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Pumpkin pie without butter. Pumpkin pie (lean options)

Hello, dear readers of Good Recipes!
I was asked to show a recipe for American pumpkin pie without using eggs. it open pie with sweet cream filling. In America, it is traditionally prepared on Thanksgiving, as well as on Halloween and Christmas.

I decided to make a vegan pumpkin pie - without eggs and milk, but you can add cream to it if you wish.

The cake turns out tender and soft, but at the same time the filling keeps its shape perfectly. You can bake such a cake in the post. See the recipe below with photos and videos.

Advice. Make American Pumpkin Pie only if you love pumpkin. The taste of the pie is specific, rich pumpkin.

INGREDIENTS

For filling

Pumpkin - 1 kg. Pumpkin is better to choose sweet and not too juicy. It is undesirable to use a pumpkin, from which Halloween lanterns are usually carved - such pumpkins are very juicy. I have a butternut (bottle) pumpkin - it is ideal for making this pie.
Dates - a handful.
Ginger - 1 teaspoon.
Cinnamon - Grind half a cinnamon stick.
Cardamom - 1 teaspoon. If you cannot find cardamom on sale, you can do without it.
Nutmeg - 0.5 teaspoon.
You can also add ground cloves, but I do not have it now.
Starch - 1 tablespoon. I have cornstarch.
Brown sugar - optional. Personally, the sweetness of pumpkin and dates is enough for me.
Coconut cream (fat) coconut milk) or heavy cream from cow's milk- optional, about 50 ml. With them, the cake will be more tender. I have already shown. But I don't have any coconuts or regular cream right now, so the cake will be without them.
If you are adding cream to the pie, then you should increase the amount of starch to 2 tablespoons instead of one.

For the test

Whole wheat flour - 2 cups.
Brown sugar - 0.5 cups.
Baking powder - 1 tablespoon.
Vegetable oil - 30 ml.
Cold water - by eye until an elastic, non-sticky dough is obtained.

How to make American Pumpkin Pie

First, prepare the pumpkin for the filling. Cut the pumpkin in half and clean out the seeds.

We spread the two halves of the pumpkin on a baking sheet with the skin down and bake at a temperature of 180 degrees C for about 40 minutes. During this time, the pulp of the pumpkin will become soft.

Take the pumpkin out of the oven and scrape out the pulp. I do it with an ice cream scoop - very convenient! Place pumpkin pulp in a blender.

Add starch and spices to the pumpkin - ginger, cardamom, nutmeg and cinnamon.

I ran out of ground cinnamon, so I took a cinnamon stick and rubbed it on the smallest grater.

Also add dates to the pumpkin. Rinse the dates, soak for 10 minutes and remove the pits.

You can add a couple of tablespoons of brown sugar if you like. I do not add - there is enough sweetness from pumpkin and dates. Also, if desired, add cream or coconut cream. I cook without them today.

Using a blender, grind the pumpkin with the rest of the ingredients to a puree. The pumpkin pie filling is ready!

For the dough, mix flour, sugar and baking powder. We mix.

Adding vegetable oil. Mix and rub with your hands to evenly distribute the oil throughout the flour mixture.

Slowly add water and knead an elastic, non-sticky dough.

We roll out the dough into a cake, which should be slightly larger in size than the baking dish. By the way, it is desirable to use a low form!

We transfer the dough into the mold, cover the bottom and walls. We form the sides.

The base of the pie is ready. Now lay out the pumpkin filling in the base.

Using a spatula, spoon or knife, spread and level the filling layer.

Bake the cake for 30 minutes at 180 degrees C.

Let the cake cool down a bit, take it out of the mold, cut it and serve it to the table. You can cool the cake in the refrigerator right in the form - it is good both warm and cold. This changes the taste of the cake.

Pieces of cake in plates can be sprinkled with honey and decorated to your liking. For example, sprinkle with chopped walnuts or drizzle with whipped cream. You can serve the cake with a scoop of ice cream. I love the combination of pumpkin pie with fresh marjoram.

