Apple-pumpkin filling for pies. Pies with pumpkin and apples in the oven

How to make pumpkin pies: the best recipes

Pies are present in culinary traditions around the world. Each nation has its own variants of dough and filling. Pumpkin pies are a traditional Russian delicacy, but for some reason not every housewife cooks with this vegetable. But in vain. After all, the red-haired beauty is rich in vitamins, has a delicate taste and, moreover, is inexpensive. Baked goods filled with pumpkin can be prepared from different doughs: shortbread, puff pastry, kefir.

How to choose the right pumpkin

• The main point is that the larger the fruit, the more fiber it contains, which will interfere with our cooking. Therefore, choose small or medium pumpkins.
• If, when purchasing a pumpkin, it still has a stalk, make sure that it is dry, this means that the fruit is completely ripe. Also make sure that the peel is free of dents and damage.
• The oranger the pumpkin skin, the sweeter and tastier the flesh.
• If you buy cut pumpkin, pay attention to the seeds, they should be hard.
• If you tap on a ripe pumpkin fruit, you should hear a dull sound.

Simple pumpkin pies

I don’t know if you’ve tried these pies; personally, my grandmother fed me them as a child! Previously, times were hard and people ate what grew in their garden beds. Now you can buy whatever you want... The pies are very simple, BUT very tasty, and the filling is pumpkin. Interesting, then please...

Ingredients

• Salt (to taste)
• Vegetable oil (for frying)
• Pumpkin (more possible) - 350 g
• Onion (medium) - 1 pc.
• Water - 1 glass.
• Allspice (to taste)
• Wheat flour / Flour - 2.5 cups.

Cooking time: 40 minutes

Number of servings: 18

Cooking method

First let's make the filling... chop the onion very finely

Grate the pumpkin on a coarse grater

Heat a frying pan with a little oil, fry the onion for 5-7 minutes. You can add some fat and garlic for flavor

Then add the pumpkin, simmer until tender, add salt and pepper. Transfer to a plate and place in the refrigerator to cool. PS The filling can be made to suit your taste: meat with onions, potatoes with onions, cabbage, meat, pumpkin and onions, etc...

Now the dough, everything is quite simple here... Sift the flour, knead the dough with water. The water should be hot, about 70*C and salted. Cover the dough and leave at room temperature. In 10 minutes. knead the dough a little and leave for another 7 minutes.

When the time is up, cut the dough in half. Sprinkle the table and dough with flour and roll out a circle, slightly thicker than for noodles.

Cut as in the photo (it’s faster)

Place filling on one half

Cover with the other half and pinch the edges, trim off excess

We heat the oil and fry our pies, this happens very quickly, literally a few seconds on each side

We make such beautiful pies))) It is advisable to eat them while they are HOT, so to speak, piping hot)))

Unsweetened pumpkin pies in the oven - Plecinde

Ingredients for the dough:

• Flour – 1 kg
• Salt – 3 g
• Vegetable oil – 100 ml
• Sugar 10 g
• Sour cream – 25 g
• Dry yeast – 10 g
• Baking powder – 10 g
• Egg – 3 pcs.
• Milk – 500 ml.

Ingredients for filling:

• Pumpkin – 1 kg
• Butter – 100 g
• Onion – 2 pcs.
• Sugar – 10 g
• Salt, black pepper - to taste

Cooking method:

1. To knead the dough, you need to mix all the dry ingredients - flour, salt, sugar, dry yeast, baking powder.
2. In the middle of the mixture, break 3 eggs (separate one white from the egg and set aside), sour cream and vegetable oil.
3. Gradually knead the dough and add milk (the dough should be soft). The dough should rise 2 times.
4. To prepare the filling, melt the butter in a preheated frying pan and fry the finely chopped onion. Add onion and pepper.
5. Add diced pumpkin to the pan and fry.
6. At the end of frying, add sugar. So that the filling is not liquid.
7. Cool the filling and form pies from the dough and filling.
8. Before the oven, brush the finished pies with whipped egg white.
9. Bake the shoulder at 180 degrees until done.

