Pumpkin and carrot pies filling. Pumpkin Pie Filling: Seasonal Joys

Soft, fluffy pies with a bright orange filling will easily lift your spirits on a cool, rainy day. To make baked goods tasty and appetizing, you need to choose the optimal recipe, knead the dough, prepare the pumpkin (watermelon) filling and enjoy the aromatic, fragrant vegetable all year round!

How to make pumpkin pies

Experienced housewives know that there are many ways to knead dough for delicious baked goods. For example, yeast and without yeast, puff pastry, shortbread, unleavened. Pumpkin pies are fried in a frying pan, baked in the oven, or in a slow cooker. The filling for products can be salty and sweet, with the addition of dried fruits, cottage cheese, rice, millet, carrots, and meat. For example, there are Moldavian pies (placinda), which are prepared with a sweet pumpkin filling, Tatar (with cottage cheese, rice) or Uzbek spicy triangular pies.

Filling

To make minced pumpkin, you need to grate the vegetable pulp and simmer in a mixture of butter or vegetable oils with the addition of water. Then the remaining ingredients are added to the vegetable puree: cereals, apples or dried apricots. It is imperative to monitor the thickness of the minced meat so that it does not spread or burn. If the filling for pumpkin pies is too thick, pour it into a sieve; if it’s the opposite, add water.

Pumpkin pies - recipes with photos

First you need to decide on the type of dough: choose yeast dough with kefir if you are going to cook sweet fried products in a frying pan or baked in the oven, yeast-free dough is more suitable for pies, puff pastry for small products, and unleavened dough is ideal for lean pastries. Some housewives have even come up with a recipe for pumpkin pies, which are made on a ready-made lavash base - lazy ones.

In the oven

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 176 kcal.
• Cuisine: Russian.

A very successful recipe for making pies - with yeast and kefir. Such products turn out surprisingly fluffy, airy, “like fluff.” Another feature of the recipe is that you can bake it in two ways: pumpkin pies in the oven and in a frying pan. Both options are sure to delight you with their delicate taste and aroma. Kneading does not take much time, the dough should rise once - and you can already shape the products.

Ingredients:

• egg – 1 pc.;
• kefir – 500 ml;
• flour – 800 g;
• salt - a pinch;
• sunflower oil – 50 ml;
• dry yeast – 11 g;
• pumpkin pulp – 500 g;
• granulated sugar – 30 g;
• butter – 40 g.

Cooking method:

1. Mix all dry ingredients: flour, salt.
2. In a separate container, beat slightly warmed kefir with an egg and add some salt.
3. Combine dry and liquid ingredients, stir well. As soon as the dough rises, add vegetable oil.
4. Let the mixture rise in a warm place.
5. At this time, prepare the filling: grate the pumpkin, fry a little in melted butter until golden brown.
6. Add sugar to taste, a little water, and simmer until cooked.
7. Divide the entire volume of dough into small balls and roll out thinly. Place a generous dollop of filling in the center and gently pinch the edges.
8. Finished products can be baked: place them on a greased baking sheet. Bake kefir pies in the oven for 25-30 minutes at 180°C.

Fried

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 176 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

To make rosy, delicious pies, you will need juicy pumpkin pulp and yeast dough with milk. Even those who have not yet appreciated the orange vegetable will enjoy such delicious pastries. From yeast dough you can make not only pumpkin pies in a frying pan, but also baked ones in the oven - the result will be different, but always tasty. Quick, fluffy pies are the perfect complement to tea.

Ingredients:

• dry yeast – 7 g;
• milk – 1 tbsp.;
• egg – 1 pc.;
• flour – 4 tbsp;
• sugar – 30 g;
• pumpkin pulp – 500 g;
• granulated sugar for filling - 3 tbsp. l.;
• cinnamon - a pinch.

Cooking method:

1. Grind the yeast with sugar, add warm milk and a glass of sifted flour.
2. Let the dough rise.
3. Prepare the filling: grate the pumpkin pulp on a medium-mesh grater, simmer in butter, sweeten, add cinnamon, stir.
4. The dough has risen - add a lightly beaten egg, melted warm butter and flour to it. Knead the dough and let it stand for 30 minutes.
5. Punch down the mass, divide into pieces the size of a walnut, and roll each into a flat cake with a rolling pin.
6. Place some filling in the middle and pinch the edges.
7. Fry the pies in vegetable oil until cooked on both sides. The fat must be very well heated.