I love pumpkin very much and therefore I am happy to try any recipes with her participation.

Today we are preparing the most tender pumpkin pie.

Most often, traditional pumpkin pies are baked in the oven, cinnamon and ginger are added.

Together, these flavors and aromas make the cake unique in its kind, and therefore it is a frequent guest on the table of Americans in the autumn and winter.

My pie differs from the original in that it does not contain a cake of flour, sugar, butter and other “extra” ingredients.

For the filling, the pumpkin needs to be baked, and then scrolled in a blender, this is how the cake will have a rich bright taste and color, but if there is no time for this, then you can use ready-made baby pumpkin puree.
I include dry apples in the base of the pie.

They add a slight sourness and unusual piquancy to the dough.

I assure you will like it!

Ready?

Let's try!

We will need: (1 medium pie)

1 cup (250 ml) pecans (can be substituted for walnuts)

1/2 cup shredded coconut

1 and 1/4 cups dry apples (they should be peeled and not too hard, soak them for 15 minutes if yours are too hard)

For cream

1.5 cups pumpkin puree

10 large and soft dates

3/4 cup cashews

3/4 cup coconut or any other milk

Cinnamon, ginger to taste

Soak cashews overnight in cold water. It is better to keep nuts in the refrigerator. That way they won't spoil.

Grind nuts and shavings.

We add apples.

Grind and get a little (!) sticky mass. The apples won't shred completely, which is great. This will give your cake extra texture. We distribute the base along the bottom of the form.

Bake pumpkin at 165C/325F if you're making your own, or use regular (or baby) pumpkin puree without sugar. We need 1.5 cups of mashed potatoes.

Mix it with nuts, dates and milk.

We add spices.

Scroll until a homogeneous cream is obtained.

Pour over the base. That's all!

We send to the freezer until completely solidified.

Take out of the mold, cut off a piece and serve.

Incredibly delicious pumpkin pie in front of you!

Have a good and healthy appetite!

P.S. And warm winter!

We open the season of pumpkin dishes, a little late, but still .. A couple of years ago I shared with you a pumpkin pie recipe. This year I tried to vegan version of pumpkin pie, without dairy products. Choose your option and let your home be filled with warm spicy aromas.

Dough Ingredients:

flour 2 cups

cane sugar 1/2 cup

soda 1/2 teaspoon

lemon juice 1 teaspoon

vegetable oil 50 ml

cold water as needed (40+ ml)

For filling:

pumpkin puree 1 kg.

dates 12 pieces (large)

ginger 1/2 teaspoon

cardamom 1/2 teaspoon

nutmeg 1/4 teaspoon

coconut cream 50 ml.

Pumpkin pie - step by step recipe with photo

Bake in the oven at 180 degrees for 30-40 minutes, depending on the oven. In my case, 30 minutes is the maximum. Now we let our pie cool completely and only then cut into pieces.

enjoy delicate dessert, mentally saying goodbye to autumn already ...

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website: Rimma Khokhlova

Ingredients

For the dough: flour 2 cups cane sugar ½ cup baking soda ½ teaspoon lemon juice 1 teaspoon vegetable oil 50 ml cold water as needed (40+ ml) For the filling: pumpkin puree 1 kg. dates 12 pieces (large) ginger ½ teaspoon cardamom ½ teaspoon nutmeg ¼ teaspoon coconut cream 50 ml.

Cooking

Let's bake the pumpkin first. I bake straight in quarters, you can halves. When the pumpkin has cooled, I measure the weight I need.
We make dough. Everything is extremely simple here. We mix all the ingredients and knead it well, it turns out a soft tender ball.
We roll it into a circle, the diameter depends on the shape. My dough is ideally enough for a form with a diameter of 28 cm. We grease the form with oil, spread the dough, the edges hang a little.
For the filling, use a blender to mix pumpkin puree and pitted dates. Add the rest of the ingredients. We spread the filling on the dough, level it. We lay the sides towards the center, I tried to depict a pigtail. but the dough is very tender 🙂
Bake in the oven at 180 degrees for 30-40 minutes, depending on the oven. In my case, 30 minutes is the maximum. Now we let our pie cool completely and only then cut into pieces.