Pumpkin pies made from shortcrust pastry

Ingredients:

• Butter – 100 g;
• Flour – 280 g;
• Water -1/3 tbsp;
• Egg – 1 pc.

For filling:

• Pumpkin – 600 g;
• Oil – 25 g;
• Sugar – 2 tbsp.

Cooking method:

1. Chop the butter very finely with a knife or use a grater. To avoid difficulties, it must be very cold.
2. Pour flour into butter and mix with hands until crumbly.
3. Pour in water and knead the dough. Leave in the refrigerator for half an hour.
4. Grate the pumpkin using a grater. Simmer in oil, seasoning with sugar. 2-3 minutes are enough for the filling to be ready.
5. Remove the dough from the refrigerator. It is advisable to divide it into two parts, while pies are made from one, the other is further cooled in the cold. Roll out the plates quite thin - about 3 mm. Plate diameter – 10 cm.
6. Place a portion of the filling in the middle of the circle, seal the edges, making triangular pumpkin pies. This recipe is prepared in the oven. Cover a baking sheet with parchment, arrange the pieces, coat with beaten egg.
7. Place in the oven (180°C) for half an hour. Baking time may vary depending on the size of the pies and oven power.

Pumpkin Pie with Gorgonzola

A very hearty, beautiful, unusual pie, the most winter food.

For the pie you need to take:

Dough:

• flour - 225 g;
• sea ​​salt - a pinch;
• butter - 175 g.

Filling:

• pumpkin - 250 g;
• egg - 1 pc.;
• yolk - 2 pcs.;
• butter - 50 g;
• olive oil - 1 tbsp;
• cream - 150 ml;
• gorgonzola - 100 g;
• parmesan - 50 g;
• spinach leaves - 100 g;
• parsley - several stems;
• nutmeg - 1/4 tsp;
• ground pepper - a pinch;
• sea ​​salt.

Cooking:

1. Heat the oven to 180°.
2. First you need to prepare the shortbread dough. Rub cold butter into the flour, add salt, add cold water, knead the dough. Wrap it in film and put it in the refrigerator for an hour.
3. After cooling, roll out the dough into a thin layer, line the pan with it, prick it often with a fork, and cover the top with parchment.
4. Sprinkling peas on parchment will prevent the dough from rising unattractively in a “hump” in the oven. Next, you need to put the pan in the oven for 10 minutes. Then remove the parchment with peas and leave the dough to bake for another 10 minutes.
5. Place the pumpkin cubes in another form, drizzle with olive oil, spread out the remaining pieces of butter, and bake in the oven until soft.
6. Boil the spinach in salted water for 3-4 minutes, drain the water, and squeeze out the excess liquid.
7. Cut or break the Gorgonzola into pieces and grate the Parmesan.
8. Place eggs, cream, Parmesan in a bowl, beat lightly with a whisk, add nutmeg.
9. Place spinach and pumpkin on the crust in the mold, pour in a mixture of eggs and Parmesan, spread Gorgonzola and pepper.
10. Bake for about 30 minutes.
11. Sprinkle the finished pie 3 with chopped parsley.

Pumpkin pies made from kefir dough

Ingredients:

• Kefir – 1 tbsp;
• Sugar – 200 g;
• Flour – 600 g;
• Margarine – 150 g;
• Eggs – 3 pcs;
• Soda – 1 tsp;
• Egg – 1 piece;
• Milk – 2 tbsp.

For filling:

• Pumpkin – 300 g;
• Sugar – 1-2 tbsp;
• Egg – 1 pc.

Cooking method:

1. Pour soda into kefir to extinguish.
2. In a bowl, mix flour and sugar.
3. Add softened margarine, eggs, and then flour to kefir. Knead and leave to cool.
4. For the filling you only need to grate the pumpkin.
5. Sprinkle the table with flour and place the chilled dough on it. Divide it into pieces and roll out flat cakes. Place some grated filling, sprinkle with sugar to taste and seal. Place on a greased baking sheet.
6. In a bowl, beat the egg with milk and coat the pies with a brush.
7. Bake in an oven preheated to 200°C for about 20 minutes.

