If you want to pamper your family with a special dish, try making a pie with pumpkin and cottage cheese using this recipe. It will delight any adult or child and fill you with a bright autumn mood. The combination of ingredients gives the dessert a delicate, light taste. Plus, pumpkin pie with cottage cheese is also healthy!
Pumpkin - the golden beauty of the garden is rich in vitamins, minerals. It is low in calories: 22 kcal per 100 grams. It has vasodilating, anti-inflammatory, wound healing properties.
Eating pumpkin has a beneficial effect on the nervous system and stimulates metabolism. It has a positive effect on visual function and cleanses the body.
The second ingredient in the recipe, cottage cheese, provides additional benefits to the pie. This fermented milk product contains a record amount of casein protein, which children need for full growth. Cottage cheese is rich useful substances: vitamins A, C, group B, iron, phosphorus, potassium, amino acids, fats, carbohydrates. These components help with heart disease, kidney disease, atherosclerosis, and hypertension.
The cottage cheese contains lactic acid bacteria, which have a beneficial effect on the intestinal microflora. The product is often used for dietary nutrition. If you like pumpkin and cottage cheese, be sure to try the recipe for this unusual pie.
Products for the recipe
For the test:
- wheat flour – 0.2 kg;
- eggs – 1 pc.;
- sugar – 2 tbsp. l. with a slide;
- butter – 0.1 kg;
- baking powder – 1 tsp.
For the two-part filling:
- pumpkin – 0.4 kg;
- cottage cheese 9% fat – 0.4 kg;
- eggs – 4 pcs.;
- sugar – 5 tbsp. l. with a slide;
- starch - 2 tbsp. l.
Step-by-step baking technology according to recipe
First of all, prepare the dough.
1. Melt the butter in a water bath or in the microwave. Add sugar and one egg to it.
2. The whole mass is mixed well. Pour wheat flour into the same bowl and knead the dough.
3. Take a baking container. Cover it with parchment or grease it with a piece of butter. Roll out the dough into a layer and distribute it over this form. Place in the refrigerator for about half an hour.
4. Prepare pumpkin filling. Wash the vegetable and remove the hard skin. Then they are crushed using a coarse grater or cut into small cubes. Cook the pumpkin for 5-7 minutes over low heat. Cool it down. Beat in a blender along with 2 tbsp. l. sugar (heaped) and 1 tbsp. l. starch.
5. Then take two chicken eggs room temperature. They are broken down by separating the whites from the yolks. The yolks are poured into the pumpkin mixture, granulated sugar and starch. Mix everything together. Beat again with a blender. Do not throw away the whites, beat them in another bowl and add them to the mixture.
6. Prepare the curd filling. Take two eggs and separate the whites from the yolks. Then beat 3 tbsp. l. sugar, cottage cheese and yolks. Add 1 tbsp to the mass. l. starch. Everything is mixed well. The whipped whites are poured into the curd mixture.
7. Remove the dough from the refrigerator. Place on a baking dish. Pumpkin and curd fillings are poured one by one with a spoon. They spread over the cake themselves. You should do this until the entire form is filled out. It is important not to overdo it so that the filling does not leak over the edges of the container.
8. Cover the top of the filling with a sheet of parchment according to the size. Preheat the oven to 180 degrees. Bake the dish for 40 minutes. After this, remove the paper and continue cooking for another half hour at 160 degrees.
In cross-section, pumpkin pie with cottage cheese is no worse than any cake - the marble stripes that form when mixing the fillings look very impressive.
The appearance of the dessert combined with the taste and subtle aroma, without a doubt, will make the right impression on your guests! Be sure to try this recipe.
Bon appetit!
And pumpkin is, undoubtedly, not only tasty, appetizing, aromatic, but also a very healthy dish for promoting health.
It is quite easy to prepare both in the oven and in the slow cooker. Prepared baked goods can be used as tasty and original dish for the holidays.
It is difficult to find any person who does not like cottage cheese products. By her own curd pastries very tasty, and if you add pumpkin to it, how additional ingredient, then the specified product may acquire a slightly new taste.
It is novelty, new tastes that many people are afraid of, asking themselves one often common question: what to do if it doesn’t taste good? Their fear is understandable, because you don’t want to make a mistake by preparing something tasteless, wasting ingredients and time on it.
