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Recipe for making pumpkin pie with cottage cheese. Pie with cottage cheese and pumpkin in a slow cooker and oven. Sandwich pie with pumpkin in a slow cooker

Step 1: prepare the dough.

First of all, about 40-60 minutes before the start of the preparation of the dessert, we take 50 grams of butter from the refrigerator and let it soften. Then, with a kitchen knife, divide this product into small cubes, move them into a deep bowl, add 75 grams of granulated sugar, a pinch of salt there and grind them with a table fork until they become a thick gruel.
Then we break one chicken egg in the same place and slightly beat everything until smooth. Add a teaspoon of baking powder to the resulting mass and begin to sift the wheat flour, in total you need 150-200 grams.

Putting all at once is not worth it, we throw it in small portions, while kneading the dough with a tablespoon. When this kitchen appliance stops helping, we continue the process on the working surface of the table until the flour semi-finished product acquires a soft, non-sticky, homogeneous, elastic structure.

Then we wrap the dough in plastic cling film or pack it in a bag and send it to the refrigerator for 1 hour.

Step 2: prepare the pumpkin.

Meanwhile, using a sharp kitchen knife, peel 300 grams of pumpkin from dense skin, seeds and fibers. Then we rinse it thoroughly, dry it with paper kitchen towels, put it on a cutting board and grind it into small cubes or slices from 1.5 to 2 centimeters in size.

Step 3: stew the pumpkin.

Next, we move the pumpkin pieces into a small non-stick pan with a thick bottom, fill them with the required amount of purified water and put on medium heat, which we reduce to a minimum immediately after boiling the liquid. Simmer the vegetable under a covered lid for 20-25 minutes until completely soft, stirring occasionally with a wooden kitchen spatula. Then we put it in a colander and leave it in the sink for 5-6 minutes or until all the water is drained off. After that, we transfer it to the same, but clean pan and completely cool it near the slightly open window.

Step 4: chop the stewed pumpkin.

When the pumpkin has cooled, puree it with a hand blender - this is the best option. If there is no such device, do not get upset, we use a food processor or an electric or ordinary meat grinder. In extreme cases, we act in the old fashioned way, that is, we knead the fragrant slices to the desired consistency with an ordinary crush, of course, a homogeneous mass will not work, but it will also be very tasty.

Step 5: prepare the filling.

Now add one chicken egg to the crushed pumpkin, rub 300 grams of medium fat cottage cheese through a fine sieve, sift a couple of tablespoons of wheat flour, add a pinch of salt, as well as two types of sugar: a teaspoon of vanilla and 100–150 grams of regular sand. Beat these products until fluffy, homogeneous using the same hand blender or mixer. This process will take about 5-7 minutes, although everything is relative and depends entirely on the power of your kitchen appliance. As soon as the mixture takes on the desired viscous, one might say, glossy structure - let's move on.

Step 6: form a pumpkin and cottage cheese pie.

We turn on and preheat the oven n a 180 degrees Celsius... Then sprinkle the kitchen table with a small amount of sifted wheat flour, a tablespoon is enough. We spread the dough infused in the refrigerator on it, lightly press it with a clean palm, so that we get a round cake, and use a rolling pin to roll it into a layer up to 1 centimeter thick.

Gently pry the resulting base with a wide metal kitchen spatula and carefully transfer it to the bottom of an unlubricated round non-stick or heat-resistant form with sides not lower than 5-6 centimeters.

We crush the dough with our palms so that it evenly lies on the inner surface of the selected dish, and tuck the pieces of the hanging flour semi-finished product down, while making a relief pattern along the edge with our fingers, now the baked goods will turn out to be not only tasty, but also beautiful.

Then, helping ourselves with a tablespoon, we spread the entire curd-pumpkin filling on the surface of the formed base, distribute it in an even layer and proceed to the next, almost final step.

Step 7: bake the pumpkin and cottage cheese pie.

We put the formed cake on the middle rack of the oven preheated to the desired temperature and bake it for 45-50 minutes, for which he will come to full readiness. After the right time, we pull the oven mitts on our hands and move the hot dish with dessert onto the cutting board, which was previously placed on the countertop. We cool the divinely smelling delicacy to a warm state or room temperature, decorate if desired and proceed to tasting.