With apples

• Time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 185 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Sweet, rosy pastries made from orange pulp not only fill you up, but also lift your spirits for the whole day. Prepare pies with pumpkin and apples in the oven for Sunday tea with friends - they will be delighted. The dough is prepared using fresh yeast, and the filling is made with the addition of sweet and sour apples - they will successfully highlight the taste of the sweet vegetable. To make the pies golden brown, brush them with a beaten egg before baking or with a solution of strong tea.

Ingredients:

• flour – 4 tbsp;
• fresh yeast – 20 g;
• milk – 200 ml;
• egg – 1 pc.;
• sugar – 100 g;
• butter – 4 tbsp. l;
• salt - a pinch;
• pumpkin pulp – 300 g;
• apples – 3 pcs.;
• sugar for filling – 100 g;
• lemon juice – 2 tbsp. l.;
• cinnamon - a pinch.

Cooking method:

1. Start cooking by kneading the dough. Dissolve yeast in heated milk, mix well, add sugar. Let the dough sit for 10 minutes.
2. Beat eggs with salt and remaining sugar. Continuing to beat the mixture with a fork, add the yeast mixture.
3. Add flour and melted butter in portions. Knead the dough. It should not stick to the sides of the dishes or your hands.
4. Let the dough rise for 30 minutes.
5. During this time, prepare the filling. Grate the pumpkin pulp or cut into small cubes.
6. Fry the vegetable until golden brown, add grated apples. Simmer everything until done, sweeten it a little to taste, pour in lemon juice at the end so that the filling does not lose its color.
7. Knead the dough. Divide it into small balls and roll each of them out.
8. Place the filling in the center and pinch the edges. Do this with the entire amount of dough.
9. Grease a baking sheet with a small amount of oil, place the products, and let rise a little for 5 minutes.
10. Place in the oven to bake at 180°C for 20 minutes.

With rice

• Time: 90 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 205 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Tatar pies doge tekase are prepared with the addition of rice, dried fruits, pumpkin and cottage cheese. It turns out to be a very unusual, delicious pastry. To prepare pies with pumpkin and rice in the oven, you need to select long rice, selected prunes and dried apricots. The principle of making baked goods is as follows: spread the filling of rice, pumpkin, dried fruits onto a thin layer of dough, place a spoonful of sour cream and curd cream on top, pinch the edges and bake. Delicious!

Ingredients:

• prunes – 100 g;
• flour – 600 g;
• water for dough - 1 tbsp.;
• vegetable oil – 150 ml;
• rice – 450 g;
• pumpkin pulp – 700 g;
• water – 700 ml;
• dried apricots – 150 g;
• raisins – 150 g;
• cottage cheese – 350 g;
• sour cream – 100 ml;
• sugar – 200 g;
• melted butter – 50 g;
• salt - a pinch.

Cooking method:

1. Boil pre-washed rice in salted water until tender.
2. Cut the pumpkin pulp into cubes, simmer over low heat for 5 minutes, adding butter and salt to the pan.
3. Wash dried fruits and cut into small cubes. Combine dried fruits, pumpkin puree, boiled rice, and sweeten.
4. Mix cottage cheese with sugar and sour cream until smooth.
5. Prepare the doge dough. Knead it from flour, a glass of warm water, salt and vegetable oil. Knead well. Divide the dough into equal pieces of 30 grams.
6. Roll out each one thinly, as for flatbreads, place a tablespoon of filling in the center, pour the same amount of sour cream, and place a cube of butter.
7. Pinch the pie as you would for dumplings and transfer to a greased baking sheet. Bake for 30 minutes in a well-heated oven.

With meat

• Time: 90 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 235 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Hearty, flavorful pies will certainly appeal to the stronger sex. This filling is special - it includes pumpkin pulp, potatoes and minced meat. To make nutritious, golden-brown pastries, knead unleavened yeast dough, then the meat and pumpkin pies in the oven will turn out especially airy and tender. Serve them at the table in addition to borscht or soup, or just with tea or coffee.

Ingredients:

• eggs – 2 pcs.;
• milk – 300 ml;
• sugar – 2 tbsp. l.;
• vegetable oil – 100 ml;
• yeast – 11 g;
• salt - a pinch;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• minced meat – 300 g.

Cooking method:

1. Heat the milk to 40 °C, add a little sugar, 50 grams of flour and dissolve the yeast. Let the dough rise.
2. In the meantime, you can prepare the filling. To do this, boil the potatoes. Pass pumpkin pulp, peeled onions, minced meat, boiled potatoes through a meat grinder, season and add salt.
3. Lightly beat the eggs, add them to the dough, add flour and vegetable oil in portions, knead the elastic dough. Let him rise again.
4. Make a rope out of the dough and cut it into small pieces. Roll each one out, add a spoonful of filling, and pinch the edges nicely.
5. Place the products on an oiled baking sheet. Bake at 180°C for 25 minutes.