The desire to cook something new can be fully rewarded if you are not afraid to experiment in the kitchen. Sometimes it turns out that when preparing dishes one should not neglect simple ingredients for the sake of some overseas curiosities. Everything that can be obtained from the garden and bought in the most ordinary store can be used in order to live well and eat tasty food.
Such a simple and easy to prepare dish as cottage cheese and pumpkin has the best taste qualities, which every gourmet will gladly appreciate.
The delicate taste of cottage cheese and slightly sweetish pumpkin flavor turn the pie into something indescribable, something that you should definitely try. This pie will be appreciated by both adults and children.
By eating cottage cheese and pumpkin pastries, you can combine business with pleasure. Cottage cheese will help strengthen the heart, improve kidney function, reduce the risk of heart attack, atherosclerosis, stroke and hypertension. Pumpkin improves performance nervous system, visual function of the body and metabolism.
The pie fits perfectly into the diet of a person on a diet due to its low calorie content.
You should not miss the opportunity to try something so tasty, appetizing and healthy dish, like a pumpkin cheesecake pie.
Cooking pumpkin cheese pie in the oven
There are many recipes for cottage cheese and pumpkin. Some recommend doing it this way, others – differently. Called different quantities ingredients and preparation methods. When trying to decide what to cook, you can get confused.
In reality, there is only one standard recipe making a pie, which experimenters among the people change to their heart's content, adding necessary components taste. Most often, the following additional ingredients are added to the recipe:
- Bran
- Lemon zest
- Vanillin
- Sour cream
- Apple
Traditionally, a pie with cottage cheese and pumpkin is prepared in the oven, but the taste of the dish will not change if you cook it in a slow cooker. Some of the variations of the classic recipe are specially adapted to cook delicious pastries it was possible in it. But it is best, of course, to strictly adhere to all the rules.
To make cottage cheese pumpkin pie you need:
- 200 g of premium or first grade wheat flour
- 5 pieces. chicken eggs
- 100 g. natural oil(butter, but you can also use margarine if you choose)
- 7 tbsp. l. granulated sugar
- 1 tsp leavening agents
- 400 g pumpkin pulp
- 400 g of cottage cheese (preferably 9 percent fat)
- 2 tbsp. l. starch
Having all these ingredients available, you can start cooking by following these steps:
- Melt the butter, immediately after melting, adding another 2 tbsp. l. sugar and one egg
- Mix the contents of the bowl, add flour, start kneading the dough
- Place the dough in the baking pan in the refrigerator for 30 minutes.
- Wash the pumpkin, cut into cubes, boil for 5 m, cool, mix with sugar (2 tbsp.) and starch (1 tbsp.)
- Break 2 eggs, add the yolks to the pumpkin mixture, then beat the whole mixture with a blender
- Prepare a vessel for preparing the curd mixture, mix the cottage cheese, yolks (the other 2 eggs), sugar, then add starch (in the amount of 1 tbsp.)
- Remove the dough from the refrigerator, placing it on the baking dish and carefully spreading the filling over the dough (so that the filling does not flow over the edges)
- Cover the filling with a sheet of parchment on top, bake in the oven for 40 m at 180°, then reduce the temperature to 160°, keeping the workpiece for another half hour
- The pie is ready
Specified classic recipe Cottage cheese pumpkin pie is self-sufficient, but you can add other ingredients to it to taste.
Preparation pie in a slow cooker
Pie with cottage cheese and pumpkin in a slow cooker is prepared in almost the same way. The prepared dough with filling is placed in the “Baking” mode for 100 minutes. Ready product cut into portioned pieces after it has cooled down. Then you can eat the pie, enjoying the taste and aroma.
Making cottage cheese pumpkin pie is not particularly difficult. It can be done by both an experienced person in the kitchen and a beginner.
You can learn how to make pumpkin pie from the video:
Awesome shortbread pie with cottage cheese and pumpkin it is very beautiful both in appearance and in cut. Soft, slightly moist with a wonderful aroma of spices, melts in your mouth in literally this word.
For times of crisis, the recipe is quite inexpensive, considering the cost of similar baked goods in stores. With this pie you are guaranteed to surprise everyone who tries it for the first time.
What ingredients are needed for pumpkin pie?
