There are a huge number of recipes for pumpkin filling for pies - sweet, salty, with lard, with minced meat, with cottage cheese, with rice, with millet, in general, a really incredible amount. This pie filling was often made by my grandmother. My sister loved her so much that while the dough was being prepared, she could eat it completely, so my grandmother always cooked it a lot, since besides her sister, there were still many who wanted to.

So, for making the pumpkin pie filling, take the foods on the list. Honestly, I like this filling more cooked in water, it turns out to be of a beautiful bright color and more juicy than milk. In addition, you do not need to stand near the stove and wait for the milk to boil, so it will surely run away)))

First you need to pour hot water over the raisins and leave to swell.

Blot swollen raisins with a paper towel, cut if large.

Rinse the rice under running water, add water 1 centimeter higher than the rice, cook over low heat under a lid for 15 minutes. Open the lid and cool. You need to cook rice separately, since the cooking time for pumpkin and rice is different, if you cook them together for filling in pies, you get porridge-malasha.

Peel the pumpkin and remove seeds. Grate on a coarse grater.

Place the pumpkin in a heavy-bottomed saucepan.

Pour milk (preferably water) so that it covers half of the pumpkin. Cook over low heat until the pumpkin is tender. During this time, the liquid should boil away, if the pumpkin is cooked, but the liquid remains - it must be drained.

Add rice, raisins, sugar or honey and cinnamon to the finished pumpkin.

Stir the filling well and let it stand for a while.

The pumpkin filling for the pie is ready.