Pumpkin pie with prunes (for adults)

It is intended for adults because it contains alcoholic beverages.

Ingredients:

For the test:

• flour - 250 g;
• butter or margarine - 100 g;
• water - 100 ml;
• salt - a pinch;
• 1 tbsp. cognac;

For filling:

• prepared pumpkin - 700-800 g;
• eggs - 2 pcs. + 1 yolk;
• sugar (preferably brown) - half a glass;
• cream (10-20%) - 50 ml;
• cinnamon, cloves, nutmeg - optional and to taste;
• salt - a pinch;
• gin - 2 tbsp;
• prunes - 10-15 berries;
• sugar - 2 tbsp.

How to cook:

1. Chop the butter and flour until crumbly, add salt, add cognac, water, knead the dough.
2. Roll out thinly and evenly, place in a mold with low sides, prick with a fork, and set aside to cool.
3. Now prepare the filling. Grind the pumpkin in a blender.
4. Add eggs, gin, cream to the pumpkin puree, mix everything.
5. Add sugar, salt, spices - the main thing here is not to overdo it.
6. Bake the dough at 180° for about 15 minutes.
7. Take out the pan with the cake, arrange the prunes cut into pieces, sprinkle with sugar, and fill with pumpkin filling on top.
8. Place the pie back in the oven, now for an hour.
9. Let the finished pie stand for several hours - this will give the baked goods a rich taste. Sprinkle with powdered sugar before serving.

Lenten fried pumpkin pies

Ingredients:

• pumpkin – 1 kg;
• onion – 1 piece;
• flour – 500 g;
• water – 0.5 tbsp;
• vegetable oil - 3 tbsp;
• salt;
• white wine vinegar – 1 tsp;
• spices.

Cooking method:

1. Chop the pumpkin into pieces. Chop the onion and simmer in oil. Place the pumpkin. Simmer until the juice evaporates.
2. Grind the filling into a puree.
3. Sift flour, add salt. Pour in the oil and vinegar, stir, adding water little by little to form a stiff dough.
4. Roll out a thin sheet of dough. Use a glass to cut out circles. Place a little filling on each and seal the edges, as for chebureks. The edge can be pressed with a fork.
5. Fry in hot oil.
6. Place the finished pies on a napkin to drain the fat and serve. Fried pumpkin pies in a frying pan can be eaten even during Lent. The crispy crust and original filling will decorate any meal.

Pumpkin pies made from puff pastry

Pumpkin pies with puff pastry are not difficult to prepare, because the dough is bought in the store, and the filling can be prepared in a few minutes. This pumpkin pie recipe is quick and delicious.

Cooking method:

1. The dough needs to be rolled out into a layer and cut into squares.
2. Place the grated pumpkin in the middle, sprinkle with sugar and seal the edges.
3. Place in the oven, preheated to 160°C for half an hour, and you can enjoy pumpkin puff pastries.

Sweet puff pastry pies

Puff pastry makes very tender and crumbly pastries. Pies with sweet pumpkin and apple filling will be the most delicious from this dough.

Products for pies :

• 0.8 kg puff pastry;
• 0.5 kg pumpkin;
• 2 sweet apples;
• 1 tbsp. Sahara.

Puff pastry is one of the most difficult to prepare. Take ready-made squares: this will significantly reduce the cooking time.

Recipe:

1. Divide the pumpkin into small cubes, peel the apples and cut them in the same way.
2. To prepare a tender and melting filling, you need to simmer the fruits a little with a small amount of water, 10-15 minutes after boiling is enough.
3. Add sugar if the pumpkin is not sweet enough or if the apples are sour.
4. Cut the dough into small squares and roll out lightly.
5. Place 1 tsp in the center. sweet filling with pumpkin and apples. Roll the pie into a triangle.
6. Bake the pies in an oven preheated to 180 degrees. In 20-25 minutes they will turn brown and rise noticeably.

Pumpkin pie filling is one of the most delicious, and when combined with fruits, vegetables and meat, it creates a real masterpiece of homemade baking.

