How to quickly and deliciously cook pumpkin pies according to a step-by-step recipe with photos

Pumpkin is a necessary and very rich in vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) vegetable. I understand many fascinating recipes in which pumpkin plays the “main role”. But it’s no secret that kids don’t adore her. How to create it so that they not only eat it, but also ask for more. The answer is quite common – baking with pumpkin.

Pumpkin pies in the oven

Ingredients

Flour	700-720 g
Margarine	270 g
Salt	10 g
Sugar	15 g
Yeast	5 g
Water	320 ml
Pumpkin	270
Onion	1 PC.
Testicle	1 PC.
Sesame	10 g

How to choose the right pumpkin

The main point is that the larger the fruit, the more fibers it contains, which will interfere with our production. Therefore, choose small or medium pumpkins.
If, when purchasing a pumpkin, it still has a stalk, make sure that it is dry, this means that the fruit is quite ripe. Also make sure that the skin is free of dents and damage.
The oranger the pumpkin skin, the sweeter and tastier the flesh.
If you buy a cut pumpkin, pay attention to the seeds; they should be hard.
If you tap on a ripe pumpkin fruit, you should hear a dull sound.

Manufacturing sequence

Place a saucepan on the stove and put margarine in it to melt.
Add sugar and yeast to warm water and mix.
Add salt to the sifted flour, make a well in the center, pour in yeast and melted margarine.
Knead the dough, cover with film and leave for 5-10 minutes.
Meanwhile, peel the pumpkin, cut it into pieces and grate it on a medium grater. Peel the onion, wash it and cut it into cubes. Mix with pumpkin and salt. The inside is ready!
Turn on the oven at 250 degrees Celsius. We take the dough, divide it into parts, roll out any piece and stuff it with pumpkin.
We form the pies, place them on a baking sheet, brush with beaten egg, sprinkle with sesame seeds if desired and place in a preheated oven for 25-30 minutes.
After the time has passed, the pies are ready.

One is amazed by the abundance of types of baked goods to which this unusual, at first glance, product like pumpkin can be applied. For example, not long ago I tried a pumpkin cake at a friend’s place, I was quite surprised, but it was quite tasty. She also shared with me her little recipes for pumpkin muffins and, what is even more interesting, pumpkin samosas. In general, I will try it and recommend it to you.

Video recipe for pumpkin pies

Watch this video for an example of a recipe for making pumpkin pies in the oven. It will become a specific tip and will help you bake perfect pies, even if you are going to cook them for the first time.

Pumpkin pies fried in a frying pan

Ingredients

Pumpkin	270 g
Flour	100-120 g
Sugar	50 g
Ginger	15 g
Lemon	1/3 part
Salt	taste
Nutmeg	taste
Vegetable oil	40 ml
Butter	60 g
Drink	230-250 ml

Manufacturing sequence

Peel the pumpkin from the skin and seeds, cut into pieces and grate on a medium grater.
Place the frying pan on the stove, when it is hot, throw a piece of butter on it and spread the grated pumpkin.
Fry until soft, sprinkle with sugar, ginger, nutmeg and lemon juice.
And we continue to simmer under the closed lid for 17-20 minutes, until it becomes very soft.
Meanwhile, prepare the dough: pour the drink into a deep bowl and sift the flour into it.
Add a little salt and mix. It should not be too tight.
Divide the finished dough into 7-8 pieces and roll into layers.
When the pumpkin is ready, let it cool slightly and place it on the rolled out pieces of dough.
Place a frying pan on the stove and pour in vegetable oil.
We form the pies and, as soon as the pan heats up, lay them out to fry.
Fry our pies for 4-6 minutes on each side.

If you find that pies filled with pumpkin alone are a little bland, you can create a filling for pies from pumpkin and apples, this will give them some sourness. You can also experiment and make regular pumpkin cookies or incredibly healthy pumpkin charlotte.

Video recipe for making fried pumpkin pies

Thanks to the video below, making pumpkin pies in a frying pan will become even easier. Take a look and see for yourself!

What to serve with

You can serve pumpkin pies with various fruit sauces or homemade sour cream, or with hot drinks.

Tips and advice

I would like to have a little conversation with you about the benefits and harms of a delicious vegetable - pumpkin.