Step 8: serve the pumpkin and cottage cheese pie.

Pumpkin and cottage cheese pie is served warm or completely chilled as a dessert. Before serving, it is decorated with powdered sugar, whipped cream, sour cream, airy cream, or poured with honey and put on the table in the form in which it was baked, or immediately in portions on plates.

As an addition to such a miracle, you can offer slicing of fresh fruits, berries, ice cream balls, although even without these delicacies, this dish will conquer your whole family from the first piece. Well, it is pleasant to savor such a product with tea, jelly, milk, yogurt or other favorite drink. Cook and enjoy!
Bon Appetit!

Optionally, you can add finely chopped dried fruits or dried berries to the filling: figs, dried apricots, prunes, raisins, banana, strawberries and even dried cherries;

An excellent substitute for butter - premium baking margarine with a minimum liquid content and maximum fat content;

You can not drain the water from the stewed pumpkin, but cook a delicious, very aromatic syrup on its basis and pour it over the finished baked goods or use it for other desserts.

And pumpkin is undoubtedly not only tasty, appetizing, aromatic, but also a very useful dish for strengthening health.

It is quite simple to cook it both in the oven and in the multicooker. Cooked pastries can be used as a delicious and original dish for the holidays.

It is difficult to find any person who does not like curd products. The cottage cheese pastry itself is very tasty, and if you add pumpkin to it as an additional ingredient, then the specified product can acquire a slightly new taste.

It is novelty, new tastes that many people are afraid of, asking themselves one often widespread question: what to do if it is not tasty? Their fear is understandable, because you do not want to miscalculate by cooking any bad taste, wasting ingredients and time on it.

The desire to cook something new can be quite rewarding if you are not afraid to experiment in the kitchen. Sometimes it turns out that in the preparation of dishes one should not neglect simple ingredients for the sake of some overseas curiosities. Everything that can be obtained in the garden and bought in the most ordinary store can be used in order to live well and eat deliciously.

Such a simple and easy-to-prepare dish like curd-pumpkin has the best taste, which any gourmet will gladly appreciate.

The delicate taste of cottage cheese and a slightly sweet pumpkin flavor make the pie into something indescribable, something you should definitely try. This cake will be appreciated by both adults and children.

Eating pumpkin-curd pastries, you can combine business with pleasure. Cottage cheese will help strengthen the heart, improve kidney function, and reduce the risk of heart attack, atherosclerosis, stroke and hypertension. Pumpkin improves the functioning of the nervous system, visual function of the body and metabolism.

The pie will fit perfectly into the diet of a dieter due to its low calorie content.

You should not miss the opportunity to try such a delicious, appetizing and healthy dish like pumpkin-curd pie.

Cooking pumpkin-curd pie in the oven

There are many recipes for curd and pumpkin. Some recommend doing it this way, others differently. Different amounts of ingredients and preparation methods are named. When you are going to make a decision about what to cook, you can get confused.

In fact, there is only one standard recipe for making a pie, which experimenters from the people change as much as they like, adding the necessary ingredients to taste. Most often, the following additional ingredients are added to the recipe:

• Bran
• Lemon zest
• Vanillin
• Sour cream
• Apple

Traditionally, a pie with cottage cheese and pumpkin is cooked in the oven, but the taste of the dish will not change if you cook it in a slow cooker. Some of the varieties of the classic recipe are specially adapted to make delicious pastries possible in them. But the best thing, of course, is to strictly adhere to all the rules.