- Butter - 100 g;
- Eggs (selected) - 2 pcs;
- Sugar - 5 tbsp;
- Sour cream 20% - 2-3 tbsp;
- Wheat flour - about 400 g;
- Baking powder for dough - 2 tsp.
Curd filling:
- Cottage cheese - 600 g;
- Eggs (selected) - 2 pcs;
- Sour cream - 2-3 tbsp;
- Sugar - 5 tbsp;
- Potato starch - 3 tbsp.
Pumpkin filling:
- Peeled pumpkin - 400 g;
- Apple - 1 large (about 200 g);
- Sugar - 4 tbsp;
- Starch - 3 tbsp;
- Vanillin - to taste;
- Ground cinnamon - to taste.
- Oil for lubricating the mold;
- Rolling pin;
- Silicone spatula;
- Hand whisk.
The quantity of products is indicated for a mold 25 cm in diameter and 7 cm high. The height of the finished shortbread pie with cottage cheese and pumpkin is about 5-6 cm.
How to make pumpkin pie
Cooking pumpkin
- Peel the pumpkin and cut into small cubes (400 g of pulp in total), pour cold water, bring to a boil and simmer over low heat until soft.
- You can cook pumpkin for shortbread pie with steamed cottage cheese.
- The pumpkin is cooked for 10-12 minutes.
- Check doneness with a fork. While the pumpkin is cooking, prepare the dough.
Preparing the dough
- Add sugar to eggs. Beat the eggs for about 30-60 seconds. The sugar should be almost completely dissolved. For this shortcrust pastry It is not necessary to beat the eggs into a fluffy foam, so it is enough to use a hand whisk.
- Add sour cream and softened butter to beaten eggs. Lightly whisk into a homogeneous mass. If the oil has not completely dispersed and small lumps remain, it’s okay.
- Mix part of the flour from the amount specified in the recipe with baking powder and sift directly into a bowl with the egg-butter mixture. Knead the dough with a spoon so that no lumps form.
- Sift the rest of the flour onto the table, transfer the mixture from the bowl into it and knead a soft dough that does not stick to your hands. Add flour as needed. The dough will have the consistency of mastic or soft children's plasticine: soft, pleasant, but not elastic.
- Cover the dough cling film and refrigerate for 30 minutes.
Preparing the filling for shortbread pie with cottage cheese
- Place the finished pumpkin in a colander and place in a bowl. Cool slightly. Add diced apple, sugar, cinnamon and starch.
- Puree with an immersion blender until smooth.
- Combine cottage cheese, eggs, sugar, starch, sour cream and vanillin. Also puree with a blender.
Making shortbread pie with cottage cheese - assembling the pie in a mold
- Use your hands to shape the chilled dough into an even ball: this is necessary for ease of handling the dough. Dust the table with flour and roll out into an even circle about 8 mm thick. In diameter, be guided by your shape: diameter of the shape + height of the sides. It’s okay if the dough layer doesn’t turn out well perfect shape, it can be corrected by hand.
- Grease the mold with oil and transfer the dough into it, forming the sides as in the photo. Try to keep the thickness of the dough the same throughout.
- Place the filling in the center of the dough “bowl”, alternating layers - according to the principle of the familiar Zebra pie. For each layer - approximately 2-3 tbsp. If the fillings do not spread, carefully level them, pressing down with a soft silicone spatula so as not to damage the layers.
- Lay out two fillings this way.
- If the pie filling does not spread very well from the center to the sides, you can lightly shake the pan with gentle movements back and forth, to the sides, moving it on a flat surface of the table.
- Lower the sides of the dough slightly to the height of the resulting filling.
Baking shortbread pie with cottage cheese and pumpkin
- Preheat the oven to 180-190 degrees. Place the pie in the oven. After 10 minutes, reduce the temperature to about 170 degrees.
- Make sure that the cake does not burn either from below or from above. It should not bake too quickly as the filling contains starch and needs time to set evenly. It is better to cook longer, but the temperature should be low. Focus on your oven.
- Bake until dry.
- Turn off the oven and leave the cake in it until it cools completely. If you have overdone the temperature, open the door.
- Then remove the cake and leave it at room temperature until it cools completely.
It smells very seductive, and it’s hard to resist even if you don’t have a sweet tooth =)
WITH pumpkin pie black tea harmonizes perfectly with mint, lemon balm, ginger tea with rose hips or hot drinks with cinnamon, anise.