Useful characteristics of pumpkin

First, it must be said that pumpkin, rich in vitamin (a low-molecular organic compound of relatively simple structure, necessary for all living things) , helps improve vision.
Due to its high fiber content, it is beneficial for digestion, especially for those who are obese or struggling with excess weight.
It has the characteristics of suppressing the growth of tuberculosis bacillus and strengthening the walls of blood vessels, therefore it is often recommended in folk medicine for hypertensive patients.
It also has anti-inflammatory properties.
It is one of those products that contains huge amounts of vitamin T and iron.

Harmful characteristics of pumpkin

But for all the advantages of this product, there were also disadvantages. I do not recommend consumption if you have the following diseases:

gastritis and low stomach acidity;
digestive colic;
violation of acid-base balance.

Also, pumpkin in its raw form is not allowed to be consumed by people with high blood sugar (internal environment of the human and animal body) . Due to the content of a huge amount of different acids, pumpkin has a bad effect on tooth enamel, so after consuming it raw, it is recommended to rinse your mouth with water.

Pumpkin dishes, Pies

Recipes for dough products → Pies

Pumpkin dishes

It's very easy to create pumpkin pies. I will offer you a recipe for pies made from “linden” puff pastry - a frisky dough made with margarine and sour cream, similar to puff pastry. Baking from puff pastry turns out great!

Let's bake yeast pies with pumpkin, adding fragrant spices to the filling so that the baked goods are truly autumnal and fragrant! The results are sweet and very tasty pies. Apart from all this, such baking is quite economical and does not require expensive goods, which is also important!

Pies with potatoes and pumpkin are a hearty and tasty dish. Crispy shortbread dough and warm vegetable inside are the best that can be offered for lunch or dinner.

Yes, yes, fake, but that doesn’t make it the least tasty. Fragrant samsa my way.

Crispy, salty stretch dough and sweet, juicy pumpkin inside are indescribably harmoniously mixed in Moldavian placinda pies; besides, they are easy to prepare and quite quick.

Pumpkin pasties - dough with grated pumpkin is healthy and tasty. And you can have any filling.

I'm sure everyone will like this dish. At least, I have never met a person who would not ask the question: “Is there anything else?” Choose the filling for kutabs (unleavened dough flatbreads) according to your own taste - potatoes or pumpkin, or both.

Cooking samsa with pumpkin. The dough comes out looking flaky, crispy and crumbly. Add butter to the pumpkin filling, it will turn out juicy and fragrant.

This recipe for lean chebureks is constantly used in our family. Inexpensive, tasty, satisfying. Pasties with pumpkin can be prepared during Lent, on those days when spruce (vegetable oil) is allowed.

The somewhat unusual interior of the pies delights with an unusual taste.

Yeast-free sweet pies with pumpkin are a good option for autumn tea.

Crispy, salty stretch dough and sweet, juicy pumpkin inside are indescribably harmoniously mixed in Moldavian placinda pies; besides, they are easy to prepare and quite quick.

Pumpkin pasties - dough with grated pumpkin is healthy and tasty. And you can have any filling.

Yes, yes, fake, but that doesn’t make it the least tasty. Fragrant samsa my way.

Pies with potatoes and pumpkin are a hearty and tasty dish. Crispy shortbread dough and warm vegetable inside are the best that can be offered for lunch or dinner.

All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of website materials, a hyperlink to www.RussianFood.com is required.

The website administration is not responsible for the results of the implementation of the given culinary recipes, methods of their preparation, culinary and other tips, the performance of the resources to which hyperlinks are located, and for the content of marketing advertisements. The website administration may not share the views of the creators of articles posted on the website www.RussianFood.com

This website uses cookies to provide you with a better service. By remaining on the website, you agree to the website's policy regarding the processing of individual data. AGREE

How to make homemade pumpkin pies: the tastiest and easiest recipes

Homemade pumpkin pies are baked goods with a tasty and healthy interior that compensates for the calorie content of the baked goods. Preparing such a delicacy is easier than usual, because in any store you can buy savory yeast or puff pastry for pies. We offer a recipe for traditional insides and 3 options for savory pies with pumpkin and fruit, rice and delicious minced meat.

Pumpkin interior for pies

How to prepare the most common pumpkin inside :

Peel the fruit, remove seeds and coarse fibers - all these parts are not used for the inside. The seeds can be dried or fried - they are very useful, they are added to salads, soups, side dishes and some desserts.
Crumble the peeled pumpkin pulp on a small grater.

