Pumpkin pie with sour cream and chocolate icing is a simple pumpkin pie that I often bake in the fall. A pumpkin is a rather large vegetable, so you can cook a soup from one fruit, cook a roast, and bake a pie, still remain for pancakes and jam.
If there is time for cooking only one dish, then I cut the pumpkin, cut the flesh into cubes, pack a portion of 300-500 g per bag (I always sign where much), and freeze until better times. Frozen vegetables are suitable for any recipes: from soups to baking and compote.
Grade and color still matters. I really like nutmeg pumpkin, it is so tasty that it is beyond words, and the flesh is bright orange, it already paints the hands!
By the way, do not throw away pumpkin seeds! Rinse the seeds in cold water, put in a colander, dry on a baking sheet in the oven - you will spend the evening watching TV.
- Cooking time: 1 hour
- Servings: 8
Ingredients for Pumpkin Pie
- 500 g pumpkin (pulp);
- 4 chicken eggs;
- 230 g of granulated sugar;
- 100 ml of olive oil;
- 300 g wheat flour;
- 7 g baking powder;
- 25 g dried orange peels;
- 5 g ground cinnamon or a mixture of spices for mulled wine;
- butter to lubricate the form.
For cream and decoration:
- 200 g of fat cream;
- 50 g of powdered sugar;
- 35 g chocolate glaze.
Method of cooking pumpkin pie
Pumpkin peeled, remove the seeds. Pulp for the pie cut into cubes, put into a blender and grind to obtain a smooth mashed potatoes.
You can also steam the pumpkin for 10-15 minutes and rub the pulp through a fine sieve.
We break fresh chicken eggs into a bowl, add sugar and a pinch of salt to balance the taste. Beat eggs with sugar until the mass increases several times. It will take about 5 minutes to whip.
Egg-sugar mass is mixed with pumpkin puree. Mix gently, trying not to destroy the foam structure.
Sift the wheat flour for the cake through a sieve. Add sifted flour, baking powder, ground orange peel or orange zest, ground cinnamon in a bowl. Instead of cinnamon, you can add a spice mix for mulled wine (powder).
Gently mix liquid ingredients with dry ingredients, leave for 10 minutes. Meanwhile, we heat the oven to a temperature of 180 degrees Celsius.
Lubricate the cake pan with butter, then sprinkle with wheat flour to prevent the cake from burning.
Put the dough in the form, send it to the preheated oven.
Bake 40 minutes. We check the readiness of a wooden splinter - it comes out dry from the thickest part of the pie, if the dough is completely cooked.
We spread the finished cake with pumpkin on a board or plate, cool slightly.
Making the cream. Mix the fat sour cream with powdered sugar, cover the warm cake with cream.
We pour chocolate icing on the cream, since the baking is still warm, the icing softens and turns into shiny droplets.
You can immediately serve pumpkin pie to the table for tea. Enjoy your meal!