In cross-section, the shortbread pie with cottage cheese and pumpkin looks incredibly beautiful, I would say - elegant and festive =)
- The butter must first be kept at room temperature until it becomes soft. If you don’t have time for this, tie the butter tightly food package and put it in a bowl with warm water. Make sure that the butter does not melt completely.
- The pie turns out moderately sweet. You can adjust the amount of sugar in the fillings to your taste. I do not recommend adding more sugar to the dough than indicated in the recipe.
- Sugar can be used either cane or regular white refined. Cane sugar will give shortbread pie light cottage cheese caramel shade.
- You can make this shortbread pie with cottage cheese with absolutely any fruit, berries or a mixture of them. Both fresh and frozen foods are suitable, which must first be washed, defrosted and drained of excess juice.
- I use low-fat cottage cheese.
Bon appetit!
Step 1: prepare the dough.
First of all, about 40–60 minutes before the start of preparing the dessert, take 50 grams from the refrigerator butter and give him the opportunity to soften. Then use a kitchen knife to divide this product into small cubes, move them into a deep bowl, add 75 grams of granulated sugar, a pinch of salt and grind them with a table fork until it becomes a thick paste.Then we break one there egg and lightly beat everything until smooth. Add a teaspoon of baking powder to the resulting mass and begin to sift the wheat flour, a total of 150–200 grams will be needed.
You shouldn’t put it all in at once; add it in small portions, while kneading the dough with a tablespoon. When this kitchen appliance stops helping, we continue the process on the working surface of the table until the semi-finished flour product acquires a soft, non-sticky, homogeneous, elastic structure.
Then wrap the dough in plastic cling film or pack it in a bag and put it in the refrigerator for 1 hour.
Step 2: prepare the pumpkin.
Meanwhile, using a sharp kitchen knife, peel 300 grams of pumpkin from dense skin, seeds and fibers. Then we rinse it thoroughly, dry it with paper kitchen towels, and place it on cutting board and chop into small cubes or slices measuring from 1.5 to 2 centimeters.
Step 3: stew the pumpkin.
Next, move the pumpkin pieces into a small non-stick pan with a thick bottom, pour them the right amount purified water and place on medium heat, which immediately after the liquid boils, reduce to a minimum. Simmer the vegetable under the lid for 20–25 minutes until completely soft, stirring occasionally with a wooden kitchen spatula. Then put it in a colander and leave it in the sink for 5–6 minutes or until all the water has drained. After this, transfer to the same but clean pan and cool completely near the slightly open window.
Step 4: Grind the stewed pumpkin.
When the pumpkin has cooled, puree it using an immersion blender - this the best option. If there is no such device, don’t be upset, use a food processor or an electric or regular meat grinder. As a last resort, we do it the old fashioned way, that is, we mash the aromatic slices to the desired consistency with an ordinary masher, of course. homogeneous mass It won’t work, but it will also be very tasty.
Step 5: prepare the filling.
Now add one chicken egg to the chopped pumpkin, rub 300 grams of medium-fat cottage cheese through a fine sieve, sift a couple of tablespoons wheat flour, add a pinch of salt, as well as two types of sugar: a teaspoon of vanilla and 100–150 grams of regular sand. Beat these products until fluffy and homogeneous using the same submersible blender or mixer. This process will take about 5–7 minutes, although everything is relative and completely depends on the power of your kitchen appliance. As soon as the mixture takes on the desired viscous, one might say, glossy structure, we move on.
Step 6: form a pie with pumpkin and cottage cheese.
Turn on and preheat the oven a 180 degrees Celsius. Then we sprinkle the kitchen table a small amount sifted wheat flour, a tablespoon is enough. Place the dough that has been sitting in the refrigerator on it, lightly press it with a clean palm so that you get a round cake, and using a rolling pin, roll it out into a layer up to 1 centimeter thick.
Carefully lift the resulting base with a wide metal kitchen spatula and carefully transfer it to the bottom of an ungreased round non-stick or heat-resistant pan with sides no lower than 5–6 centimeters.
We press the dough with our palms so that it lies evenly on the inner surface of the selected dish, and we tuck the pieces of the hanging semi-finished flour product down, at the same time using our fingers to make a relief pattern along the edge, now the baked goods will turn out not only tasty, but also beautiful.