If the pumpkin is quite wet, simmer it in vegetable oil or butter in a frying pan. If the pumpkin is a bit dry, add a little boiled water to stew. Quite 20 minutes of processing.
Salt the prepared filling for pies. Add sugar to taste, especially if the vegetable variety is bland.
Almost everyone loves pumpkin without seasoning, with ground black pepper, cinnamon or other spices. But the most delicious option in pies is a combination of pumpkin with other vegetables, fruits, meat and a number of other goods.

Fried meat pies

Fried pumpkin pies are reminiscent of warm summer, thanks to the juicy vegetable insides, and the comfort of home, thanks to the fluffy and sweet yeast dough.

Ingredients:

1 kg of ready-made yeast dough;
300 g homemade minced meat;
a piece of pumpkin pulp;
onion,
pepper, salt.

How to cook:

Chop the onion as finely as possible.
Pass the pumpkin pulp through a small grater.
Mix minced meat for pies with onion and pumpkin and fry in a frying pan. Season and add black pepper.
Divide the dough into pieces and form cakes for pies.
Put 1 tbsp. insert the insides into the dough and form into round pies.
Fry the pies in a frying pan in vegetable oil until golden brown.

Pies in the oven with rice inside

An easy way to quickly and deliciously eat is to bake pies with pumpkin-rice interior. Vegetables and cereals form a nutritious porridge with a delicate taste, which can be adjusted at your discretion with the help of spices. A very simple recipe, which becomes even easier if you take ready-made pie dough.

Ingredients:

500 g pumpkin;
200 g boiled rice;
1 kg flour;
200 g butter;
500 ml kefir;
100 g sugar;
1/4 tsp. soda;
salt.

Recipe:

You can take ready-made pie dough, but for a completely homemade dish it’s worth taking the time to knead.
Cut the butter into pieces, mix with kefir, add flour evenly and knead the dough. Be sure to add slaked soda to make the pies fluffy.
Knead the mixture with your hands until soft and let it rest for 20 minutes under cling film.
Prepare the filling from grated pumpkin and pre-cooked rice. Add salt and sugar to the mixture to taste, you can try black pepper, paprika and dried herbs.
Divide the dough into pieces, roll into small flat cakes on a floured table. Place the filling in the center and firmly mold the pies.
Before placing in the oven, lightly prick the dough with a fork.
Bake the pies in the oven for about 25 minutes at 190 degrees.

To make the finished baked goods shine, brush the dough with egg yolk before the oven.

Sweets made from puff pastry

Puff pastry produces very warm and crumbly baked goods. Pies with a sweet pumpkin-apple interior will be the most delicious from this dough.

Products for pies :

0.8 kg puff pastry;
0.5 kg pumpkin;
2 sweet apples;
1 tbsp. Sahara.

Puff pastry is one of the most difficult to make. Take ready-made squares: this will significantly reduce production time.

Recipe:

Divide the pumpkin into small cubes, peel the apples and cut them literally the same way.
To prepare a tender and melting filling, you need to briefly simmer the fruits with a small amount of water, 10-15 minutes after boiling is enough.
Add sugar if the pumpkin is not sweet enough or if the apples are sour.
Cut the dough into small squares and roll out lightly.
Place 1 tsp in the center. sweet insides with pumpkin and apples. Roll the pie into a triangle.
Bake the pies in an oven preheated to 180 degrees. In 20-25 minutes they will turn brown and rise noticeably.

Pumpkin pie interior is one of the most delicious, and when combined with fruits, vegetables and meat, it creates a real masterpiece of home baking.

Pumpkin interior for pies

There are all kinds of pies: sweet and special, fried and baked, made from yeast dough or unleavened. Their taste depends on both the flour base and the manufacturing method, but the inside still plays the main role. Pies with pumpkin filling have a unique taste. This vegetable is universally suitable: it mixes amazingly with vegetables, fruits, cereals, and meat. The inside of pumpkin for pies can be meaty or lean, sweet or savory. If a chef wants to create baked goods filled with this vegetable, he has a wide choice. Almost anyone can find a pumpkin inside that suits their needs.

Individual manufacturing

The process of making pumpkin insides for pies can be different, but there are several general rules.

For the inside, you can use any kind of pumpkin, as long as it is not spoiled, but from nutmeg pumpkins, the inside comes out more juicy and tasty.
Before production, the pumpkin is peeled and the pulp and seeds are removed. There is no need to throw away pumpkin seeds - they are healthy. It would be wiser to dry them.
To make the insides for pies, the peeled pumpkin pulp is finely chopped or crushed on a grater with medium or large holes. And in such a very crushed form, the pumpkin may not have time to bake. Therefore, before filling the pies with it, it is stewed with the addition of oil and a small amount of water. Oil can be used both butter and vegetable oil. Creamy gives the insides the most pleasant flavor and makes it a little thicker.
If meat, cereals and other similar ingredients are added to the filling, they are also brought to readiness in advance.
If the inside is very watery, place it on a sieve. You can also thicken it with starch. It doesn’t hurt to add a little water or juice to a very thick filling. The filler should not be very watery, otherwise it will soak the dough.

