Greetings to all pumpkin eaters, pumpkin breeders and people who are simply not indifferent to pumpkins!

Continuation of the cycle pumpkin recipes, you guessed it, will become a classic American pumpkin pie with its velvety sweet stuffing filled with delicate aromas spices! By the way, it has been experimentally verified that even those who do not particularly like porridges and pumpkin soups cannot resist pumpkin pie!

The recipe for the pie is very simple, but it will take time if you make it completely from scratch: about 2 hours, including baking pumpkin and pie. And if you prepare the dough and mashed potatoes in advance (they are perfectly stored in the refrigerator or freezer), then you just have to mix everything, put it in the oven and bake.

To prepare the filling you will need:

• 1/3 cup cream;
• 1/2 cup sugar;
• 2 eggs;
• 1/2 tsp salt;
• 2 tsp ground cinnamon;
• 1 tsp ground ginger;
• 1/4 tsp nutmeg;
• 1/4 tsp ground cloves;
• 1/4 tsp ground cardamom;
• 1/2 tsp lemon zest.

For the test (still need to write a separate post about it 🙂):

• 1 glass of flour;
• 1 tsp salt;
• 2 tsp Sahara;
• 1-2 tbsp. l. thick sour cream.

Let's get started:

1. First, let's prepare the dough, since it needs to lie down in the refrigerator for half an hour. It is prepared quickly and simply: mix flour with sugar and salt. Cut the butter into pieces and put together with sour cream in the flour mixture. Knead the dough with your hands: you need to rub the butter into the flour.

Form a ball from the dough, flatten it a little and wrap it in cling film. Let it “rest” in the refrigerator for 25-30 minutes.

2. Now let's make pumpkin puree! So, bake it in the oven, after cleaning the middle with the bones. Brush with oil inside and out and place on a baking sheet. Bake the pumpkin for about 35-40 minutes (or more, depending on the thickness of the pulp) at a temperature of 180-200 degrees on the middle level of the oven.

After 30-35 minutes, you can safely start checking the readiness of the pumpkin: if the pulp is pierced easily with a fork, then everything is ready!

Let the pumpkin cool down a bit. While it cools, you can roll out the dough and put it in a baking dish.

3. When the pumpkin has cooled down, separate the pulp and use a blender to prepare puree. You can knead with a fork, but with a blender it is clearly faster.

In a large bowl, mix salt, sugar and all the scattering of spices from the list for the filling. Mix and add mashed potatoes, cream, lemon zest and eggs. Mix with a whisk until homogeneous mass. The filling should be quite thick, not liquid! If the filling is watery, you can add a little starch, flour or semolina ground in a coffee grinder.

4. Pour our filling into a baking dish.

And put the cake to bake in the oven at 160-180 degrees for 45-50 minutes.

Remove pumpkin pie and let cool for at least 2 hours. I draw your attention to the fact that when you take out the cake, it will seem lush and high to you - this is how the filling has risen due to the presence of eggs. But it will fall off during the cooling process, so reducing the height of the filling is quite normal.

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American pumpkin pie

Training

Total time

Classic American Pumpkin Pie Recipe!

Recipe Type: Pie, Dessert

Cuisine: American

Servings: 8

Ingredients

• For filling:
• a whole pumpkin (or part of it) weighing about 1 kg;
• ⅓ cup of cream;
• ½ cup sugar;
• 2 eggs;
• ½ tsp salt;
• 2 tsp. ground cinnamon;
• 1 tsp ground ginger;
• ¼ tsp nutmeg;
• ¼ tsp ground cloves;
• ¼ tsp ground cardamom;
• ½ tsp lemon peel
• For test:
• 1 glass of flour;
• 100 g soft butter;
• 1 tsp salt;
• 2 tsp Sahara;
• 2 tbsp. l. thick sour cream.

Instructions

1. Prepare the dough: mix flour, salt, sugar in a bowl. Chop the butter and put it in the flour mixture, add sour cream. Knead the dough by rubbing the butter into the flour.
2. Shape the dough into a ball, wrap it in cling film and refrigerate for 30 minutes.
3. I'm making puree. To do this, bake the pumpkin in an oven preheated to 180-200 degrees for about 45 minutes. Readiness to check with a fork: if it easily pierces the pumpkin, then everything is ready.
4. Let the pumpkin cool, separate the pulp, then puree with a blender.
5. Roll out the dough and put it in a baking dish, cut off the excess dough.
6. Prepare the filling: mix salt, sugar and all the spices from the list in a deep bowl. Then add mashed potatoes, lemon zest and beat in eggs. Mix gently until smooth.
7. Pour filling into a baking dish.
8. Place the pie in the oven at 160-180 degrees for 45-55 minutes.
9. Once ready, allow the finished pumpkin pie to cool for at least 2 hours.