Charlotte with pumpkin and apples in the oven

In the fall, when pumpkins ripen in the melon patch, you can bake original types of pastries. These include charlotte with pumpkin and apples, the recipe with step-by-step photos in the oven will be presented to our readers below. Despite the unusual combination, the taste is excellent. In addition, even children cannot resist such a delicacy. But the benefits of pumpkin are undeniable. So make a little effort and prepare this delicious charlotte for your family.

Ingredients:

• Peeled pumpkin - 300 gr.,
• Sweet and sour apples - 2 pcs.,
• Butter - 50 gr.,
• Wheat flour - 160 gr..,
• Chicken eggs - 3 pcs.,
• Salt - 1/4 tsp,
• Granulated sugar - 160 gr.,
• Baking powder - 1 tsp. without a slide or replace it with baking soda in the amount of 0.5 tsp. + 1-3 tbsp. lemon juice to extinguish the soda.

See also: Charlotte with apples in a slow cooker - try it, you won’t regret it!
Step-by-step preparation:

Step 1: Cook the pumpkin first. Peel it and wash it. Cut into small pieces and fry in a frying pan with butter. First over high heat, then reducing its intensity and simmer a little more with the lid closed.

Step 2. Peel the apples and cut into cubes.

Step 3. Beat the eggs with sugar until a homogeneous whitish foam forms and approximately doubles in volume. Add salt and stir.

Step 4. Gradually adding flour to knead the batter.

Step 5. Add baking powder or soda slaked with lemon juice.

Step 6. Place apples and pumpkin into the dough. Mix everything thoroughly to evenly distribute the ingredients.

Step 7. Turn on the oven to preheat to 180°C.

Step 8. Prepare the mold. It must be greased with butter and sprinkled with flour.

Step 9. Carefully pour the dough into the mold. Before doing this, first mix everything again so that the fruit and pumpkin do not settle.

Step 10. Place in the oven for baking and under no circumstances open the door so that the baked goods do not settle.

Step 11. The process lasts approximately 35-40 minutes. After this period, you need to pierce the center of the pie with a wooden stick to make sure it is ready. If the dough does not stick in wet lumps to the stick, then you can take out the charlotte.

Step 12. Allow it to cool slightly, approximately 20-30 minutes.

Step 13. After this, carefully remove from the mold and cool completely on a wire rack.

Step 14. Sprinkle powdered sugar on top to decorate the product. You can serve it either slightly warm or completely cooled. The pumpkin adds a savory, slightly nutty note that will please your palate. Charlotte is ready.

Bon appetit!

Pies in the oven with rice filling

An easy way to quickly and tasty eat is to bake pies with pumpkin and rice filling. Vegetables and cereals form a nutritious porridge with a delicate taste, which can be adjusted at your discretion with the help of spices. A very simple recipe that will become even easier if you take ready-made pie dough.

Ingredients:

• 500 g pumpkin;
• 200 g boiled rice;
• 1 kg flour;
• 200 g butter;
• 500 ml kefir;
• 100 g sugar;
• 1/4 tsp. soda;
• salt.

Recipe:

1. You can take ready-made pie dough, but for a completely homemade dish, it’s worth taking the time to knead.
2. Cut the butter into pieces, mix with kefir, gradually add flour and knead the dough. Be sure to add slaked soda to make the pies fluffy.
3. Knead the mixture with your hands until soft and let it rest for 20 minutes under cling film.
4. Prepare the filling from grated pumpkin and pre-cooked rice. Add salt and sugar to the mixture to taste, you can try black pepper, paprika and dried herbs.
5. Divide the dough into pieces, roll into small flat cakes on a floured table. Place the filling in the center and mold the pies tightly.
6. Before placing in the oven, lightly prick the dough with a fork.
7. Bake the pies in the oven for about 25 minutes at 190 degrees.

To make the finished baked goods shiny, brush the dough with egg yolk before baking.