Lenten

• Time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 197 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

During fasting, you should not deny yourself the pleasure of eating delicious, aromatic pies. Their special feature is the filling, which is generously seasoned with spices: cinnamon, cardamom, lemon zest and turmeric. You don't have to use all of these seasonings - just keep your favorites. Before preparing lean yeast pies with pumpkin puree, carrots are sometimes added to the minced meat - the result is a bright orange, sunny filling.

Ingredients:

• flour – 600 g;
• salt - a pinch;
• water – 1 tbsp.;
• vegetable oil – 50 ml;
• soda - on the tip of a knife;
• pumpkin pulp – 600 g;
• sugar – 100 g;
• spice mixture – 1 tsp;
• oil for frying – 150 ml.

Cooking method:

1. Grate the pumpkin pulp using a medium-mesh grater, add sugar and spices, and stir. Let the mixture stand so that the vegetable releases its juice.
2. Mix warm water, vegetable oil, add soda, salt - stir well.
3. Sift the flour directly into the bowl with the liquid dough and knead the dough.
4. Divide the entire volume into 16 balls.
5. Roll the ball into a thin pancake and add the filling. Seal the edges.
6. Fry the products on both sides until cooked.

Sweets in the oven

• Time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 213 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

This recipe can rightfully be considered a honey recipe, because the yeast dough is kneaded with the addition of honey. Pumpkin pies are sweet and rosy before baking and are always covered with whipped yolk so that the surface acquires a bright orange color. Add grated carrots, a little sugar, and pre-stewed pumpkin puree to the filling. Sunny, fragrant baked goods are ready to serve.

Ingredients:

• liquid honey – 1 tbsp. l.;
• flour – 400 g;
• warm water – 150 ml;
• vegetable oil – 50 ml;
• dry yeast – 2 tsp;
• salt - a pinch;
• pumpkin pulp – 500 g;
• granulated sugar – 100 g;
• carrots – 2 pcs.;
• butter – 30 g;
• egg – 1 pc.

Cooking method:

1. Pour warm water into a deep container, add honey, dry yeast, stir. Let it rise for 10 minutes.
2. As soon as foam appears on the surface of the dough, you can add flour, butter and salt. Knead the dough well - send it to rise in a warm place for half an hour.
3. Cut the pumpkin pulp into cubes, and grate the peeled carrots on a fine-mesh grater.
4. Place the vegetables in a frying pan with melted butter and fry. You can do this separately.
5. Sweeten the future minced meat, cover the frying pan and simmer until soft.
6. The dough has risen. Before making pumpkin pies, you need to knead it and divide it into pieces.
7. Roll out each ball thinly, add a little cooled filling, and pinch the edges.
8. Turn each pie seam side down and place on an oiled baking sheet. Brush the sides of the products with beaten yolk.
9. Bake the pies in a well-heated oven for 25 minutes.

From puff pastry

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: European.

The recipe for snack pies will be useful to every housewife. Guests who try this type of pastry are unlikely to guess what they are made of. The savory pumpkin filling consists of the vegetable itself and fried onions - such pastries fly off the table instantly. In addition to the unusual minced meat, the shape of the products is also interesting - puff pastries with pumpkin are prepared in the form of small triangles. All you have to do is buy ready-made dough and you can serve it to your guests.

Ingredients:

• pumpkin pulp – 500 g;
• puff pastry – 900 g;
• onions – 2 pcs.;
• vegetable oil – 150 g;
• egg – 1 pc.;
• salt, cumin, pepper - to taste.

Cooking method:

1. Let the dough thaw slightly at room temperature.
2. Prepare the filling: grate the pumpkin pulp on a medium-mesh grater.
3. Peel the onion, cut it into cubes, sauté in oil until golden brown.
4. Add pumpkin to the pan, add salt and pepper, simmer until cooked and fried.
5. Divide the dough into squares. Place the minced meat in the middle of each, pinch the dough from the edges to the center to form triangles.
6. Brush each with beaten egg. Place the products on a dry baking sheet and bake in the oven for 25 minutes (temperature 180°C).

On kefir

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty of preparation: easy.

Ruddy, fluffy products are quickly and easily prepared from this type of dough - they turn out crispy and very appetizing. Kefir dough for pies is prepared with the addition of soda, which acts as a leavening agent and makes the baked goods fluffy. The treat cannot be called dietary, because the products are fried in oil in a frying pan, but how much gastronomic pleasure you can get from eating such delicious pies in a frying pan with kefir.