Did you like the recipe? Feel free to leave comments and share it with your friends!

1. Cut the peeled pumpkin into pieces, bake under the foil until cooked in the oven at a temperature of 180 degrees (about 30-40 minutes) until fully prepared. Cool, grind with a blender.

2. Mix flour with salt and sift. Chilled butter (it is better to put it in the freezer the day before for 30-60 minutes), grind or chop with flour into small, heterogeneous crumbs. The less homogeneous the crumb, the more the dough will look like a puff. And vice versa, the more homogeneous the mass, the more the dough resembles shortbread in its structure.

3. Make a well in the crumb and pour in some ice water. Collect the dough in a lump. If the dough is too dry, add more ice water. You do not need to knead the dough, lumps of butter should remain in it; as a result, you should get a dough with pieces of butter. The amount of water depends on the moisture content of the flour and may vary. Place the dough in a bag or cling film and place in the freezer for 15 minutes.

4. Roll out the dough, place it in a mold, make sides and put it in the freezer again for 10-15 minutes. We prick the dough at the bottom with a fork (but do not pierce completely), this is necessary so that the dough does not swell. Cover the form with parchment. Pour beans, peas or special ceramic balls for baking and bake for 12-15 minutes at 180 degrees. Remove weights and bake for another 6-7 minutes.

5. Add 1 egg at a time to the pumpkin puree, stirring the mixture. Then add cinnamon and other spices as desired, a pinch of salt and condensed milk.

7. Pour the filling into the base of the pie, bake for 60-80 minutes at a temperature of 170 degrees. The cake is ready when the filling is no longer moving on the sides, but in the center it sways a little, but it is not liquid.

Dough:

• 200 g flour
• 100 g butter
• 5-6 art. l. cold water
• 1 ⁄ 2 tsp salt

Filling:

• 400 g pumpkin puree (≈500 g peeled pumpkin)
• 150 ml cream (any)
• 150 g sugar
• 3 eggs
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 ⁄ 2 tsp ground ginger
• zest of 1 orange
• a pinch of salt

Also:

• sundae or whipped cream for serving (optional)

A traditional American pumpkin pie, in America it is usually baked on Thanksgiving. I already mentioned in the recipe that I used to dislike pumpkin at all, but now I am discovering it in a new way. This time I decided to bake an American pumpkin pie. Having looked through many different English-language blogs, you can see a lot of these same pumpkin pies (“Pumpkin Pie”) on almost every site in various variations. Well, I think since the pie is so popular in America, you should definitely try it. The taste of the cake is very unusual and unusual for us. Slightly flaky practically unleavened dough, and on top is the most delicate melting spicy filling, similar to a light cream. The taste of pumpkin is not felt at all, which could not please me. If you don't tell anyone it's a pumpkin, no one will know.
To the traditional spices for pumpkin pie (cinnamon, nutmeg, ginger), I additionally added orange peel. As a result, the finished cake reminded me very much of my favorites with its aroma, and it is not surprising that both there and there are almost the same set of spices. To emphasize the spicy taste of pumpkin pie, it is best to serve it with a ball of ice cream or a cap of whipped cream.

Cooking:

Peel the pumpkin, cut into arbitrary pieces.
Bring water to a boil in a saucepan, add pumpkin.

Cook for 15-20 minutes or until the pumpkin is completely soft.

Drain all the liquid (it is best to drain into a colander to get rid of all the liquid).
Return the pumpkin to the pan, carefully grind with a blender until smooth, cool completely.

Cooking dough.
Place flour and salt in a bowl. Grate the butter there or cut into pieces (stir occasionally so that the pieces do not stick together).

Lightly rub the flour with the butter with your fingers.

Gradually pour in cold water, mold the dough into a ball, do not knead for a long time.
Put in the refrigerator for 30-60 minutes.

We are preparing the stuffing.
Remove the zest from an orange by rubbing it on a fine grater (without the white part).

Whisk the eggs a little.