Filling options

Pie with pumpkin and apples can be prepared in a slow cooker not only with raisins. You can replace it with dried apricots, prunes or pieces of fresh apricots. This will give your baked goods a new taste. By the way, the ingredients combine perfectly with each other, which makes the filling especially interesting and unusual. Pumpkin with prunes is generally good for health, since this product does not allow toxins and harmful substances to linger in the body. In addition, such a pie is also useful for those who watch their figure. Despite all its caloric content, one piece will not harm your waist at all.

This simple and delicious pie is for those who love moist baked goods. Thanks to the pumpkin and apples, the pie turns out to be very juicy with a moist texture, but very aromatic. It is prepared quickly, from available ingredients, and will especially appeal to those who love pumpkin. You can optionally add ground cinnamon or nutmeg to the pie, choose what you like best. For a homemade tea party, this pie will come in handy.

To make a pie with apples and pumpkin, we need the following ingredients: pumpkin, apple, butter, eggs, sugar, flour and baking powder.

Grind soft butter with sugar using a pastry whisk.

Add eggs to this mixture and mix thoroughly again.

Grate the pumpkin and apple on a medium grater and add to the whipped mixture.

Sift in baking powder, flour and cinnamon. Mix the dough with a spoon. It will be like thick sour cream.

Line the pan with parchment, grease with butter and sprinkle with flour. Pour the dough and smooth it out.

Heat the oven to 180 degrees and bake the pie for 40-50 minutes. Check readiness with a wooden skewer; it should come out dry.

Cool the finished pie with pumpkin and apples and sprinkle with powdered sugar. Slice when cool.

Bon appetit!

The recipe for this simple and very tasty pie will be useful to you in the fall, although you can bake such a delicacy all year round, since pumpkin and apples are available for sale (or in home bins) without interruption. Pumpkin-apple pie is good for tea at home and for treating unexpected guests.

We suggest baking pumpkin-apple pie in the oven from liquid jellied dough on kefir with vegetable oil and pumpkin and apple filling.

For the test:

- kefir (or curdled milk) - 200 ml - vegetable oil - 150 ml - sugar - about 1 cup - salt - ½ teaspoon - cinnamon - 2 teaspoons - flour - 2 cups - baking powder - 1 sachet (or 1 teaspoon) spoon of soda)

For filler:

- pumpkin pulp - 300 g - fresh apples - 2 pcs.

Additionally:

- vegetable oil for greasing the mold - 2-3 tbsp. spoons - breadcrumbs for sprinkling the mold - 1 tbsp. spoon - powdered sugar for sprinkling the finished pie - 1 tbsp. spoon

Filling options for pumpkin pies

If you have made pies with pumpkin before and want to try something new, we can offer fillings with pumpkin for finger-licking pies.

Sweet pumpkin fillings:

• Fresh pumpkin with apple and sugar;
• Stewed pumpkin with apple, sugar and cinnamon;
• Fresh pumpkin with honey;
• Baked pumpkin with baked apples;
• Fresh pumpkin with banana;
• Stewed pumpkin puree with orange zest;
• Baked pumpkin with sour cream and sugar;
• Stewed pumpkin with condensed milk.

Non-sweet pumpkin fillings:

• Fresh pumpkin with carrots;
• Stewed pumpkin with zucchini, rosemary and a mixture of peppers;
• Baked pumpkin with salt and minced pork;
• Stewed pumpkin with soy sauce and sesame seeds.

We noticed that even a beginner can make pumpkin pies; besides, they are inexpensive and healthy.

Cooking features

The technology for preparing pumpkin filling for pies can be different, but there are several general rules.

• For the filling, you can use any type of pumpkin, as long as it is not spoiled, but the nutmeg pumpkin produces the most juicy and tasty filling.
• Before cooking, peel the pumpkin and remove the pulp and seeds. There is no need to throw away pumpkin seeds - they are healthy. It would be wiser to dry them.
• To prepare the filling for pies, the peeled pumpkin pulp is finely chopped or grated on a grater with medium or large holes. But even in such a highly crushed form, the pumpkin may not have time to bake. Therefore, before filling the pies with it, it is stewed with the addition of oil and a small amount of water. Oil can be used either butter or vegetable oil. Cream gives the filling a more pleasant flavor and makes it a little thicker.
• If meat, cereals and other similar ingredients are added to the filling, they are also pre-cooked.
• If the filling turns out to be too liquid, pour it into a sieve. You can also thicken it with starch. If the filling is too thick, it won’t hurt to add a little water or juice. The filler should not be too liquid, otherwise it will soak the dough.

