Bakery products

Kefir Pumpkin Pie


Ingredients for making pumpkin pie on kefir

  1. Fresh pumpkin puree 1 cup (a piece weighing 300 grams)
  2. Wheat flour 1.5-2 cups
  3. Kefir 1/2 cup
  4. Baking soda 1/2 teaspoon
  5. Chicken egg 1 piece
  6. Cinnamon 1/2 teaspoon
  7. Nutmeg 1/2 teaspoon
  8. Sugar 1 cup
  9. 1/2 teaspoon salt
  10. Butter 25 grams
  • Main ingredients: Pumpkin, Eggs, Butter, Flour, Sugar
  • Serving 1 serving
  • World Cuisine

Inventory:

A glass (capacity 240 grams), a teaspoon, a tablespoon, an oven, a baking dish (diameter 29 centimeters), a freezer, a deep bowl - 2 pieces, a sieve with a fine mesh, a whisk, a blender, a kitchen knife, a cutting board, paper kitchen towels, a wooden kitchen skewer or match, kitchen potholders, a large flat dish or tray, a serving plate.

Cooking pumpkin pie on kefir:

Step 1: prepare the oven and baking dish.


The dough for the pie is prepared very quickly, so first of all, turn on and preheat the oven up to 180 degrees Celsius. Then we lubricate the bottom, as well as the inside of the sides of the non-stick baking dish with a thin layer of butter, sprinkle it with 2-3 tablespoons of wheat flour and put this dish in the freezer before use.

Step 2: prepare yogurt and dry mix.


We don’t lose a minute, pour kefir into a deep bowl, add baking soda there, mix these products with a whisk until a uniform consistency and leave them at room temperature 10-15 minutesto get into a reaction.

At this time, we sift through a sieve with a fine mesh into a deep bowl of 1.5-2 cups of wheat flour, preferably of the highest grade. As you can see, its mass is inaccurate, because some people like wet cakes, and others are drier, i.e. the amount of this ingredient may vary on your taste and choice of baking density.

Step 3: prepare the pumpkin puree.


Then, using a sharp kitchen knife, peel slices of fresh pumpkin with an approximate weight of 300 grams. We wash the vegetable under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and chop it into pieces up to 2 centimeters in size. We move them into a clean, dry bowl of the blender and grind at the highest speed to a homogeneous porridge-like mass, here the pumpkin puree is ready.

Step 4: prepare the dough.


Now add a glass of pumpkin puree, raw chicken egg, sugar, salt, cinnamon, nutmeg to a bowl with kefir, as well as soda and slightly shake everything until smooth. After this, pour the flour into the orange mixture, it is better to do it gradually, adding it in small portions and whisking a half-thick dough at the same time with a whisk, although a mixer or a hand blender with a special nozzle is also suitable for this purpose.

As a result, the consistency of the pumpkin flour semi-finished product should resemble sour cream or cream of 20% fat. Using a tablespoon, pour the dough into a baking dish and proceed to the next step.

Step 5: bake pumpkin pie on kefir.


We check the temperature of the oven and, if it has warmed up, we put there the still raw cake on the middle rack. We bake it for 40 minutes without opening, and then check the readiness with a wooden kitchen skewer or a match. Just insert the tip of the stick into the pulp of the dessert and get it. If there are wet slices of baked dough left on the tree, leave the aromatic sweetness in the oven for another 12-15 minutes or stand it there until it reaches the desired loose structure.

As soon as the cake is baked, we put on kitchen gloves in our hands. We rearrange the form on a cutting board, previously laid on the countertop, and, without removing it, cool the pumpkin miracle to room temperature. After that, with the help of a kitchen spatula, we move the home culinary masterpiece onto a large flat dish or tray, decorate and serve to the table, if desired.

Step 6: serve pumpkin pie on kefir.


After cooking, the kefir pumpkin pie is slightly or completely cooled after cooking, then, if desired, garnished with icing sugar, melted chocolate, cream, soaked in honey, sour cream, whipped cream, condensed milk, jam, jam or glaze, it all depends on the possibilities and imagination.

Serve it on a large flat dish or tray along with hot and cold drinks, for example, tea, coffee, cocoa, juice, milk, yogurt or whatever you like. It turns out this dessert is divinely fragrant, slightly moist and very delicate, and its color resembles a deep orange-brown autumn. Enjoy and enjoy homemade cakes!
Enjoy your meal!

Recipe Tips:

- if desired, the egg, sugar and salt can be shaken to splendor separately and only after that combine the resulting mixture with kefir, spices and flour. Or, in turn, beat the proteins with salt and yolks with sugar, and only then gradually mix all the ingredients into one dough;

- very often a bag of vanilla sugar, crushed nuts, raisins or other dried fruits or dried berries is added to this type of dough;

- if the pumpkin is very juicy, then it is better to grind it on a fine grater and then squeeze it from excess moisture, otherwise the cake will be too wet;

- you are not sure about your baking dish? Then cover this dish with baking or parchment paper and cover it with a thin layer of oil;

- an alternative to butter - margarine, ordinary sugar - brown, fresh pumpkin puree - canned, and kefir - sour cream, fermented baked milk or fermented milk yogurt without additives.