Add pumpkin puree, sugar, salt, stir until smooth.

Add orange zest and spices - cinnamon, nutmeg, ginger.
Stir, the mass will become darker.

Pour in the cream, stir.
The filling is ready.

This is not a pie, but a real cake! After all, its base is crunchy to madness, and the most delicate filling like the touch of your favorite hands. So it turns out thanks to the separate preparation of dough and bright, fragrant pumpkin-cream filler. Of course, for such culinary process more efforts of the hostess are needed, but the result will fully justify itself!
American pumpkin pie is a sweet, open pie made with chopped or shortcrust pastry. First, the base is baked, which is then filled with pumpkin and cream filling. On top of the cake is decorated with vanilla, cinnamon or pumpkin seeds. The baked goods are very tasty. Even those who do not like this vegetable will appreciate its mild taste and eat a piece with pleasure. In America, this pie is prepared for Christmas, Halloween and Thanksgiving. There is a cooking option when they take as a basis shortbread and get a cheesecake. But traditionally, the pie must be made from dough.

TIME: 1 hour 45 minutes

Easy

Servings: 6

Ingredients

• For chopped dough:
• Flour - 230 g;
• Butter - 125 g;
• Sugar - 50 g;
• Egg - 1 pc.;
• Salt - 1 pinch.
• For pumpkin filling:
• Pumpkin - 400-500 g;
• Cream 10-15% fat or homemade fat milk - 0.5 l;
• White or brown sugar - 150-200 g;
• Vanillin - 2 pinches;
• Egg - 2 pcs.
• To decorate the pie:
• Pumpkin seeds, almond petals - optional.

Cooking

Sweet chopped dough is very convenient to cook with a food processor (if you don’t have this device in the kitchen, you can use a sharp knife). Sift the flour into the bowl of a food processor or deep bowl, add the sugar, a pinch of salt, and the diced butter that has just been removed from the freezer. Stir this mass or chop with a knife until you get butter-flour fine crumbs.


Break the egg into the resulting flour crumbs for uniformity, turn on the processor again for 1-2 minutes.


After that, you can easily form a solid ball from the dough. If, nevertheless, it suddenly did not hold together, and this may happen due to poor quality or insufficient amount of flour or eggs, try pouring 1 tbsp. a spoonful of ice water.


chopped dough immediately, before the butter has melted, roll out and put in a mold for the base, make punctures over the entire surface with a fork. Bake in an oven preheated to 180 degrees for 20-30 minutes. In order for the base to bake evenly, we recommend laying the dough parchment paper and pour peas or beans into the recess for cargo.


While the dough is baking, prepare for our american pie pumpkin filling: for this, cut the pumpkin pulp into cubes, pour cream or homemade milk, add vanillin and sugar.

Then put on fire and boil for 15 minutes until the pumpkin becomes soft.


After that, using a blender, prepare a puree. Try to achieve a uniform structure. Pumpkin-creamy puree must be cooled! Do not forget about the dough, if the edges have become golden, it must be removed from the oven and left for a while before pouring over the filling.


When the pumpkin puree has cooled, add two eggs, stirring the mixture vigorously with a mixer.


The filling is ready, the dough base has been cooled, now you can pour the pumpkin filling into it and let the cake bake for another 30 minutes, but the temperature oven must be reduced to 160 degrees.


Before treating relatives and friends, the cake needs to be cooled (only cold it can be beautifully cut into even portioned pieces), sprinkle with almond petals and pumpkin seeds on top. Enjoy your tea party with the most delicious pumpkin pie!

If a recipe calls for pumpkin puree, simply boil or roast the pumpkin until tender, cool completely, and puree it.

krisrobin/depositphotos.com

Such a pie is a traditional treat in the USA for Thanksgiving and. In America, it has been baked since the time of the first settlers, who actively grew pumpkin and added it to almost all dishes. A classic is the variant with a sandy, crumbly base and a delicate fragrant creamy pumpkin filling.

Ingredients

For test:

• 250 g flour + for rolling;
• 1 teaspoon of salt;
• 170 g butter;
• 6-7 tablespoons of water.

For filling:

• 220 g sugar;
• 1 tablespoon ground cinnamon;
• ½ teaspoon ground cloves;
• ¾ teaspoon of salt;
• 3 eggs;
• 420 g pumpkin puree;
• 260 ml sweetened condensed milk (also called condensed milk; if you can't find it, try replacing it with medium-fat cream or cream and baked milk(for smell) in equal proportions).