Ingredients:

• yogurt or kefir – 200 ml;
• flour – 2.5 tbsp;
• soda – 1 tsp;
• salt - a pinch;
• pumpkin pulp – 500 g;
• butter – 40 g;
• lemon juice – 30 ml;
• granulated sugar - to taste.

Cooking method:

1. Grate the orange vegetable pulp using a large-mesh grater.
2. Fry in melted butter for 5 minutes, cover with a lid, add lemon juice and simmer for another 20 minutes.
3. Pour flour into a deep bowl, add soda and salt, stir.
4. Add the fermented milk product, knead well. Let stand for 20 minutes.
5. Cut the entire volume of dough into circles, roll each one out, and lay out the filling.
6. Carefully pinch the edges. Bake the products in a preheated frying pan on both sides.

With cottage cheese

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 212 kcal.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

This type of baking will definitely appeal to those who have not yet had time to appreciate the taste and benefits of the orange vegetable. Traditional yeast dough and pumpkin-curd filling with dried apricots make very interesting, tasty products. For pies with cottage cheese and pumpkin, you don’t need many ingredients: an autumn orange vegetable, low-fat cottage cheese, yeast dough, which you make yourself or buy ready-made.

Ingredients:

• cottage cheese – 300 g;
• pumpkin pulp – 500 g;
• dried apricots - a handful;
• sugar – 100 g;
• cinnamon - a pinch;
• yeast dough – 1 kg.

Cooking method:

1. Start preparing the pies with minced meat. To do this, grind the pumpkin pulp on a grater or cut into cubes.
2. Cut the dried apricots into slices, mash the cottage cheese.
3. Mix all these ingredients, add sugar.
4. Roll the dough into a rope and cut into small pieces.
5. Roll out, place the filling in the center, pinch the edges.
6. Place the products on an oiled baking sheet and bake for half an hour at 180 °C.

Pie dough - cooking secrets

Before you prepare delicious homemade cakes, you need to know some secrets:

• The dough for pumpkin pies should be proofed.
• Kefir dough with yeast is great for fried and baked products.
• Always add sugar to the dough - this will help the yeast activate faster.
• All ingredients of the dough for pumpkin pies should be at room temperature, then the products will turn out fluffy and tasty.

Video

Pumpkin delights us with its rich color, unusual, interesting shape and fragrant, fresh content. But! Pumpkin itself is insipid and is eaten on its own only by gourmets. However, not using such a useful and voluminous vegetable mass is simply a sin. People in all parts of the world have long understood this, and use pumpkin as the basis for many dishes. Americans love such pies for Halloween, Italians love any pumpkin desserts and snacks, residents of the post-Soviet space grew up on porridge with pumpkin. A special theme is pumpkin pies.

Even simple pumpkin pies will always decorate any table. Pumpkin gives the pie an interesting orange hue and a characteristic delicate taste. It can either be part of the filling (pumpkin pies) or incorporated into the dough (pumpkin pies). Pumpkin is also valuable because it can absorb the aromas and taste of other ingredients in a dish. This is what makes pumpkin indispensable in making pies. Prepare pumpkin pies in the oven and pumpkin pies in a slow cooker. Both options are good and quite common.

Many types of pumpkin dishes are obtained depending on the dough used: lean pumpkin pie, layered pumpkin pie. Also, the dough can be sweet, then they make a pie with pumpkin and cottage cheese, a pie with pumpkin and apples, cherry plum, and pineapple. There may be unleavened dough, even a little salty. It is used to make a pie with pumpkin and meat or ham, a pie with pumpkin and rice. There are also excellent options with nuts, dried fruits, cream and even chocolate. And if you mix chopped pumpkin with soft cheese, you get cheesecake.

Ossetian pumpkin pie is popular. The main rules for making such a pie: a round flat shape, a bright appearance, the presence of a filling twice as large as the dough, and the pumpkin in the filling forms the basis.

All of the pumpkin pies listed are delicious and healthy. You will definitely get a delicious pumpkin pie in the oven, especially a sweet one. After all, if pumpkin is used as the basis for the filling, a sweet pie is the best thing that can be made from it.

Prepare your own pumpkin pie, recipes can be found on the website. And from the photographs you can choose the final product. So, if there are pumpkin pies, recipe with photos first! Your guests will definitely love your pumpkin pies, the recipes will help you prepare the dish quickly and tasty, and the atmosphere for dinner will be warm and sunny.

