepare a baking tray lined with parchment paper. Pour the batter, leveling it with a spatula or spoon.

7. Bake in a preheated oven at 180°C for 40-50 minutes. Check after 40 minutes with a toothpick – if it comes out clean from the center, the pie is ready.

8. Remove from the oven and let it cool slightly before cutting.

Why I make the recipe often

I like that you can adapt the recipe based on what you have at home. It is easy to make, filling, and works well as a snack. The dough remains soft even after it cools down.

Tips and variations

Tips

Butternut or pie pumpkin has the right texture and doesn't release too much water into the batter.
If you want a more homogeneous pie, you can grate the pumpkin, but the cubed texture is more interesting.
Don't overmix after adding the wet ingredients to the dry ones – just enough to be homogeneous.
Let the pie cool slightly before cutting, so it doesn't crumble.

Substitutions

Buttermilk can also be used with yogurt (not too fatty, not too sour).
You can replace the chili pepper with a bell pepper if you don't want any spiciness, or skip it altogether.
Honey can be substituted with sugar if you prefer a more pronounced sweet taste.

Variations

If you want a dessert version, remove the chili pepper, add a teaspoon of cinnamon, and add 2-3 tablespoons of sugar over the honey. You can sprinkle a little brown sugar on top before baking.
You can add chopped nuts or raisins for extra texture in the sweet version.
For the savory version, you can sprinkle a little grated cheese on top before baking (but it's not in the original recipe).

Serving ideas

It can be cut into thick slices, like a cake, and eaten warm or cold.
It can be a quick snack with yogurt or tea.
If you make the sweeter version, it pairs well with a yogurt or sour cream sauce.

Frequently asked questions

Do I have to use chili peppers?

No, if you don't like spicy or are cooking for children, leave the chili peppers aside. The pie turns out just as well without them.

Can I use only flour without cornmeal?

Cornmeal gives texture, but if you don't have it, you can use only flour, but it will be less rustic and slightly denser.

Can it be made with cooked or baked pumpkin?

It's best to use raw pumpkin, cut into cubes. If you only have cooked or baked pumpkin, add it at the end, so it doesn't mash into the batter, but it may slightly change the final texture.

Can I use another type of pumpkin?

Yes, any pumpkin with firm flesh and not too watery works well.

If I don't have honey, can I use sugar?

Yes, you can directly replace it with sugar (about 4 tablespoons). The taste will be slightly different, but the recipe doesn't change radically.

Nutritional values

Estimate for one serving (out of 10): approximately 250-280 kcal
Carbohydrates: approximately 40-45 g
Proteins: 7-8 g
Fats: 6-7 g
Fiber: 3-4 g
Calories may vary depending on the type of pumpkin and whether you use honey or sugar. It is quite balanced, with a good fiber intake and less fat compared to other pies.

Storage and reheating

After it cools completely, it can be stored in the refrigerator in a closed container for 2-3 days. It maintains its texture well.
It can be reheated for a few minutes in the oven or microwave, but it's good cold too.
I do not recommend freezing, as the texture changes.

We mix the dry ingredients and, separately, the wet ones. We combine them and homogenize, then add the finely chopped hot peppers, diced pumpkin, and diced apple. We mix and pour into a baking tray lined with parchment paper. We level it out. The result is a soft batter similar to cake. It is an interesting sweet-salty mix. We bake in a preheated oven for 40-50 minutes (toothpick test).

Those who do not like peppers should not add them. Cinnamon and sugar can be added to make it a dessert.

 Ingredients: 400 g all-purpose flour 100 g cornmeal salt 4 teaspoons baking powder 1 teaspoon baking soda 750 g butternut squash 1 apple 2 hot peppers 500 ml buttermilk/yogurt 100 ml sweet milk 4 eggs 4 tablespoons honey 50 g melted butter

 Tags:  pumpkin pie