Do not rush to use the filling immediately after preparation; let it cool first and only then hide it in flat cakes made from rolled out dough.

Pumpkin filling can be sweet or savory; it is equally suitable for fried and baked pies.

Simple pumpkin pie filling

Compound:

• pumpkin pulp – 0.5 kg;
• butter – 50 g;
• sugar – 60–100 g;
• cinnamon (optional) - to taste;
• water – how much will be needed (approximately 100 ml).

Cooking method:

• Wash the pumpkin, dry with a kitchen towel, cut into several pieces. Use a spoon to scoop out the pulp and seeds. Remove the peel with a vegetable peeler.
• Grind the pulp on a grater. You can use the side with wide or medium holes. The finer you grate the pumpkin, the more tender the filling will be.
• Melt the butter in a frying pan, place the pumpkin on it, pour in half a glass or a little less water.
• Cover the pan with a lid. Simmer the pumpkin in it, stirring occasionally, until it becomes soft. If there is not enough liquid, you can add a little.
• Sprinkle the pumpkin with sugar and cinnamon, stir, and simmer for another 5 minutes.
• If there is still water in the pan, drain the pumpkin pulp into a sieve and lightly crush it with a spoon to press it out.

After these simple manipulations, the pumpkin filling will be completely ready to be filled into pies.

Delicious sweet pumpkin filling with dried apricots and raisins

The filling for sweet pies according to this recipe will be made with dried fruits. Raisins and dried apricots are ideal.

Ingredients:

• approximately 150 grams of sugar;
• about 350 grams of ripe sweet pumpkin;
• 50 grams of raisins and dried apricots.

Cooking method

1. Peel the pumpkin, cut into small pieces and grate on a coarse grater.
2. Place in the pan, turn the heat on low and start simmering.
3. When the pumpkin is almost ready, add dried apricots and sugar. Dried fruits will absorb the juice released by the pumpkin, and sugar will make the filling sweeter.
4. Before filling the pies, add raisins to the mixture, which need to be soaked briefly in advance to soften them.

Unusual recipe with turnips

Ingredients:

• 500 grams of pumpkin and turnip each;
• two tablespoons of butter and the same amount of sugar;
• one lemon.

Cooking method:

1. Wash the turnips well, peel the skins and turn them into small cubes. Fill them with water and let them cook.
2. As soon as the water boils, drain it, mix the turnips with the specified amount of butter and sugar so that everything is evenly distributed.
3. Also remove the skin from the pumpkin and cut it into the same cubes as the turnips.
4. Mix the vegetables together, place them in a frying pan, add lemon zest to them.
5. Simmer over low heat until all ingredients are soft, and use the composition as intended.

Filling for Lenten pies with pumpkin

Even if you observe Lent, you should not deny yourself delicious food. After all, you can make, for example, a simple lean filling for baking.

Ingredients:

• one onion;
• any seasonings to your liking;
• about 600 grams of pumpkin.

Cooking method:

1. Rinse the pumpkin well with water and remove the skin. Please note that the fruit must be ripe and for this recipe it is better to use non-sweet varieties.
2. Cut the vegetable into small cubes or grate on a coarse grater.
3. Chop the onion into small pieces and place together with the pumpkin in a frying pan. Turn on low heat, add just a little water, stir the contents of the dish and simmer until the food becomes soft and the liquid released has completely evaporated.
4. When the mixture is almost ready, sprinkle it with salt and ground black pepper. You can also use other spices and herbs based on your preference. Fill the pastry with the prepared filling.

Many other ingredients can be added to the pumpkin pie filling. For example, cottage cheese, cabbage, carrots, candied fruits and fruits that go well with it, and even rice and potatoes. The most important thing is not to be afraid of experiments and try new tastes. If you try, baking with pumpkin will definitely appeal even to those who previously did not like this vegetable at all.

