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Pumpkin pie


Mix water, oil, egg, baking powder quenched with vinegar and add flour, mixing well.
spread a sheet of this dough in a thin layer and grease it with soft butter at room temperature.
Roll out the dough and let it sit for a while.

In a saucepan put 1 lg of butter and put it on the fire then add the grated pumpkin and 4 lg of sugar or as much as you want sweet until it is a little hard.

Divide the dough roll into 2 parts and spread each sheet as large as the tray in which you want to bake the pie. hardened and gray again.

Put the second spread sheet over it and prick it with a fork from place to place and put it in the oven for 25-35 minutes.

After the pie is baked, take it out of the oven, let it cool and sprinkle powdered sugar on it through a stainless steel or plastic sieve.



How to prepare pumpkin pie?

You must first prepare the filling. So, you have to grate the core of the pumpkin and cook it in butter, together with the two cups of sugar, cinnamon and vanilla sugar. Stir constantly, taking care not to burn the pumpkin. When you notice that it has changed color and turned golden, you can put it to cool.

Next you need to prepare the dough. For this purpose, mix the flour with the yeast and sugar, kneading constantly. Add eggs, milk, salt and mix until the dough sticks to your hands. Leave the composition to rise for 15 minutes in a covered bowl.

When the time has elapsed, you can move on to the next stage. This consists of preparing the cake to be baked. So, divide the dough into two pieces and roll them out into sheets. The first of these must be placed in a tray lined with baking paper. Turn the pumpkin filling over and spread the second sheet of dough on top.

The pumpkin pie should be in the oven for 30 minutes at a temperature of 180 degrees Celsius. After baking, leave it to cool before serving. You can serve it decorated with whipped cream or vanilla ice cream.

pumpkin pie it is a delicious dessert, and the fact that it cannot be prepared all year round makes it even more appreciated by gastronomy enthusiasts. Try this typical autumn recipe too!


Pumpkin Pie - A seasonal dessert

The pumpkin is the star of the season in terms of culinary delights. Soups, baked goods and pumpkin desserts are the perfect choice for family meals or parties where you want to be complimented for your culinary talent. Among the popular recipes are pumpkin pie. Find out how you can prepare this cake.

Pumpkin pie is a dessert loved by everyone for its special taste. Its preparation is quick, and for this you have to follow a few simple steps and have a series of ingredients at hand.

The ingredients for the pumpkin pie dough are as follows:

- a piece of yeast the size of a walnut, soaked in warm water

For the filling you need some ingredients:

- two kilograms of pumpkin

- half a teaspoon of cinnamon

- two sachets of vanilla sugar

- half a packet of butter.


Pumpkin Pie Ingredients:

  • 450 grams of white grain flour
  • 1 or
  • 1 teaspoon of vinegar
  • 1 teaspoon salt
  • 150 grams of butter
  • 60 ml. of sunflower oil
  • 1 pumpkin pie of 1.2 & # 8211 1.5 kg.
  • 120 grams of sugar (the filling is sweetened to taste, I used brown sugar, you can put white sugar just as well)
  • 2 teaspoons cinnamon powder
  • 1/4 teaspoon nutmeg (optional)
  • juice of 1/2 lemon
  • 1/4 teaspoon turmeric (optional)
  • 1 tablespoon vanilla extract
  • 1 tablespoon breadcrumbs
  • powdered sugar for sprinkling at the end

Preparation of Pumpkin Pie:

A brief presentation of the ingredients (very simple, by the way) and we can get to work. I wanted to show you the pumpkin, it wasn't big (I got 870 grams of grated pumpkin pulp) but when I cut it I had a pleasant surprise, it was incredibly fragrant.

1. Sift the flour into a bowl and make a hole in the middle. Beat the whole egg with 1/2 teaspoon of salt, add the vinegar, 2 tablespoons of oil and 200 ml. of cold water. Pour the liquid ingredients into the depth formed in the flour and incorporate with a spoon, then knead. Depending on the quality of the flour, you may need a little more water or, conversely, 1-2 tablespoons of extra flour. Knead the dough until it becomes very smooth, non-sticky, with a slightly firmer consistency than a bread dough (kneading should last at least 15 minutes). The dough is gathered in a ball, covered with a bowl or wrapped in cling film and left to rest for at least 30 minutes.

2. Cut the pumpkin in half and peel the seeds, then peel, cut into suitable pieces and scrape through a grater with large holes.