Study and try different recipes, choose your only one, according to your taste. After all, pumpkin pie in the oven, the recipes for this dish are varied and original. It is also convenient to make a choice based on a photograph. The recipe for the dish “pumpkin pie” and the photo of this dish together look more convincing.

Now some tips for those who want to make pumpkin pie:

For the pie, you need to choose a small pumpkin with dense flesh. Connoisseurs recommend the Muscat variety;

If you use one pumpkin for the filling, without apples and other sweet and sour fruits, you need to sprinkle it with lemon juice for taste;

If the pumpkin for filling is too hard, you need to boil it a little first;

In the oven, the pie is cooked at a temperature of 210 - 230 degrees. You can make a small cut on top of the pie to allow the filling to come into contact with the heat;

The aroma of the pie can be enhanced by spices: ginger, cinnamon, nutmeg, cloves, allspice. Choose according to your taste.

Pumpkin is a true autumn fruit: the same warm orange, red, fragrant!..

Baked goods filled with pumpkin will fill your home with aromas, rivaling apple pies, the warmth of the baking pies will warm you up on an autumn day, and the appetizing orange color will fill you with joy! And besides, pumpkin is also a very useful thing.

What can you bake with pumpkin? Oh, so many delicious and original things! Pies in a frying pan and in the oven, yeast and puff pastries, pumpkin pies and cheesecakes!.. And for all this variety the same pumpkin filling with sugar and cinnamon is suitable. This is what we will now learn to cook.

Ingredients for pumpkin filling:

• Sweet pumpkin;
• Sugar;
• Cinnamon;
• Some water.

For 1 medium-sized pumpkin you will need 3-4 tablespoons of sugar; half a teaspoon of cinnamon, with a quarter glass of water.

Do you know how to choose the right pumpkin so that it turns out sweet and healthy? I'll tell you now.

Sweet pumpkin is a bottle gourd. Not round, but one with a long “neck” and a round bottom. This is what we need.
And certainly whole! I don’t argue, it’s more convenient to buy cut and peeled pumpkin in pieces - take it and cook it, it would seem, and a whole one might seem like a lot. But carved pumpkin may be rotten. The damaged part was cleaned, and the rest was sold - but it only seems untouched. But in fact, rot and mold penetrate deep, and the pumpkin pulp may look good, but is unsuitable for eating.

The same applies to apples and pears, so peel the fruits thoroughly and throw away the heavily spoiled ones - they are not even suitable for filling.

Another interesting and important point - ask the seller, with which neighbors in the garden did your favorite pumpkin grow? If by yourself or with the same ones, great.

But if with zucchini or decorative pumpkins in general (mushroom pumpkin, etc.), it’s better to look for another one. Because everything from the squash family - zucchini, squash, pumpkins - easily cross-pollinate when they grow nearby. And the result is “pumpkins”, “cabassons” and other original vegetables. Some of them are edible, but some are tasteless or inedible. Likewise, a pumpkin, if pollinated with zucchini, will be unsweetened, and if it has a decorative appearance, it will be unsuitable for food.

But here we are, choosing a cute, sweet pumpkin. Let's make pumpkin filling!

How to prepare pumpkin filling for pies:

Rinse the pumpkin, dry it with a towel and peel off the skin with a knife - carefully, the skin is thick! It may be more convenient for you to first cut the pumpkin into slices - circles, and then peel each one separately.

We scoop out the center with a spoon, but don’t throw it away - the seeds can be dried and eaten! Pumpkin seeds are very tasty:)

Cut the pumpkin into small cubes.

Pour a little water into the bottom of the enamel pan, half a centimeter, a little - because during cooking, juice will be released from the pumpkin, and the filling may turn out to be runny.

Pour the pumpkin cubes into the pan, add sugar and cinnamon.

Stir and simmer under the lid at a low boil, over medium heat.

Stir occasionally. When the pumpkin is soft, it's ready.

If there is too much liquid at the bottom of the pan, carefully drain it. And mash the stewed pumpkin with a masher to make a puree. You can use a blender, this will make the filling even more tender.

The pumpkin filling is ready!

You can use sweet pumpkin filling for pies and pies, and if you don’t add sugar, make vertuta with pumpkin and meat. Join us! Let's make baked goods with pumpkin - fun and delicious!

Pumpkin pies in the oven are a tasty and satisfying snack, and in exceptional cases, a substitute for dinner. Baked in the oven, they are not as greasy as when frying in a frying pan, they have an appetizing crust and a delicious aroma.

Pumpkin filling for pies is not only delicious, but also healthy. It can be made both sweet and salty, and there are dozens of cooking options. Pumpkin is combined with berries, dried fruits, citrus fruits, vegetables, spices, herbs, meat, poultry, cottage cheese and sour cream. You can please any eater: both a sweet tooth and a lover of a solid meat snack.