Next, helping yourself with a tablespoon, spread the entire curd and pumpkin filling onto the surface of the formed base, distribute it in an even layer and proceed to the next, almost final step.
Step 7: bake a pie with pumpkin and cottage cheese.
Place the formed pie on a medium rack preheated to desired temperature oven and bake it for 45–50 minutes, for which he will reach full readiness. Later right time We put oven mitts on our hands and move the hot pan with the dessert onto a cutting board previously placed on the countertop. Let us cool the divinely smelling delicacy to warm or room temperature, decorate it if desired, and begin tasting.
Step 8: Serve the pie with pumpkin and cottage cheese.
Pie with pumpkin and cottage cheese is served warm or completely cooled as a dessert. Before serving it is decorated powdered sugar, whipped cream, sour cream, air cream either pour honey over it and place it on the table in the form in which it was baked, or immediately in portions on plates.
As an addition to such a miracle, you can offer sliced fresh fruits, berries, and scoops of ice cream, although without these delicacies this dish will conquer your whole family from the first bite. Well, it’s nice to savor such a product with tea, jelly, milk, yogurt or other favorite drink. Cook with pleasure and enjoy!
Bon appetit!
If desired, you can add finely chopped dried fruits or dried berries to the filling: figs, dried apricots, prunes, raisins, banana, strawberries and even dried cherries;
An excellent substitute for butter is margarine for baking. premium with minimal liquid content and maximum fat content;
Water from stewed pumpkin you can not drain it, but use it to cook a delicious, very flavored syrup and water it ready-made baked goods or use for other desserts.
Do you want to receive useful and tasty dish? Then be sure to try making a pie with pumpkin and cottage cheese, which turns out unusually fragrant and interesting.
Classic pie with pumpkin and cottage cheese
Pie with cottage cheese and pumpkin in the oven is considered a traditional recipe.
Required Products:
Seven spoons of sugar;
400 grams of pumpkin pulp;
0.2 kg flour;
small package of butter;
five eggs;
two tablespoons of starch;
400 grams of cottage cheese.
Cooking process:
1. Take the butter out of the cold, heat it in any way so that it becomes liquid, and mix with one egg and two tablespoons of sugar, then add flour. Mix everything, making the same consistency, and refrigerate for half an hour.
2. Remove the skin from the pumpkin, chop it into small cubes and cook for five minutes. After that, add two tablespoons of sugar, a spoonful of starch, two yolks to it and beat this whole mass with a blender so that it turns out to be a puree.
3. Remove the yolks from the remaining eggs, mix them with sugar and starch and add to the cottage cheese.
4. Place the chilled dough in a mold, put cottage cheese and pumpkin filling on top of it and cook the dish first for about 40 minutes at 180 degrees, and then for another half hour at 160.
Cooking in Tatar style
Tatar-style pie is prepared with the addition of other ingredients. It turns out very satisfying and rich.
For the base you will need:
Two eggs;
spoon of soda;
two glasses of flour;
a pack of butter or margarine;
a glass of sour cream.
For filling:
0.2 kg pumpkin;
4 eggs;
small package of oil weighing 100 grams;
half a kilogram of cottage cheese;
half a glass of rice.
Cooking process:
1. Combine all the ingredients listed in the list for the dough, bring to homogeneity and let the mixture stand in the cold for literally 10 minutes. After this, we divide it into two parts, one should be a little larger, and roll them into layers.
2. Place the larger one in the mold to form sides.
3. Remove the skin from the pumpkin, boil until soft and chop, for example, using a grater.
4. We also bring the rice to readiness, combine it with pumpkin and other ingredients from the list for filling. Don't forget to season with spices to taste.
5. Place the filling on the layer in the mold and cover everything with the second part of the dough, while sealing the edges.
6. Place in the oven and bake at 180 degrees for about 40 minutes, but it is better to check readiness before serving.
With the addition of apples
Baking with pumpkin, cottage cheese and apples will be an excellent breakfast, because all the ingredients included in the dish are hearty and healthy.
Required ingredients:
Three apples;
a pinch of salt and a spoon of soda;
sour cream - half a glass;
350 grams of pumpkin;
100 grams of butter;
flour - how much will be needed;
three eggs;
six tablespoons of starch;
8 spoons of sugar;
350 grams of cottage cheese.