Do not rush to apply the filling immediately after making it, let it cool first and only later hide it in flat cakes made from rolled out dough.

The inside of the pumpkin can be sweet or savory; it is equally suitable for fried and baked pies.

Regular pumpkin interior for pies

pumpkin pulp – 0.5 kg;
butter – 50 g;
sugar – 60–100 g;
cinnamon (optional) – to taste;
water – how much will be needed (approximately 100 ml).

Rinse the pumpkin, dry with a kitchen towel, cut into several pieces. Use a spoon to scoop out the pulp and seeds. Remove the skin with a vegetable peeler.
Grind the pulp on a grater. You can use the side with wide or medium holes. The finer you grate the pumpkin, the more tender the inside will be.
Melt the butter in a frying pan, place the pumpkin on it, pour in half a glass or a little less water.
Cover the pan with a lid. Simmer the pumpkin in it, stirring occasionally, until it becomes soft. If there is not enough water, you can add a little.
Sprinkle the pumpkin with sugar and cinnamon, stir, and simmer for another 5 minutes.
If there is still water in the pan, place the pumpkin pulp in a sieve and lightly crush it with a spoon to squeeze it out.

After these easy manipulations, the inside of the pumpkin will be completely ready for {filling} pies with it.

Pumpkin interior for meat pies

pumpkin – 0.3 kg;
minced meat (or poultry) – 0.3 kg;
onions – 150 g;
salt, spices - to taste;
vegetable oil - how much will be needed.

Wash the pumpkin, dry it, remove the skin and seeds. Cut into cubes and pass through a meat grinder. You can avoid using a meat grinder by grating the vegetable on a grater with medium holes.
Remove the peel from the onion and chop it using the same method as the pumpkin.
Heat the oil in a frying pan, put the minced meat in it. Fry it until it turns grey.
Salt and pepper the minced meat, add onion and pumpkin puree to it.
Simmer the ingredients, stirring occasionally, over low heat until the mixture thickens.

Cool the filling and use as intended. Pies with meat and pumpkin interiors turn out much juicier than those made from minced meat alone.

Pumpkin and apple interior for pies

pumpkin pulp – 0.5 kg;
peeled apples – 0.5 kg;
sugar – 0.2 kg;
butter – 100 g;
cinnamon - to taste;
lemon – 0.5 pcs.

Peel the washed and dried apples and cut out the seed boxes.
Grind the apple pulp on a large grater. Squeeze the juice of half a lemon onto the chopped fruit and stir.
Remove the pumpkin from the skin and seeds, grate the pulp using the edge of a grater with medium holes.
Combine chopped pumpkin with applesauce and stir.
Melt the butter in a deep frying pan.
Place the future pie filling in the pan. Simmer it for 10 minutes over medium heat without covering the pan with a lid.
Sprinkle with sugar and cinnamon and stir. Reduce heat slightly, cover the pan with a lid and simmer the pumpkin and apples for another 5 minutes.
Transfer the filling to a bowl, draining excess liquid as necessary, and cool.

With an apple-pumpkin interior, the pies turn out to be truly tasty, because such a filler has a balanced taste.

Pumpkin interior for pies with dried fruits

pumpkin pulp – 0.35 kg;
dried apricots – 50 g;
raisins – 50 g;
sugar – 100–150 g;
water – 50 ml;
butter – 30 g.

Grind the pumpkin pulp on a grater.
After melting the butter, put the chopped pumpkin in it, add a little water to it, and simmer the pumpkin until soft.
Without cooling, stir the pumpkin pulp with sugar, then allow it to cool.
Pour boiling water over dried fruits. After 15 minutes, drain the water and dry the dried fruits with a napkin.
Cut the dried apricots into strips, leave the raisins whole.
Mix dried fruits with pumpkin.

The inside of a pumpkin with dried fruits comes out tasty and healthy.

Pumpkin is healthy and has an inimitable taste. But not all housewives know many methods for its implementation in cooking. Pumpkin pie filling is one of the best ways to use this vegetable to make savory dishes.