Pumpkin pies in the oven - general cooking principles

For pumpkin pies in the oven, any dough is suitable: sponged or straight yeast dough, shortbread dough with butter or margarine, quick dough with kefir or sour cream, homemade or store-bought puff pastry. In any case, the baked goods will turn out tender, light, and very soft.

The ingredients for the dough will be the most common: flour, milk, yeast, kefir, vegetable oil or margarine. You can use any pumpkin for the pumpkin filling for pies: raw, baked, boiled, fried, frozen.

The healthiest thing, of course, is raw pumpkin. It contains the most vitamins and substances beneficial to the body. Don't be afraid that the pumpkin won't cook through. If you grate it on a fine grater, it will have time to steam in the oven while the dough is baking.

Before cooking, the pumpkin must be washed, peeled and grated or cut into pieces and cooked. The finished pumpkin is kneaded and used for filling.

As a rule, pumpkin pies are baked in the oven for 15 to 25-30 minutes. Baking temperature – from 180° to 200° C. A clean, dry baking sheet should be greased with butter (butter or vegetable), place the pies on it and place in the oven.

Sweet pies with pumpkin in the oven on yeast dough

A simple recipe for yeast pies with sweet pumpkin filling - traditional for Russian cuisine. The dough prepared on the dough turns out tasty and remains soft for a long time. You can add citrus zest to the filling for flavor.

Ingredients:

Four hundred grams of pumpkin;

One and a half glasses of milk;

11g packet of active yeast;

Two spoons of sugar in the dough, the same amount in the filling and syrup (six spoons in total);

Three tablespoons of water for sugar syrup;

Four glasses of flour;

Two eggs;

Four tablespoons of sunflower oil;

A pinch of salt;

A packet of vanillin or vanilla sugar;

A pinch of cinnamon or ginger powder (optional).

Cooking method:

Prepare the dough for the dough. To do this, heat the milk and dissolve the yeast in it.

Add two tablespoons of flour and a tablespoon of sugar, mix everything.

Leave the dough in a warm place for half an hour, covering it with a napkin.

Finely grate the pumpkin and mix with sugar. You can add ginger or cinnamon.

Gently beat the eggs into the dough.

Add salt, remaining sugar, vanilla sugar or vanillin, three cups of flour and two tablespoons of vegetable oil. Knead the dough first with a spatula, then with your hands.

Add another spoonful of butter and the remaining flour, knead into a tender, non-sticky, soft dough.

Sprinkle the work surface with flour and cut the dough into small equal pieces.

Roll out the flatbreads, place the filling in the center and pinch the seam. This must be done very carefully so that the juice does not leak out during baking and does not burn on the sheet.

Grease a baking tray with the remaining oil, place the pies, leaving about 3 cm between them so that the dough rises.

Proofing time is fifteen minutes.

Bake until browned.

While the pies are baking, cook sugar syrup from water and two tablespoons of sugar. Boil the solution for no more than two minutes.

Place the finished pies on a plate and brush each one with syrup.

Pies with pumpkin and apples in the oven on choux pastry

You can add a fragrant apple to the pumpkin filling for pies, and make the yeast dough faster, without dough, but in boiling water. The result is a real treat for those with a sweet tooth.

Ingredients:

Six hundred grams of pumpkin;

A large apple of the sweet and sour variety;

Six tablespoons of sugar (one for the dough, the rest for the filling);

Half a stick of butter;

Cinnamon and vanilla (optional);

Three tablespoons of vegetable oil;

Three yolks;

One and a half tablespoons of dry yeast;

A teaspoon of salt;

A glass of boiling water;

Half a glass of warm water;

Four glasses of flour.

Cooking method:

Prepare quick yeast dough. To do this, combine three tablespoons of flour, salt, sugar, vegetable oil in a cup, pour boiling water.

Knead the choux pastry and let it cool.

When the dough has cooled, pour in half a glass of warm water, add the yolks and yeast.

Gradually add flour, kneading into a loose dough that easily comes off your fingers.

Leave it for half an hour or an hour under a napkin in a warm place.

Cut the pumpkin into cubes very finely.

Cut the apples in the same way.

Melt the butter in a frying pan.

Simmer pumpkin and apples in it, sprinkle with sugar, cinnamon, vanilla.

Form the pies as described above.

Bake the pies in a preheated oven.

Pies with pumpkin and cottage cheese in the oven on shortbread dough

For lovers of crumbly, yeast-free baked goods, this recipe will come in handy. Pumpkin filling for pies, cooked with cottage cheese, gives the dish a special taste and satiety. Soft boiled pumpkin is used.