Cooking

Combine flour, cinnamon and salt. Add cubes of cold butter and rub the mass into crumbs. Pour in cold water and knead the dough. Gather it into a ball, flatten it, wrap it in cling film and place in the refrigerator while you prepare the filling.

Mix sugar, cinnamon, cloves, nutmeg and salt. Lightly beat the eggs with a whisk. Add sugar mixture and pumpkin to them and mix thoroughly. Pour in the milk and stir again.

Sprinkle the table with flour and roll out the chilled dough on it. Transfer it to the form, smooth the edges and make a pattern on them with your fingers.

YouTube channel Tasty

Pour the filling onto the dough. Send to the oven preheated to 220 ° C for 15 minutes. Then reduce the temperature to 180 ° C and cook for another 40 minutes. Cool the cake completely before slicing. You can put it in the refrigerator for several hours.

2. Chocolate Pumpkin Pie by Jamie Oliver

jamieoliver.com

A three-layer cake in which chocolate serves as a delicious addition to a crispy crust and delicate filling.

Ingredients

For test:

• 175 g flour;
• 50 g cocoa powder;
• 2 tablespoons of powdered sugar;
• ½ teaspoon salt;
• 115 g butter;
• 60 ml of water;
• 1 egg yolk;
• 100 g dark (no more than 62% cocoa).

For filling:

• 1 orange;
• 4 eggs;
• 425 g pumpkin puree;
• 300 g sour cream;
• 100 g cane sugar;
• 1 clove star;
• 2 tablespoons of flour;
• ½ teaspoon ground ginger;
• ¼ teaspoon grated nutmeg.

Cooking

Sift flour and cocoa powder and mix them with powdered sugar and salt. Add chilled, diced butter and knead the dough. When crumbly clumps start to form, add cold water and egg yolk and continue to mix. You should get a smooth stiff dough. Wrap it in cling film and put it in the refrigerator.

After 30 minutes, roll the dough into a thin layer and put it in a round shape with a diameter of 20–25 cm. Make sides, pierce the bottom with a fork and put in the refrigerator for another half hour. Then close the box baking paper and send for 20 minutes in the oven, heated to 200 ° C. Then remove the paper and keep the form in the oven for another 5 minutes.

When the cake has cooled, fill it with melted chocolate in a water bath. Let the glaze harden.

At this time, prepare the filling. Grate the orange zest (no need for pulp), beat 2 yolks into foam, use the remaining 2 eggs whole. Combine these and all other ingredients for the filling in a deep bowl and beat thoroughly.

Pour the resulting mass onto the cake and bake the cake for another 40-50 minutes at 180 ° C. Let the dessert cool completely and refrigerate overnight. This is necessary so that the filling does not spread when cutting.

Jamie Oliver caramelizes the surface of the cake: sprinkles it with sugar and melts it with a special burner. But you can skip this step and just decorate with powdered sugar or grated chocolate.

3. Pumpkin pie with curd cream

sugarspunrun.com

The perfect combination of wet, juicy pie and delicate cream.

Ingredients

For test:

• 4 eggs;
• 300 g of sugar;
• 250 ml of vegetable oil;
• 400 g pumpkin puree;
• 300–320 g flour;
• 2 teaspoons of baking powder;
• ½ teaspoon of soda;
• ½ teaspoon salt.

For cream:

• 200 g fat-free;
• 5-6 tablespoons of powdered sugar;
• 200 ml cream (fat content not less than 33%).

Cooking

Beat eggs, sugar, butter and pumpkin puree with a mixer. Combine flour, baking powder, soda and salt. Pour the flour mass into the egg and bring to a homogeneous consistency.

Pour the dough into a baking dish. Send to the oven preheated to 180 ° C for 35-40 minutes. The cake should take on a golden hue. Cool the pastry.

For the cream, rub the cottage cheese with powdered sugar, sprinkling it in parts. Pour in the cream and beat thoroughly with a mixer. The cream should be very soft. Cover the pie with it.

4. Pumpkin pie on cream cheese with cinnamon sugar layer and milk glaze

insidebrucrewlife.com

This pie has a tender, airy dough and an unusual filling - a layer of sweet fragrant crumbs.