Pies were invented by the ancient Egyptians, improved by the ancient Greeks, and received special distribution in Russia. But pumpkin pie is a native American invention. Since ancient times, Americans have attached great importance to the cultivation of pumpkins and the manufacture of various dishes from it. The unique properties of pumpkin have been studied and used by people for many centuries. This "sunny berry" is useful for both children and adults. Pumpkin contains a unique complex of vitamins and minerals that are perfectly absorbed by our body.

So let's make pumpkin pie. Recipe traditional dish involves baking a cake. This is the so-called American pumpkin pie. However, you can try making pumpkin pie in a slow cooker. This is for an amateur. You get the same simple pumpkin pie without any frills. Also known as pumpkin pie. The recipe for such a dessert has been worked out thoroughly, which is why this is a classic pumpkin pie. Such a pumpkin pie is being prepared in the oven. However, culinary experts around the world continue to look for opportunities to diversify this dish. Appeared: curd-pumpkin pie, carrot-pumpkin pie, pumpkin pie with apples, pumpkin-apple pie, pumpkin pie with semolina, pumpkin pie on kefir, pumpkin pie with cinnamon, pumpkin pie with oranges, pumpkin pie with nuts, oat-pumpkin pie, pumpkin pie with lemon and others. According to the method of preparing the dough, they distinguish: dietary pumpkin pie, sweet pumpkin pie, pumpkin layered cake, Eggless Pumpkin Pie, Shortbread Pumpkin Pie, Pumpkin Chocolate Pie, Pumpkin Yeast Pie, Lean Pumpkin Pie.

Pumpkin pie so popular that it is even provided in the famous Minecraft game. But it's better to cook a real pie and feel it taste qualities in reality. You can find the recipe for a delicious pumpkin pie on our website. Delicious and quick pumpkin pie is a reality, even an inexperienced hostess can cook it. After reading our recipes, even she will not have questions: how to make a pumpkin pie, how to bake a pumpkin pie. A simple recipe will enrich her collection of culinary achievements.

Pumpkin pie is famous even in literature. The writer JK Rowling in the famous "Potteriad" endowed her protagonist with a special love for pumpkin and pumpkin pie, after which this particular recipe was called "Harry Potter's pumpkin pie."

Many housewives, when preparing pumpkin pie, use photos from culinary sites. It's comfortable. Therefore, you, having made your successful pumpkin pie, send us a photo and describe how to cook a pumpkin pie according to your recipe.

Pumpkin, when used correctly, has a healing effect on a person, so it should take pride of place in the diet of every family! If you decide to make pumpkin pie, you may be interested in our tips:

For pumpkin pie, it is advisable to choose a small pumpkin with dense sweet pulp.

Before cooking, it is advisable to bake the pumpkin until tender, cutting the pulp into pieces and placing it in a heat-resistant dish (or just on a baking sheet). You can bake a pie with canned pumpkin.

Pumpkin pie dough is usually made from shortbread, flour, butter and water with added salt. For the filling, pre-baked and pureed pumpkin pulp, eggs, milk or cream are mixed.

For extra flavor, cinnamon, ginger, cloves, and nutmeg are added to pumpkin pie.

Chilled pumpkin pie is usually served with whipped cream.

Fragrant pumpkin pie is a pastry that pleases not only taste buds, but also the eye, thanks to the skillful hands of the hostess. It turns out surprisingly beautiful with a delicious crust and bright color or individual orange patches. And various additives in the form of fruits and cottage cheese will make the delicacy even more successful.

Ingredients: 130 g butter, 210 g high-grade flour, 3.5 tbsp. tablespoons of filtered water, 780 g of pumpkin pulp, half a standard can of condensed milk, 2 eggs, 3 tbsp. tablespoons of heavy cream, 1 teaspoon of spices (for example, a combination of ground ginger, cinnamon and nutmeg).