Ingredients:

Three hundred grams of pumpkin;

Three hundred grams of cottage cheese;

A handful of dried apricots;

Half a cup of sugar for the filling;

Two eggs;

Half a glass of sour cream;

Five three tablespoons of sugar (in the dough);

120 grams of butter or margarine;

Half a kilo of flour;

A tablespoon of baking powder.

Cooking method:

Cut the pumpkin into pieces and cook until soft.

While the pumpkin is cooking, pour boiling water over the dried apricots.

Prepare the dough. Mix eggs with sugar.

Add soft butter or margarine, sour cream, stir everything thoroughly.

Combine the flour with baking powder and gradually add it to the egg-butter mixture, kneading the dough. It should be soft.

In order for the dough to rest, it must be kept in the refrigerator for half an hour or forty minutes.

While the dough is resting, dry the dried apricots and chop very finely.

Mash the pumpkin.

Mix pumpkin, cottage cheese, dried apricots and sugar.

Form pies.

Bake until golden brown.

Pies with pumpkin and prunes in the oven with kefir

Soft kefir dough is great for baking savory pumpkin pies in the oven. The dough is prepared in a matter of minutes.

Ingredients:

Partial glass of kefir;

Two hundred grams of flour;

Three hundred gram piece of pumpkin;

150 grams of prunes;

Vegetable oil for frying pan;

A tablespoon of sugar;

Half a glass of sour cream;

A packet of baking powder;

Cooking method:

Gently sift the flour into a cup.

Add salt and stir.

Pour in kefir, add baking powder, mix again.

Add flour and knead the dough with your hands - not too tight, but not too soft.

Grate the pumpkin.

Cut the prunes into very thin strips.

Mix prunes, pumpkin and sour cream with sugar.

Cut the dough into pieces and roll out very thin.

Form the pies like this: put the filling on one circle of dough, cover with a second circle, and carefully seal the edges.

Bake until a nice crust appears on the dough.

Unsweetened pies with pumpkin, potatoes and meat in the oven

A hearty and very tasty version of savory pastries. These pies are similar to Tatar samsa and can easily replace dinner. The recipe uses raw chicken fillet, but if desired, it can be replaced with boiled red meat.

Ingredients:

Two hundred grams of pumpkin;

Two hundred grams of chicken pulp;

Two hundred grams of peeled potatoes;

Large onion;

Vegetable oil (three spoons for the dough, two for the filling);

Pepper, salt to taste (for filling);

Two glasses of flour;

Half a glass of milk;

Two packets of yeast (22 grams);

A teaspoon of sugar;

Half a teaspoon of salt (in the dough);

70 grams of butter (optional);

Egg for brushing pies.

Cooking method:

Heat the milk, add yeast and sugar, stir.

Add salt, drain the vegetable oil, mix again.

Add flour and quickly knead the dough.

Place the dough in a bag or wrap it in film and put it in the refrigerator for one and a half to two hours.

Cut potatoes, meat and pumpkin into equal small cubes.

Chop the onion.

Mix all the filling ingredients, add salt, sprinkle with pepper, and mix again.

Roll out the dough into a flat cake.

Place the filling in the center of the flatbread and a small piece of butter on top.

Make triangular pies, leaving a small hole in the center.

Bake at 170° for approximately 45 minutes.

Pies with pumpkin and vegetables in the oven on puff pastry

Ready-made puff pastry allows you to cook spicy pumpkin pies in the oven very quickly. It turns out delicious, and you don’t need to spend a lot of effort.

Ingredients:

Two hundred grams of pumpkin;

Medium carrots;

Two hundred grams of zucchini or eggplant;

Three cloves of garlic;

Two spoons of store-bought sour cream;

Oil for baking sheet;

Salt, pepper mixture.

Cooking method:

Cut vegetables into small cubes.

Chop the garlic with a knife or put it through a press.

Combine all filling components, add salt, pepper and sour cream.

Simmer the filling in a saucepan until tender, about 15 minutes.

Roll out the defrosted dough and cut into squares.

Form each piece of dough and a spoonful of filling into pies.

Bake until the dough is ready.

Pumpkin pies in the oven - tricks and useful tips

The oven must be preheated before baking. This way the pies will bake evenly, and you won’t have to watch them for a long time.

Pies with pumpkin filling bake very quickly. If you use puff pastry, depending on the temperature in the oven, they can be ready in as little as 15 minutes.