3. In a large saucepan melt 60 grams of butter, add grated pumpkin, sugar, spices, 1/2 teaspoon salt, vanilla extract and lemon juice. Cook the pumpkin, stirring occasionally until soft (about 10 minutes). Allow to cool completely.

4. After the waiting period has passed, it's time to turn the heavy ball of dough into thin, transparent pie sheets. For this, you need a table around which you can move and a clean tablecloth, made of thick cloth. Spread on the table and sprinkle with a little flour (1/2 tablespoon), which is spread with the palm on the entire surface of the table top. The dough is placed in the middle and, for the beginning, it is spread with the rolling pin in a rectangular shape, as thin as possible (image on the left). Put your hands under the dough and first stretch the middle, helping us from behind the clenched fists.

After the middle has thinned well, pull on the thicker edges of the dough, around the table, until the dough thins and reaches beyond the dimensions of the table top. You will not be able to spread the dough in a single stretch, you will need to walk around the table a few times. Ideally, it should not break at all, but some small perforations are allowed.

Finally, the dough should be very thin, so that the pattern of the tablecloth is obvious (pictured right). The thick edges of the dough are cut all around (with scissors or even by hand).

5. Turn on the oven and set it at 190 degrees Celsius. Sprinkle the dough generously on the entire surface with the remaining butter, melted, but not hot, mixed with the remaining oil. Keep about 2-3 tablespoons of the mixture of butter and oil to grease the pie on the surface, before putting it in the oven. Sprinkle the breadcrumbs all over the surface and place the whole pumpkin filling on one of the long sides of the table. (If you don't have butter in the house, you can only use oil to spray the leaves).

6. Starting from the side on which the filling was placed, it is attached to the edge table and lifted, making the pie roll with the filling inside. The edges fold inwards. A long cylinder is obtained.

7. Depending on the preference, the pie can be twisted in a spiral or not. It can be placed in the tray in the shape of a large U, for example, but I preferred to twist it and carefully placed it in the tray covered with baking paper. Sprinkle with the mixture of melted butter and preserved oil on top. Bake in the preheated oven at 190 degrees Celsius for 10 minutes, then reduce the heat to 180 degrees and continue baking for another 35 minutes. Finally, the pie should be brown and appetizing.

Immediately after baking, the dough sheets will be crispy, if you want them softer, you can cover the pie with a clean kitchen towel. For me, there was no such thing, nor did I take it out of the oven well and everyone in the house appeared at once, as if floating on clouds of perfume.

Sprinkle with vanilla powdered sugar and taste with great pleasure. A bit too big, as if another portion were working: P.


Pumpkin Pie Ingredients:

  • 450 grams of white grain flour
  • 1 or
  • 1 teaspoon of vinegar
  • 1 teaspoon salt
  • 150 grams of butter
  • 60 ml. of sunflower oil
  • 1 pumpkin pie of 1.2 & # 8211 1.5 kg.
  • 120 grams of sugar (the filling is sweetened to taste, I used brown sugar, you can put white sugar just as well)
  • 2 teaspoons cinnamon powder
  • 1/4 teaspoon nutmeg (optional)
  • juice of 1/2 lemon
  • 1/4 teaspoon turmeric (optional)
  • 1 tablespoon vanilla extract
  • 1 tablespoon breadcrumbs
  • powdered sugar for sprinkling at the end

Preparation of Pumpkin Pie:

A brief presentation of the ingredients (very simple, by the way) and we can get to work. I wanted to show you the pumpkin, it wasn't big (I got 870 grams of grated pumpkin pulp) but when I cut it I had a pleasant surprise, it was incredibly fragrant.

1. Sift the flour into a bowl and make a hole in the middle. Beat the whole egg with 1/2 teaspoon of salt, add the vinegar, 2 tablespoons of oil and 200 ml. of cold water. Pour the liquid ingredients into the depth formed in the flour and incorporate with a spoon, then knead. Depending on the quality of the flour, you may need a little more water or, conversely, 1-2 tablespoons of extra flour. Knead the dough until it becomes very smooth, non-sticky, with a slightly firmer consistency than a bread dough (kneading should last at least 15 minutes). The dough is gathered in a ball, covered with a bowl or wrapped in cling film and left to rest for at least 30 minutes.

2. Cut the pumpkin in half and peel the seeds, then peel, cut into suitable pieces and scrape through a grater with large holes.

3. In a large saucepan melt 60 grams of butter, add grated pumpkin, sugar, spices, 1/2 teaspoon salt, vanilla extract and lemon juice. Cook the pumpkin, stirring occasionally until soft (about 10 minutes). Allow to cool completely.

