Pie with milk and raw pumpkin

Category: Bakery products

Ingredients
pumpkin (raw)	125 g
premium wheat flour	140 g
almond	60 g
vegetable oil	50 ml
milk	40 ml
granulated sugar	115 g
egg SB	2 pcs.
baking powder for the dough	10 g
orange zest	1/2 - 1 pc.
dark rum or cointreau (optional)	2 tbsp. l.
salt (pinch)	1/3 tsp
powdered sugar	1 tsp

Cooking method

Peel the pumpkin and seeds. Cut it into small pieces and place it in a mixer or blender bowl along with butter and milk.

Grind with a blender to a velvety, lump-free puree. This step is very important. The puree should have a fine, velvety consistency.

In another bowl, beat the egg whites with 2 tbsp. l. sugar to soft peaks.

Whisk separately the egg yolks with the remaining sugar and orange zest.

Add chopped pumpkin, liqueur or vanilla extract to the yolks, mix well.

And immediately add 1/3 of the beaten egg whites. Stir well, then add the rest of the whipped egg whites.

Mix well. The mixture should be perfectly homogeneous.

Toss separately the flour, chopped almonds and sifted baking powder. I reduced the amount of baking powder a little, added about 7 g. Add a handful of flour to the bowl. Stir with a spatula from the bottom up until the dry flour disappears and the dough is uniform. Continue adding flour in portions until all ingredients have been used up.

The finished dough should be of a uniform consistency.

Grease a mold with a diameter of 18 cm with a thin layer of butter and sprinkle with flour.

Pour the dough into the prepared mold and smooth the surface.

Bake in a preheated oven at 170 C for 30-35 minutes. Times are indicative and minutes may vary depending on the oven you are using. It's important to always do a toothpick test and not open the oven until the surface of the cake is golden brown. After baking, let the cake cool in the tin for 20 minutes.

Remove the cake from the mold.

Sprinkle a teaspoon of powdered sugar over the cake.

Chill and slice the pie.

The dish is designed for

6 servings.

Note

Prescription Assunta (Italy). Thanks to the author!
* I reduced the proportions by half. For a large cake, d = 24-26 cm, you need to double all the ingredients except the salt. And, accordingly, increase the baking time to 50-60 minutes.
You can use nut flour instead of almonds. To taste, you can add dark chocolate when kneading the dough and chocolate icing for topping the finished cake.
Use pumpkin of non-watery varieties, pumpkin with dense pulp is good.

zvezda

Ilonawhat an autumn beauty !! Flawlessly beautiful How do you personally taste !! I love pumpkin very much and its presence only makes me happy. Thanks for the recipe

Corsica

Olya, good luck and thanks for your interest in the recipe!
The cake looks especially beautiful after baking in volumetric thematic forms, you should definitely have this somewhere. By the way, the taste of pumpkin in this pie is imperceptible, the aroma is getting closer and closer to a good biscuit.

zvezda

Quote: Corsica

volumetric thematic forms,

What's this? Leave at least one ... or I'll run from the phone.

Corsica

Olya, something like this or any options from Nordic:

🔗
🔗

zvezda

Ilona, thanks, there are such

Tatyana1103

Quote: Corsica

pumpkin (raw) 125 g

Ilona, as I understand it, this is the weight of a peeled pumpkin
Everyone loves pumpkin with me, I mostly make baked goods from baked ones, I haven't tried big pumpkins from raw yet.

Corsica

Quote: Tatyana1103

Ilona, as I understand it, this is the weight of a peeled pumpkin

Tatyana, no. In the first step of the recipe, the pumpkin is peeled and seeds removed.

Quote: Tatyana1103

Pumpkins are big, as soon as I print, I will definitely try

I hope the taste of the pie does not disappoint you. Thanks for your interest in the recipe!

Tatyana1103

Quote: Corsica

In the first step of the recipe, the pumpkin is peeled and seeds removed.

Ilona, I understood this, I just decided to clarify, because I have different pumpkins: some with a thick crust, others with a thin

Corsica

Tatyana, it is more important that the pulp of the pumpkin is suitable, and the crust, if very thick, then take a little more pumpkin by weight. For the first cooking, it is better to have a little less pumpkin than more, then you will be guided by the familiar consistency of the dough.

Tatyana1103

Ilona, thanks for the clarification, I'll take everything into account

Marika33

IlonaThank you very much for the recipe!
I will definitely cook it, the pumpkin is removed and a lot, and all the nutmeg.

Corsica

Marina, good luck and thanks for your interest in the recipe!
I hope you enjoy the cake.

venera19

Corsica, Ilona, I wanted to bake in a large form, read the warning about salt. Where is the salt in the ingredients?
And I also wanted to ask, can you replace almonds with sesame flour? There is no nut flour, but sesame flour was there.

Corsica

venera19, Anna, thank you supplemented the recipe.
I'm not sure if sesame is a suitable substitute, as it may affect the taste of the finished pie. Alternatively, it is better to replace it with premium wheat flour, adding it a little less by weight, by about 15-20 g.

venera19

Thank you, I also doubted sesame flour. She herself is very bright in taste.
We should experiment.

Corsica

Anna, good mood and delicious cake!

venera19

I will report:

The rate is double, everything is according to the prescription, no substitutions. Soviet aluminum form.

Thank you, Ilona, delicious cupcake!

Of the difficulties, the blender-leg did not want to break the pumpkin into velvet. I had to pour it into a stationary blender jar. Well, sunflower oil, though odorless, but I "hear" it everywhere. Can you replace it with butter?

Corsica

Anna, the pie is just handsome! Thanks for the detailed feedback!

Quote: venera19

Of the difficulties, the blender-leg did not want to break the pumpkin into velvet. I had to pour it into a stationary blender jar. Well, sunflower oil, though odorless, but I "hear" it everywhere. Can you replace it with butter?

Clear. To facilitate the blender's work, you can pre-grind the pumpkin on a grater.
Do you hear the oil taste or aroma? In general, I also "hear" butter, but in this cake for me, orange prevails and the taste levels out the oil. Perhaps the quality of the oil itself is different. And you, by any chance, did not grease the mold with vegetable oil? It happens that in this version, the aroma and taste of the butter is so strong that it outweighs all the components of the pie. Yes, you can try replacing it with butter, but it's probably better to grind the pumpkin with milk and only then add the melted butter.

venera19

First for the aroma, but also for the taste. Not to say that I am an ardent opponent of vegetable oil, but I do not like it when it is "heard". Where the quantities are small, I usually add olive. It is imperceptible to me. But it is expensive for us, and there is always a lot of sunflower seeds. As we eat, I'll try the variations.
The form was greased with butter.

Corsica

Anna, clear. It's a pity that this happened with the cupcake and thanks for the detailed review.

Quote: venera19

Where the quantities are small, I usually add olive. It is imperceptible to me.

Interesting. In Italian recipes, there is often a recommendation to use vegetable oil rather than olive oil, as it tastes softer. However, everyone has their own preferences. I hope you can share your feedback on your variations for this recipe.

Marika33

Ilona, if the olive oil is refined, then it is great in baking.
In the 90s, when we did not have palm oil yet, olive oil was used in confectionery.We had a friend, her relative worked in a factory. ... Well, she sold us such oil. The dough was amazing on it. I often remember this oil. But it was not the same as now they sell refined products.

Corsica

Marina, in our time, we only have to choose the most suitable ingredients. By the way, the recipe is unchanged - the Italian author recommends vegetable (not olive) oil.