Ingredients

For test:

• 220 g;
• 115 g butter + for greasing;
• 150 g brown sugar;
• 100 g white sugar;
• 2 eggs;
• 200 g pumpkin puree;
• 280–300 g flour;
• 2 teaspoons of baking powder;
• 1 teaspoon of soda;
• 1 teaspoon ground cinnamon;
• ½ teaspoon ground nutmeg;
• ½ teaspoon ground ginger;
• ½ teaspoon salt;
• ¼ teaspoon ground cloves.

For layer:

• 200 g brown sugar;
• 2 teaspoons ground cinnamon;
• ½ teaspoon ground nutmeg;
• 3 tablespoons of butter.

For glaze:

• 60 g of powdered sugar;
• 2 teaspoons of milk.

Cooking

Beat cheese and butter with a mixer. Without stopping, add both types of sugar to the mass. Mix it with eggs, pumpkin puree and vanilla extract.

Combine flour and all other dough ingredients. Gradually pour the dry mixture into the liquid, trying to achieve a homogeneous consistency. Grease a baking dish with oil and spread half of the dough on it.

For a layer, combine brown sugar, cinnamon and nutmeg. Add cubes of cold butter and rub into small crumbs. Spread ¾ of the mixture over the dough. Pour in the remaining batter and sprinkle with the rest of the cinnamon sugar mixture.

Put the mold in an oven preheated to 180 ° C for about 35 minutes. Cool the cake completely. mix powdered sugar with milk and pour glaze over pastries.

5. Carrot pumpkin pie with raisins and buttercream

www.averiecooks.com

Great mix of redheads fragrant spices And delicious cream from cream cheese.

Ingredients

For test:

• 2 eggs;
• 200 g pumpkin puree;
• 150-170 g white sugar;
• 50 g brown sugar;
• 120 ml vegetable oil + for lubrication;
• 2 teaspoons vanilla extract;
• ¼ teaspoon ground nutmeg;
• 1 medium carrot;
• 130–150 g flour;
• 1 teaspoon baking powder;
• ½ teaspoon of soda;
• ½ teaspoon salt;
• 100-150 g raisins (you can replace half of the raisins with crushed nuts).

For cream:

• 170 g cream cheese;
• 60 g butter;
• 180 g of powdered sugar;
• ½ teaspoon vanilla extract;
• a pinch of salt.

Cooking

Beat until smooth, pumpkin puree, two types of sugar, butter, vanilla extract, cinnamon, cloves, ginger and nutmeg. Add coarsely grated carrots and stir.

Pour flour, baking powder, soda and salt into the liquid mass and stir. Add raisins. Pour the dough into a greased pan and bake for about 45 minutes at 180°C. Cover the cake with foil 10 minutes before the end. Check readiness with a toothpick: it should come out of the dough clean.

While the cake is cooling, prepare the cream. Beat with a mixer cream cheese and softened butter until fluffy. Add powdered sugar, vanilla extract and salt and beat for a couple more minutes. Spread the cream over the cooled cake.

dolphy_tv / depositphotos.com

It is prepared in minutes, and the dessert itself comes out tender and insanely fragrant.

Ingredients

For the pie:

• 3 eggs;
• 300 g of sugar;
• a pinch of salt;
• 1 teaspoon vanilla extract;
• 150 g butter + for lubrication;
• 200 g flour;
• 2 teaspoons of baking powder;
• 1-2 teaspoons ground cinnamon;
• 70 g walnuts;
• 300 g pumpkin;
• 1 tablespoon finely grated orange zest.

For glaze:

• 60 g of powdered sugar;
• 1-1½ tablespoons orange juice

Cooking

Beat eggs with sugar and salt with a mixer. Add vanilla extract and melted butter and beat again. Add flour, sifted together with baking powder, and cinnamon and mix until smooth.

Finely chop and grate the pumpkin on a fine grater. Add these ingredients and orange zest to the dough. Mix well and put into a greased mold. Bake at 180°C for 50 minutes.

Mix powdered sugar and orange juice. Pour the frosting over the cooled cake.

YouTube channel The Novice Chef

Lush spicy pastries with sweet cinnamon sprinkles.

Ingredients

For test:

• 370 g flour;
• 1 teaspoon ground cinnamon;
• ½ teaspoon ground nutmeg;
• ¼ teaspoon ground ginger;
• ¼ teaspoon ground cloves;
• 1½ teaspoons of soda;
• 1 teaspoon baking powder;
• ½ teaspoon salt;
• 170 g butter + for greasing;
• 250–300 g of sugar;
• 3 eggs;
• 1 tablespoon vanilla extract;
• 420 g pumpkin puree;
• 80 g sour cream;
• 240 ml.