4. After the waiting period has passed, it's time to turn the heavy ball of dough into thin, transparent pie sheets. For this, you need a table around which you can move and a clean tablecloth, made of thick cloth. Spread on the table and sprinkle with a little flour (1/2 tablespoon), which is spread with the palm on the entire surface of the table top. The dough is placed in the middle and, for the beginning, it is spread with the rolling pin in a rectangular shape, as thin as possible (image on the left). Put your hands under the dough and first stretch the middle, helping us from behind the clenched fists.

After the middle has thinned well, pull on the thicker edges of the dough, around the table, until the dough thins and reaches beyond the dimensions of the table top. You will not be able to spread the dough in a single stretch, you will need to walk around the table a few times. Ideally, it should not break at all, but some small perforations are allowed.

Finally, the dough should be very thin, so that the pattern of the tablecloth is obvious (pictured right). The thick edges of the dough are cut all around (with scissors or even by hand).

5. Turn on the oven and set it at 190 degrees Celsius. Sprinkle the dough generously on the entire surface with the remaining butter, melted, but not hot, mixed with the remaining oil. Keep about 2-3 tablespoons of the mixture of butter and oil to grease the pie on the surface, before putting it in the oven. Sprinkle the breadcrumbs all over the surface and place the whole pumpkin filling on one of the long sides of the table. (If you don't have butter in the house, you can only use oil to spray the leaves).

6. Starting from the side on which the filling was placed, it is attached to the edge table and lifted, making the pie roll with the filling inside. The edges fold inwards. A long cylinder is obtained.

7. Depending on the preference, the pie can be twisted in a spiral or not. It can be placed in the tray in the shape of a large U, for example, but I preferred to twist it and carefully placed it in the tray covered with baking paper. Sprinkle with the mixture of melted butter and preserved oil on top. Bake in the preheated oven at 190 degrees Celsius for 10 minutes, then reduce the heat to 180 degrees and continue baking for another 35 minutes. Finally, the pie should be brown and appetizing.

Immediately after baking, the dough sheets will be crispy, if you want them softer, you can cover the pie with a clean kitchen towel. For me, there was no such thing, nor did I take it out of the oven well and everyone in the house appeared at once, as if floating on clouds of perfume.

Sprinkle with vanilla powdered sugar and taste with great pleasure. A bit too big, as if another portion were working: P.


Label: pumpkin pie

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


Label: pumpkin pie

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


Pumpkin Pie & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

pumpkin pie it is one of the desserts of our childhood. I am convinced that every autumn there is no house where the pumpkin-flavored pie does not smell. My father really likes this pie, so my mother often made it in late fall and winter. My grandmother had some delicious pumpkins and she always sent them to us. He picked them only after the frost fell to be sweet and fragrant. Honestly, I didn't like this pie and I prefer it Apple pie.

I liked pumpkin more simply baked and sprinkled with a little sugar. For this reason, my mother always baked pumpkin when making the pie. I liked it colder, it was more fragrant and tastier. We ate it with a teaspoon until we reached the shell. It was one of my favorite winter desserts, along with ripe apples and quinces. Now I like the pumpkin pie and especially the recipe I want to present to you today. It is very fragrant, tasty and tender. I always make it in a sweet portion because it is preferred by the whole family.

For this pumpkin pie, I prefer not to buy the sheets but to make them at home, from a fragile dough that melts in the mouth. In addition, this dough is very easy to make and can be used with any pie. It kneads easily and results in a it took perfect, soft, but not sticking to hands. It is spread in two thin sheets between which we will put the pumpkin filling. For the filling, choose a pumpkin for the pie, good, baked and definitely Romanian. You can adjust the amount of pumpkin and sugar to your liking.

You can put more or less sugar or more or less filling. If you want, you can also bake the pumpkin instead of hardening it. It will be even tastier and more fragrant. To bake it, cut it and bake it at 180 degrees for about an hour. When the pumpkin is soft, it can be mashed and used in the filling. If you like this pie recipe, you can also try my pie recipe American Pie with pumpkin. It has a fine and aromatic filling, the dough is tender and delicious. You have to try it at least once.


Label: pumpkin pie

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


& # 8222Autumn Dream & # 8221 & # 8211 the perfect choice for an autumn birthday. The top with pumpkin puree and the silky cream full of mascarpone give it a special flavor, completely different from what you've tasted so far. See the recipe here.

If you want more delicious dessert ideas, choose from our collection of cake recipes for all tastes, pockets and seasons.