The vegetable pulp is cut into small pieces, poured with water and sent to cook until soft. The finished pumpkin is rubbed through a fine sieve.
Flour is sifted onto the board. Oil is laid out on top, and the components are chopped with a knife. You need to constantly add flour to the butter pieces until there is a small crumb on the board. In this case, the oil should remain cold.
A slide is made from the crumbs, cold water is poured into the recess in the center of which. Then quickly knead the dough with your hands. It will be somewhat uneven.
A cake with sides is formed from the dough directly in the form. The resulting "basket" is sent to the freezer while the filling is being prepared.
AT vegetable puree condensed milk is poured out. Eggs, cream and all spices go there.
Stirred until smooth, the filling is poured into a frosted base.

It is cooked for about an hour at 180 g. The middle of the delicacy should remain slightly trembling.

Pie recipe without butter, flour and eggs

Ingredients: 330 g of pumpkin, a whole lemon, a full glass of fatty kefir, 310 g of granulated sugar, 270 g of semolina, 2 teaspoons of baking powder, 130 ml of filtered water.

Pumpkin without peel and seeds is rubbed on a fine grater, after which it is combined with the crushed zest of a whole lemon. Kefir, baking powder, granulated sugar (110 g), semolina are also sent to the mass.
All ingredients must be mixed very well. For this purpose, you can use a blender.
The dough is poured into a mold and baked in the oven for about half an hour.
The finished pie without butter, flour and eggs is very tender.

It remains to pour the still hot treat with syrup from water, lemon juice and the remaining sand.

How to cook in a slow cooker?

Ingredients: 210 g of granulated sugar, 60 g of quality butter, 2 chicken eggs, 60 ml of refined oil, 160 g of fresh pumpkin puree, a full glass of high-grade flour, 1 teaspoon of baking soda, 60 ml of sour cream.

Butter softens, combines with sand and rubs well with a spoon.
Eggs are added to the mass, and all components are beaten well again.
Pour into the mixture raw eggs and refined oil. Then low-fat sour cream is laid out.
Flour with baking soda is sifted into the base for the dough from a high distance.
Vegetable puree is added last.
The mass is poured into a “smart pan” oiled and sprinkled with semolina.

Pumpkin pie is baked in a slow cooker in a program designed for baking 55-65 minutes.

Pumpkin pie with semolina

Ingredients: 320 g of pumpkin pulp, 270 g of semolina, a full glass of medium-fat kefir, 220 g of granulated sugar, 6 g of baking powder, whole lemon zest, 60 ml of lemon juice, 120 ml of water.

Pumpkin without peel and seeds is rubbed on the smallest grater. She immediately joins fermented milk product, and the components are mixed with a silicone spatula.
Then all the dry ingredients (100 g of sugar) are poured into the mass. The dough is very well kneaded.
The zest is removed from a well-washed lemon, finely chopped and sent to other ingredients.
The dough is laid out in an oiled silicone mold and baked at 200 degrees until a dry splinter.
For impregnation, freshly squeezed lemon juice is combined with the remaining sugar and water. After stirring, the syrup is brought to a boil in a saucepan.

It remains to soak the finished pumpkin pie with semolina with the resulting hot liquid.

With the addition of apples

Ingredients: half a kilo of fresh pumpkin pulp, 2-3 sweet and sour apples, 1.5 teaspoons of baking powder, egg, 120 g of granulated sugar, 60 ml of full-fat milk, 2.5 cups of high-grade flour.

The pumpkin gets rid of seeds and peel, cut into cubes and turns into a puree in a blender bowl.
Milk, an egg are poured into the vegetable, granulated sugar is poured.
It remains to add the sifted flour mixed with baking powder to the dough. After thorough mixing, it is laid out in an oiled form.
Slices are pressed into the surface of the future delicacy fresh apples. Fruits are cut directly with skins.