For the streusel:

• 250 g flour;
• 200 g of sugar;
• 1½ teaspoons ground cinnamon;
• 170 g butter.

Cooking

Combine flour, cinnamon, nutmeg, ginger, cloves, soda, baking powder and salt.

Beat softened butter with sugar with a mixer. Enter the eggs. Add vanilla extract, pumpkin and beat again. Pour the flour mixture into the pumpkin mixture, pour in the milk and bring to a homogeneous consistency.

Separately combine the flour, sugar and cinnamon for the streusel. Pour in the melted butter and mix until crumbly.

Grease a baking dish with oil and put the dough into it. Cover with streusel and lightly press the crumbs into the mass. Bake for 40-45 minutes at 180°C.

edimdoma.ru

This cake has a thin crispy crust. The pumpkin layer is not too sweet, and the curd layer creates a pleasant creamy aftertaste.

Ingredients

For test:

• 1 egg;
• 50 g of sugar;
• 100 g butter + for lubrication;
• 200 g flour;
• 1 teaspoon baking powder.

For filling:

• 300 g of fatty cottage cheese;
• 50 g of fat sour cream;
• 1 egg;
• 120 g;
• 3 tablespoons of cornstarch;
• 300 g pumpkin puree.

Cooking

Whisk the egg with sugar. Add softened butter and beat again. Then carefully add the sifted flour and baking powder and knead the dough. Knead it until it stops sticking to your hands. Ready dough wrap in cling film and refrigerate for 30-60 minutes.

Combine cottage cheese, sour cream, egg and 70 g of condensed milk. Add also half of the starch and mix well. pumpkin puree combine with the remnants of condensed milk and starch.

Spread the rested dough on a greased butter form for baking. Make sides about 3 cm high. Put the filling on the dough, alternating layers of curd and pumpkin mass. You should get an orange and white zebra. Bake the cake at 180°C for about 1 hour.

multivarenie.ru

There are two cooking methods in this recipe: in a slow cooker and in the oven.

Ingredients

• 150 g of sugar;
• 3 eggs;
• 250 g flour;
• 1 teaspoon baking powder;
• ¼ teaspoon salt;
• 5 tablespoons of vegetable oil;
• 300 g pumpkin;
• 1 apple;
• ½ lemon;
• butter - for lubrication.

Cooking

Beat the sugar with the eggs until fluffy white foam. Add sifted flour, baking powder, salt and vegetable oil and mix thoroughly. The dough should resemble thick sour cream.

Grate pumpkin and apple on a coarse grater. So that the latter does not turn black, pour it with lemon juice. Add these ingredients to the batter and mix well.

Grease the mold generously with butter. Put the dough into it and cook the cake in the “Baking” mode for 1 hour. Check if the dessert is raw with a toothpick. If the dough still sticks to it, increase the cooking time by 10-20 minutes.

To make pastries in the oven, put the mass in a mold greased with oil. Put it in an oven preheated to 180 ° C for about 40 minutes. Bake the cake longer if necessary.

YouTube channel “Recipes LIFE - DELICIOUS! Galina Artemenko»

This cake is also called “Three Cups” because the dough requires 1 cup of each of the three dry ingredients. Therefore, this recipe is very easy to remember.

Ingredients

For filling:

• 800 g pumpkin;
• 1 lemon;
• 100 g sugar.

For test:

• 1 cup flour (volume - 250 ml);
• 1 glass (volume - 250 ml);
• 1 glass of sugar (volume 250 ml);
• a pinch of salt;
• 180-200 g butter.

Cooking

Grate the pumpkin and lemon zest on a fine grater. Add to them lemon juice and sugar and mix well.

Combine flour, semolina, sugar and salt. Add chilled, coarsely grated butter and mix with your hands. It is not necessary to grind the mass into small crumbs - let large pieces remain.

Divide a third of the dough into shape. Spread half of the filling on top. Pour it with a small amount of juice released from the pumpkin.

Sprinkle another third of the dough on top. Lay out the other half of the pumpkin and cover with the remaining flour mixture. Bake the cake for 30-35 minutes at 200°C and cool before slicing.