To make a pumpkin-curd pie you need:

• 200 g of wheat flour of the highest or first grade
• 5 pieces. chicken eggs
• 100 g of natural butter (butter, but margarine is optional)
• 7 tbsp. l. granulated sugar
• 1 tsp loosening agents
• 400 g pumpkin pulp
• 400 g of cottage cheese (preferably 9 percent fat)
• 2 tbsp. l. starch

With all the ingredients listed, you can start cooking by doing the following:

• Melt the butter, immediately after kindling, turn on another 2 tbsp. l. sugar and one egg
• Stir the contents of the bowl, add flour, start kneading the dough
• The dough is placed in a baking dish for 30 minutes in the refrigerator
• The pumpkin is washed, cut into cubes, boiled 5 m, cooled, mixed with sugar (in the amount of 2 tbsp. L.) And starch (1 tbsp. L.)
• Beat 2 eggs, add the yolks to the pumpkin mixture, then beat the whole mixture with a blender
• Prepare a bowl for making a curd mixture, mix cottage cheese, yolks (other 2 eggs), sugar, and then add starch (in the amount of 1 tbsp. L.)
• Pull the dough out of the refrigerator by placing it on the baking dish and carefully spreading the filling over the dough (so that the filling does not run out over the edges)
• Cover the filling with a sheet of parchment on top, bake in the oven 40 m at 180 °, then lower the temperature to 160 °, holding the blank for another half hour
• The cake is ready

The specified classic recipe for curd-pumpkin pie is self-sufficient, however, other components can be added to it to taste.

Preparation pie in a slow cooker

Pie with cottage cheese and pumpkin in a slow cooker is prepared in much the same way. The prepared dough with filling is placed in the "Baking" mode for 100 minutes. The finished product is cut into portioned pieces after it has cooled down. Then you can eat the cake, enjoying the taste and aroma.

Cooking pumpkin-curd pie is not particularly difficult. It is within the power of both an experienced person in the kitchen and a beginner.

How to make pumpkin pie, you can find out from the video:

Pumpkin pleases us with its rich color, unusual, interesting shape and fragrant, fresh content. But! The pumpkin itself is insipid and is eaten on its own only by gourmets. However, not using such a healthy and voluminous vegetable mass is simply a sin. People in all parts of the world understood this long ago, and they lay pumpkin as the basis for many dishes. Americans love these pies for Halloween, Italians love any pumpkin desserts and snacks, the inhabitants 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 cake an interesting orange hue and a characteristic delicate flavor. It can either be part of the filling (pumpkin tarts) or go into the dough (pumpkin tarts). Pumpkin is also valuable because it is able to absorb the aromas and flavors of other ingredients in the dish. This is what makes pumpkin indispensable in the preparation of pies. Prepare pumpkin pies in the oven and pumpkin pies in a slow cooker. Both options are good and common enough.

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

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

All of the listed pumpkin pies are delicious and healthy. You are sure to make a delicious pumpkin pie in the oven, especially sweet. After all, if pumpkin is taken as the basis of the filling, a sweet pie is the best that can be made from it.

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

Explore 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 from a photograph. The recipe for the pumpkin pie dish and the photo of this dish together look more convincing.

Now a few tips for those looking to make a pumpkin pie:

Choose a small pumpkin with dense pulp for the pie. Experts recommend the Muscat variety;

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

If the pumpkin for the filling is too hard, it must first be boiled a little;

In the oven, the pie is cooked at a temperature of 210 - 230 degrees. A small incision can be made on top of the cake for the filling to come into contact with the heat;

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

If you want to pamper your family with a special dish, try this recipe for making a pumpkin and cottage cheese pie. He will delight any adult or child, charge with bright autumn mood. The combination of ingredients gives the dessert a delicate, light taste. Plus, pumpkin pie with curd is healthy too!

Pumpkin - the golden beauty of the garden is rich in vitamins and minerals. It is low in calories: 22 kcal per 100 grams. Has vasodilator, anti-inflammatory, wound healing properties.

Eating pumpkin for food has a beneficial effect on the nervous system, stimulates metabolism. It has a positive effect on visual function, cleanses the body.

The second ingredient in the recipe, cottage cheese, provides additional benefits to the pie. This fermented milk product contains a record amount of casein protein, which children need for full growth. Cottage cheese is rich in useful substances: vitamins A, C, group B, iron, phosphorus, potassium, amino acids, fats, carbohydrates. These components help with heart disease, kidney disease, atherosclerosis, hypertension.

The cottage cheese contains lactic acid bacteria, which have a beneficial effect on the intestinal microflora. The product is often used for diet food. If you like pumpkin and cottage cheese, be sure to try the recipe for this unusual pie.