You can add cinnamon, vanillin, citrus zest and pulp to the filling for sweet pumpkin pies in the oven. As additional components for the pumpkin filling, you can use various dried fruits and berries, onions and celery, minced meat and garlic.

The simplest version of savory but very tasty pies is grated fresh pumpkin pulp with fried onions.

Pumpkin pies can be served not only with tea. An excellent snack option is pies with kefir, milk, broth, and sour cream.

There are many recipes for pumpkin pie filling because pumpkin goes well with both sweet and savory ingredients, vegetables and fruits, cheese and nuts.

The dough for pies with pumpkin filling can be rich, unleavened, yeasted and flaky; you can either prepare it yourself or use a store-bought version.

Sweet pumpkin fillings

Sweet pies can be made either from pumpkin itself or in combination with other ingredients.

Simple pumpkin filling

• Peel the sweet pumpkin and grate it on a coarse grater, add a little salt.
• Let the pumpkin brew for 20-30 minutes, then squeeze out the juice, sprinkle with sugar and add to the pies.

Pumpkin and prune filling

• Peel the pumpkin and cut it into cubes.
• In a thick-bottomed saucepan or saucepan, melt 100 g of butter, add pumpkin (1 kg) and simmer over low heat (until the pumpkin is soft). It is necessary to ensure that the oil does not darken and the pumpkin does not fry to the bottom.
• Remove the slightly softened pumpkin from the saucepan, rub through a metal sieve and pour back into the saucepan. Simmer over low heat for another 5-7 minutes.
• Pour boiling water over prunes (30-40 pcs.) for 15-20 minutes, then rinse with cold water. Finely chop the prunes, first removing the seeds, and mix with the prepared pumpkin.
• Pour in cream (1-2 cups) and add sugar. Mix everything well, cool and add to the pies.

Pumpkin and raisin filling

• Grate the peeled pumpkin on a coarse grater.
• Pour milk over the pumpkin so that the liquid covers the pumpkin by 2 fingers. Place milk and pumpkin over medium heat.
• When the mixture boils, add sugar and 20-30 g of butter to taste. Simmer the pumpkin over low heat until the milk has completely evaporated.
• Rinse rice (100 g) and boil until half cooked. Mix with cooled pumpkin.
• Sort the raisins and soak in hot tea leaves for 1-2 hours. Then drain the liquid, dry the raisins on a napkin and mix with the finished filling.

Pumpkin and apple filling

• Peel the pumpkin (300 g) and cut into small cubes.
• Peel and cut apples (2-3 pcs.) in the same way. Sprinkle apple slices with lemon juice to prevent browning.
• Melt 3-4 tablespoons of butter in a saucepan and add apples and pumpkin there. Sprinkle with sugar and simmer until soft.
• The pumpkin and apple filling turns out especially tasty if you add a little cinnamon to it at the end of the stew.

Spicy Pumpkin Toppings

Pumpkin is combined with a lot of vegetables, cheese, various spices and herbs.

Pumpkin and onion filling

• Peel the pumpkin, remove seeds and cut into thin slices (or cubes).
• Finely chop the onion and mix with the pumpkin.
• Heat vegetable oil in a frying pan, add pumpkin and onions, add a little salt and ground black pepper and sour cream (2-3 tablespoons).
• Mix all the ingredients and simmer covered for about half an hour - the pumpkin should be soft, but at the same time not fall apart (“keep its shape”).
• Cool the finished filling and add it to the pies.

Pumpkin and lard filling

• Take pumpkin and onions in equal proportions, peel, cut into cubes and mix.
• Add salt, black and red ground pepper to the filling.
• Cut raw lard into cubes and place in a frying pan. Fry the pumpkin and onion a little in lard.
• Add 1 spoon of flour to the filling and simmer over low heat until tender.

Pumpkin and meat filling

• Pass the peeled pumpkin pulp (200 g), potatoes (2-3 pcs.) and onions (1 pc.) through a meat grinder.
• Prepare minced beef and pork (500 g).
• Mix vegetable and minced meat, salt and pepper, add chopped herbs.
• Add the raw filling to the pies.

Cottage cheese and cottage cheese filling

• Cut the pumpkin pulp (200 g) into small cubes and fry in vegetable oil.
• Add finely chopped garlic (2 cloves), chopped leeks and green onions.
• Gently stir and cook for about 5-7 minutes, stirring constantly.
• Cut hard cheese (150 g) into small cubes and mix with cooled pumpkin.
• If necessary, you can add salt to the finished filling.

You can add grated carrots, zucchini and zucchini, walnuts, dried fruits, that is, almost any product that the housewife has on hand, to the pumpkin filling for pies.