Cooking process:
1. First, let's make the base: mix flour with soda, salt, pieces of pre-chopped and slightly melted butter, and also add an egg mashed with three tablespoons of sugar.
2. Pour in half the specified volume of sour cream, mix everything in and put the resulting lump in the cold for 30 minutes, not forgetting to wrap it in cling film.
3. Peel the pumpkin, cut into cubes and cook until soft, then beat or crush until puree is formed.
4. Remove the skin and core from the apples, grind them, mix with pumpkin, sprinkle with two tablespoons of sugar and three tablespoons of starch.
5. Add the remaining sugar and starch to the cottage cheese, beat in two eggs and mix thoroughly.
6. From the chilled dough we make a base with sides directly in the mold and, alternating cottage cheese and pumpkin, fill the pie with filling. Cook for about 60 minutes at 180 degrees, cool, let stand in the cold and enjoy.
Shortbread pie with pumpkin and cottage cheese
Ingredients for the base:
Two eggs;
100 grams of butter;
30 grams of sour cream;
a little more than two glasses of flour;
spoon of soda;
130 grams of sugar.
For filling:
400 grams of cottage cheese;
500 grams of pumpkin;
8 spoons of sugar;
6 tablespoons starch;
two eggs;
cinnamon to your taste.
Cooking process:
1. Peel the pumpkin, cut into small pieces, boil until soft and puree. Sprinkle with half the specified amount of sugar and starch. If desired, you can add a little cinnamon.
2. Mix cottage cheese with eggs and remaining starch and sugar.
3. Soften the butter a little, grind it with sugar and eggs, then pour in sour cream and all the other ingredients from the list for the base.
4. Let the resulting mass cool for 30 minutes and place it in the mold, making sides.
5. Cover the base with the first layer curd filling, and then pumpkin. Turn on the oven to heat up, you will need a temperature of 180 and 40 minutes to get the finished baked goods.
Delicious baked goods in a slow cooker
For the dish you will need:
0.2 kg flour;
a spoonful of baking powder;
vegetable oil - 10 milliliters;
cottage cheese, preferably not fatty – a pack, weighing 200 grams;
sugar - about half a glass or according to your taste;
200 grams of pumpkin;
two eggs.
Cooking process:
1. Peel the pumpkin and grind in a blender or grind fine grater.
2. Make a dough from flour, sugar, baking powder and eggs, which should be quite liquid but homogeneous.
3. Place the pumpkin in it and stir.
4. Pour the resulting mass into the multicooker bowl, which has been previously greased with oil.
5. Place cottage cheese on top, but not in a continuous layer, but in pieces. It is best to do this with a large tablespoon.
6. Set the multicooker to a suitable mode, for example “Baking”, and after 35 minutes you can serve the pie.
A simple recipe with kefir
Ingredients for the dish:
A pinch of soda;
0.1 kg sugar;
a glass of kefir;
two eggs;
flour – 1.5 cups;
100 grams of cottage cheese;
butter – about 100 grams;
0.35 kg pumpkin;
vanillin and cinnamon to taste.
Cooking process:
1. From the ingredients that are indicated in the first six items on the list, you need to make a dough, and it turns out liquid.
2. Peel the pumpkin, chop it and bring it to softness by boiling or baking, then beat it or grind it.
3. Mix it with cottage cheese, add cinnamon, vanillin and sugar to taste.
4. First, place only half of the dough in the selected form, put the filling made from cottage cheese and pumpkin on it, and then cover it with the remaining dough. It is enough to keep the baked goods for about 30 minutes in a preheated oven at 180 degrees.
Layered pie with pumpkin and cottage cheese
For the dish you will need:
A pack of puff pastry – 0.5 kg;
400 grams of pumpkin;
300 grams of cottage cheese;
Add sugar as desired based on your taste preferences;
any jam.
Cooking process:
1. Peel the pumpkin, grate it on a fine grater, mix with cottage cheese, sprinkle with sugar to your taste and add a little jam.
2. Divide the dough into two parts, place the first on a baking sheet, cover with the filling, and then cover the second with a sheet and it is advisable to connect their edges so that the filling does not crawl out.
3. Place in a preheated oven for half an hour, setting the temperature to 180 degrees.
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