Pumpkin-apple pie is baked for 40-45 minutes at 210-220 degrees.

With cottage cheese

Ingredients: 80 g of fatty butter, a full glass of kefir, 2 chicken eggs, 90 g of granulated sugar, a pinch of vanillin, a full glass of high-grade flour, 360 g of pumpkin pulp, 90 g of cottage cheese, a pinch of ginger, ½ teaspoon of baking soda.

The vegetable must be peeled, cut, and then boiled until soft.
In a separate bowl, whisk eggs with vanilla and granulated sugar. Softened butter, ground ginger is also added here. You can also use shredded coconut if you like.
Non-cold kefir is poured into the future dough in a thin stream.
Half of the sifted flour with soda is first sent to the mass, and then the rest of it.
Pumpkin pulp is combined with cottage cheese. This mixture can be sweetened, added to it Orange juice or zest.
The baking dish is covered with oiled parchment, the dough is laid out in it. The filling is distributed on top.

Cottage cheese-pumpkin pie is prepared for about half an hour in a preheated oven until a dry match.

American pumpkin pie

Ingredients: 210 g high-grade flour, 160 g butter, egg yolk and 3 whole eggs, 1 tbsp. a spoonful of filtered water, a pinch table salt, 470 g pumpkin puree, a can of condensed milk, a pinch of ground cinnamon, allspice and dry ginger.

Chopped dough can be prepared by hand, but it is much more convenient to do this using a food processor.
In a separate deep bowl, 210 g of high-grade wheat flour. It is best to repeat the sifting process a couple of times so that the product is well saturated with oxygen.
Salt and chilled butter, pre-cut into cubes, are added to the mass.
All ingredients are interrupted with metal knives of a combine or an ordinary kitchen knife into fine oil crumbs. This will take no more than half a minute.
Egg yolk and a large spoonful of ice water are added to other components. Again, the products make their way to greasy crumbs. The pulsating mode of the combine is ideal for this purpose.
The dough is collected in a lump, wrapped in a bag and removed for 40 minutes in the cold.
For the filling, the pumpkin boiled to softness is combined with whole eggs, previously beaten to a light foam. Prepared spices are also poured here. The products mix well. You can even beat them with a mixer. Lastly, condensed milk interferes with the filling.
A “basket” with high sides is molded from the dough in the form. A load of cereals is laid out on it (on baking paper). The base is baked for 10-12 minutes. hot oven. Then the cake is returned to the oven for another 6-7 minutes.
A sunny filling is poured onto the dough.

In a wide deep bowl, all the dry ingredients indicated in the recipe are mixed, except for spices. Not cold water is poured into these components, kneaded soft dough. Instead, you can also use fat warm milk. The resulting dough is smeared with a tablespoon of oil, covered with a film and put away in a place where there are no drafts.
For the filling, fresh pumpkin and cheese are rubbed coarsely. Onion cubes are fried in the remaining oil until softened. Prepared ingredients are combined. Seasonings and a pinch of sugar are added to them.
The dough that has begun to rise is divided into 2 parts, each of which is rolled into a thin cake (7-8mm). The filling is laid out in the center, and the edges are pinched. Next, the cake is flattened by hand into a thin pancake.

The cake is baked in the most hot oven for 15-17 minutes. Next, the treat is smeared with butter and left to brew a little.

Step by step recipe from Yulia Vysotskaya

Ingredients: 320 g pumpkin, 1 apple, half a pack of butter, 2 eggs, 140 g granulated sugar, 220 g high-grade flour, 1 tsp cinnamon, honey, vegetable oil and baking powder.

Fresh pumpkin and peeled apple are rubbed on a coarse grater. Cinnamon, honey and a little sugar are added to them. For 1 minute, the ingredients are sent to the microwave.
Butter is rubbed with the remaining sugar. Eggs are added to it.
The masses from the first and second steps are combined.
It remains to add flour with baking powder and pour the dough into the prepared form.

A treat is baked for 40-45 minutes in a preheated oven.