Products for the recipe

For the test:

• wheat flour - 0.2 kg;
• eggs - 1 pc.;
• sugar - 2 tbsp. l. with a slide;
• butter - 0.1 kg;
• baking powder - 1 tsp.

For a two-piece filling:

• pumpkin - 0.4 kg;
• cottage cheese 9% fat - 0.4 kg;
• eggs - 4 pcs.;
• sugar - 5 tbsp. l. with a slide;
• starch - 2 tbsp. l.

Step by step recipe baking technology

The first step is to prepare the dough.

1. Melted butter in a water bath or microwave. Sugar, one egg is added to it.

2. The whole mass is mixed well. Pour wheat flour into the same dish and knead the dough.

3. Take a baking container. Cover it with parchment or grease it with a piece of oil. Roll out the dough into a layer and distribute it over this form. Put in the refrigerator for about half an hour.

4. Prepare pumpkin filling. Wash the vegetable, peel the hard skin. Then grind with a coarse grater or cut into small cubes. Boil the pumpkin for 5-7 minutes over low heat. Cool her down. Beat in a blender along with 2 tbsp. l. sugar (with a slide) and 1 tbsp. l. starch.

5. Then take two chicken eggs at room temperature. Break them, separating the whites from the yolks. The yolks are poured into a mixture of pumpkin, granulated sugar and starch. Mix everything. Beat again with a blender. Protein is not thrown away, beat in another bowl and add to the mass.

6. Prepare curd filling. Take two eggs, separate the whites from the yolks. Then beat 3 tbsp. l. sugar, cottage cheese and yolks. Add 1 tbsp to the mass. l. starch. All mix well. The whipped proteins are poured into the curd mixture.

7. Take the dough out of the refrigerator. Placed on a baking dish. Pumpkin and curd fillings are poured in turn with a spoon. They spread themselves over the cake. This should be done until the entire form is completed. It is important not to overdo it so that the filling does not flow out over the edges of the container.

8. Cover the filling on top with a sheet of parchment to size. Preheat the oven to 180 degrees. Bake the dish for 40 minutes. After that, remove the paper and continue cooking for another half hour already at 160 degrees.

In the context, pumpkin pie with cottage cheese is no worse than any cake - the marble stripes that form when the fillings are mixed look very impressive.

The appearance of the dessert, combined with taste and delicate aroma, will undoubtedly make a proper impression on your guests! Be sure to take this recipe into service.

Bon Appetit!

A stunning shortcrust pastry with pumpkin and cottage cheese is very beautiful both externally and in the context. Soft, slightly moist with a wonderful aroma of spices, melts in your mouth in the truest sense of the word.

For times of crisis, the recipe is quite inexpensive, given the cost of such baked goods in stores. With such a cake, you are guaranteed to surprise everyone who tries it for the first time.

What foods are required for pumpkin pie

• Butter - 100 g;
• Eggs (selected) - 2 pcs;
• Sugar - 5 tablespoons;
• Sour cream 20% - 2-3 tbsp;
• Wheat flour - about 400 g;
• Baking powder for dough - 2 tsp

Curd filling:

• Cottage cheese - 600 g;
• Eggs (selected) - 2 pcs;
• Sour cream - 2-3 tbsp;
• Sugar - 5 tablespoons;
• Potato starch - 3 tablespoons

Pumpkin filling:

• Peeled pumpkin - 400 g;
• Apple - 1 large (about 200 g);
• Sugar - 4 tablespoons;
• Starch - 3 tablespoons;
• Vanillin - to taste;
• Ground cinnamon - to taste.

• Oil for lubricating the mold;
• Rolling pin;
• Silicone spatula;
• Hand whisk.

The number of products is indicated for a mold of 25 cm in diameter and 7 cm in height.The height of the finished shortbread cake with cottage cheese and pumpkin is about 5-6 cm.