Pumpkin filling for meat pies

Compound:

• pumpkin – 0.3 kg;
• minced meat (or poultry) – 0.3 kg;
• onions – 150 g;
• salt, spices - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Wash the pumpkin, dry it, remove the peel and seeds. Cut into cubes and pass through a meat grinder. You can avoid using a meat grinder by grating the vegetable on a grater with medium holes.
• Peel the onion and chop it in the same way as the pumpkin.
• Heat the oil in a frying pan, put the minced meat in it. Fry it until it turns grey.
• Salt and pepper the minced meat, add onion and pumpkin puree to it.
• Simmer the food, stirring, over low heat until the mixture thickens.

Cool the filling and use as intended. Pies filled with meat and pumpkin turn out much juicier than those made from minced meat alone.

Pumpkin and apple filling for pies

Compound:

• pumpkin pulp – 0.5 kg;
• peeled apples – 0.5 kg;
• sugar – 0.2 kg;
• butter – 100 g;
• cinnamon - to taste;
• lemon – 0.5 pcs.

Cooking method:

• Peel the washed and dried apples and cut out the seed boxes.
• Grind the apple pulp on a coarse grater. Squeeze the juice from half a lemon onto the chopped fruit and stir.
• Remove the peel and seeds from the pumpkin and grate the pulp using the edge of a grater with medium holes.
• Combine chopped pumpkin with applesauce and stir.
• Melt the butter in a deep frying pan.
• Place the future pie filling in the pan. Simmer it for 10 minutes over medium heat without covering the pan with a lid.
• Sprinkle with sugar and cinnamon and stir. Reduce heat slightly, cover the pan with a lid and simmer the pumpkin and apples for another 5 minutes.
• Transfer the filling to a bowl, draining excess liquid if necessary, and cool.

With apple-pumpkin filling, the pies turn out to be truly delicious, since such a filling has a balanced taste.

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Ripe, fragrant, orange pumpkin is suitable not only for baking and porridge. You can prepare many original, tasty and healthy fillings for pies, pies and other homemade baked goods, both sweet and savory. When preparing fillings, pumpkin is simmered until soft in its own juice or milk, often with the addition of butter, or used raw, chopped or grated. There will be a lot of fillings. To accompany the pumpkin for sweet fillings, you can take apples, pears, hard plums, bananas, lemon, raisins and other dried fruits, spices (cinnamon, cardamom, ground nutmeg, ginger). For savory fillings, pumpkin is often combined with onions, carrots, cheese, cottage cheese, garlic, herbs, lard, and smoked meats. Agree, amazing variety. It is common practice to add rice, semolina, and starch to both sweet and savory fillings with pumpkin for thickness and coherence. For all types of fillings, the pumpkin is first peeled, the seeds are removed from the core, and the pulp is grated or cut into small cubes. We do not throw away the seeds extracted from the core of the vegetable - they can be washed, dried and, after peeling and roasting, used in preparing salads, or simply usefully used for their intended purpose. Here are the recipes for pumpkin fillings that seem to work best for us.

The simplest sweet pumpkin filling.

Grate the pumpkin pulp, sprinkle with sugar and leave to release the juice for 15-20 minutes.

Before placing in a pie or pies, squeeze the pumpkin with a spoon, drain the juice (by the way, it can be used instead of part of the water or milk in the pie dough - it will turn out pleasantly yellow, add more sugar to taste, and also, if desired, a little lemon juice or citric acid and the above spices. During the baking of the pie or pies, the finely grated pumpkin has time to soften to the point of being pleasantly edible. If we are talking about an open pie with pumpkin - you can grate it coarsely or even cut it into small cubes or strips - the pumpkin will be successfully baked in sugar. And in order to To prevent the juice, which will continue to release when heated, from soaking the inside of the product, add a little starch mixed with sugar under the filling.

You can do the same with pumpkin to prepare the simplest “salty” filling - just use salt instead of sugar and add spices and herbs recommended for vegetable dishes to your taste.