How to make pumpkin pie

Cooking pumpkin

1. Peel and cut the pumpkin into small cubes (only 400 g of pulp), add cold water, bring to a boil and boil over low heat until soft.
2. You can make a pumpkin for steamed cottage cheese pie.
3. The pumpkin is boiled for 10-12 minutes.
4. Test for readiness with a fork. While the pumpkin is boiling, prepare the dough.

Cooking the dough

1. Add sugar to the eggs. Beat eggs for about 30-60 seconds. The sugar should be almost completely dissolved. For this shortbread dough, you do not need to whip the eggs into a lush foam, so a hand-held whisk is sufficient.
2. Add sour cream and softened butter to the beaten eggs. Whisk lightly until smooth. If the oil has not completely dispersed, and small lumps remain, it's okay.
3. Mix part of the flour from the amount indicated in the recipe with baking powder and sift directly into a bowl with an egg-butter mass. Knead the dough with a spoon so that no lumps form.
4. Sift the rest of the flour on the table, transfer the mass from a bowl into it and knead a soft dough that does not stick to your hands. Add flour as needed. The dough will have a consistency like mastic or soft children's plasticine: soft, pleasant, but not elastic.
5. Cover the dough with cling film and refrigerate for 30 minutes.

Preparation of filling for shortcrust cake with cottage cheese

1. Throw the finished pumpkin in a colander and transfer to a bowl. Cool slightly. Add the diced apple, sugar, cinnamon and starch.
2. Puree with a hand blender until smooth.
3. Combine cottage cheese, eggs, sugar, starch, sour cream and vanillin. Also puree with a blender.

Cooking a cottage cheese pie - assembling in a mold

1. Give the chilled dough the shape of an even ball with your hands: this is necessary for the convenience of working with the dough. Dust the table with flour and roll out an even circle about 8 mm thick. In diameter, be guided by your shape: shape diameter + side height. It's not scary if the dough layer is not of an ideal shape, you can touch it up with your hands.
2. Lubricate the mold with oil and transfer the dough into it, forming the sides, as in the photo. Try to keep the thickness of the dough the same everywhere.
3. Put the filling in the center of the "bowl" of dough, alternating layers - according to the principle familiar to many of the "Zebra" pie. For each layer - about 2-3 tbsp. If the fillings do not flow, gently level them by pressing down with a soft silicone spatula so as not to damage the layers.
4. Thus, lay out the two fillings.
5. If the filling for the pie does not diverge very well from the center to the sides, you can slightly shake the pan with gentle movements back and forth, to the sides, moving it on a flat surface of the table.
6. Slightly lower the dough sides along the height of the resulting filling.

We bake a shortbread cake with cottage cheese and pumpkin

1. Preheat the oven to 180-190 degrees. Place the cake in the oven. After 10 minutes, reduce the temperature to about 170 degrees.
2. Make sure that the cake does not burn at the bottom or top. It should not bake too quickly, as there is starch in the filling, it needs time to set evenly. It is best to cook for longer, but keep the temperature low. Focus on your oven.
3. Bake until dry.
4. Turn off the oven, leave the cake in it until it cools completely. If you overdid it with the temperature, open the door.
5. Then remove the cake and leave at room temperature until it cools completely.

It smells very tempting, and it's hard to resist even a sweet tooth =)

Black tea with mint, lemon balm, ginger tea with rose hips or hot drinks with cinnamon and anise are in perfect harmony with pumpkin pie.

In the context of a shortbread cake with cottage cheese and pumpkin, it looks incredibly beautiful, I would say - elegant and festive =)

1. The butter must first be allowed to stand at room temperature to soften. If there is no time for this, tie the butter in a tight food bag and dip in a bowl of warm water. Be careful not to completely melt the butter.
2. The cake is moderately sweet. You can adjust the amount of sugar in the fillings to your liking. I do not recommend adding more sugar to the dough than indicated in the recipe.
3. Sugar can be used both cane sugar and regular refined white sugar. Cane sugar will add a light caramel flavor to this curd pie.
4. You can make a pie with cottage cheese with absolutely any fruit, berries or a mixture of them. Both fresh and frozen foods are suitable, which must first be washed, thawed and drained off excess juice.
5. I use low-fat cottage cheese.

Bon Appetit!