Soft filling made from poached pumpkin.

Cut the pumpkin into cubes, put it in a saucepan, add a little water or milk (5-10% of the pumpkin weight), sprinkle with sugar, add a piece of butter (this is not necessary, but it will be really tastier), and simmer over low heat, stirring until softening the pumpkin. This will take 20-25 minutes. The pumpkin will add juice to the pan, but at the end of the poaching, almost all the liquid will evaporate, and the pumpkin will become completely soft; if you wish, you can even mash it with a fork or masher to puree it. Your pies will contain almost pumpkin jam.

Pumpkin filling with apples, other fruits or berries.

In sweet fillings, pumpkin goes well with fruits, berries, and dried fruits, which you usually put in pies. Most often these are apples, lemon or raisins, but you can also use other fruits - not too juicy, and from those that will not color the filling until its composition is completely indistinguishable.

You can simply chop the pumpkin and fruits, sprinkle them with sugar, strain the juice and use them raw, or you can add peeled and diced apples, or pears, bananas, light and dense varieties of plums, pulp or lemon juice to the pumpkin at the end of poaching. washed and dried raisins, chopped dried apricots. If you like spices, add some of the ones listed above, just not all at once. Your pumpkin pies will look like this. We didn’t forget to add starch under the filling, so the filling was nicely jellied and the dough was baked perfectly.

Pumpkin filling for pancakes.

We prepare the pumpkin filling for pancakes in a special way - without peeling the pumpkin, we cut it into large slices, cut the pulp deeply, sprinkle it with sugar and bake it in the oven in foil until characteristic signs of being baked form, then easily cut the baked pulp from the pumpkin crust with a knife, and We fill pancakes with sweet baked pumpkin with its unique aroma, which we also serve with honey. This is one of our household's favorite seasonal delicacies.

As for the salty fillings with pumpkin, it’s a completely different story, and also incredibly appetizing.

You can prepare the usual baked or fried yeast pies with pumpkin by simply grating it and adding salt, or adding sautéed onions and spices of your choice to the raw grated pumpkin - this is already very good and tasty. You can simmer the pumpkin for better softening with milk and butter, or in its own juice, just without sugar, if you prefer. You can add herbs or green onions.

One of the brands in the range of savory baked goods using pumpkin is, without a doubt, Uzbek samsa with pumpkin. In its homeland, it is no less popular than samsa with meat, and for good reason - try it if you haven’t tried it before.

The filling for samsa with pumpkin is prepared like this. Take pumpkin and lots and lots of onions. The pumpkin is peeled, cut into cubes, and the onion into strips. Salt and pepper to taste, and also add finely chopped raw lamb fat tail fat or greaves from it, as well as cumin (cumin), which is indispensable for Asian cuisine, or, in extreme cases, coriander. All this is simply mixed and wrapped in a special layered dough, samsa is baked, and without any special expenses you get complete pleasure.

Other original, non-sweet pumpkin fillings are often inspired by us as soon as the market is overflowing with its yellow-orange heads. We recently baked (what should we call it?) a snack roll with the following filling: pumpkin, hard cheese, dill, garlic, a little mayonnaise. We simply chop all this raw, mix, pepper, add salt to taste, and stuff our product, which after baking looks like this. We ate with pickle instead of bread - more than enough, we must admit.

Unsweetened fillings with pumpkin are very good for making kulebyak, in which they can be deliciously interspersed with layers of mushroom, egg, meat, chicken, potato, cabbage, cereal and legume fillings. The combination of pumpkin with ham, bacon, various cheeses, feta cheese, and cottage cheese is very original in taste. Pumpkin fillings are also quite acceptable for making puff pastry pies - both salty and sweet.

This is how we use pumpkin for fillings in a variety of ways. Although the recipes given are not all. We hope that we managed to interest you in this unique melon vegetable in its versatility, the benefits of which would have to be written in a separate article. As new photos appear on the topic of pumpkin fillings, we will definitely demonstrate and share the recipes with great pleasure.

Source https://nesushi.net/nachinki-iz-tykvy.html