Ingredients
To make a pie with pumpkin and cottage cheese in the oven will need:
pumpkin pulp - 300 g;
chicken egg - 2 pcs;
cottage cheese - 250 g;
corn starch (or potato) - 2 tbsp;
honey - 4-6 tbsp;
vanilla sugar - 0,5 sachet;
Wheat flour - 6-10 tbsp;
butter - 10 g (to grease the form).
Cooking process
Peel the pumpkin and remove the seeds. Dice 300 grams of peeled pumpkin, put it in a saucepan, pour water, and after boiling, cook over low heat until soft (15-25 minutes). Then drain the water as much as possible, cool the pumpkin and knead it (kneading can be done with a fork or an immersion blender). To the pumpkin mass add 1 raw egg, 1 tablespoon of starch, 2-3 tablespoons of honey.
Mix thoroughly, pour in 3-5 tablespoons of flour and mix the pumpkin mixture well. The amount of added flour depends on the juiciness and wateriness of the pumpkin, the mass should be moderately thick, it will resemble pancake dough.
In the cottage cheese also add 1 egg, 2-3 tablespoons of honey, 1 tablespoon of starch and vanilla sugar.
Thoroughly mix the resulting curd mass. If the cottage cheese is soft, you can mix simply with a spoon, if it is dry - with an immersion blender. In the curd mass add 3-5 tablespoons of flour, mix. Here also the amount of added flour depends on the moisture content of the curd and the less you add it, the more tender the cake will be. The consistency of the curd mixture should also be moderately thick, similar to pancake batter.
Place the cottage cheese and pumpkin mixture in two disposable culinary bags (a bag with pumpkin mixture and a bag with cottage cheese mixture), tie them on top and cut off the ends.
Line the bottom of an 18 cm diameter tin with parchment. Then grease the whole mould thoroughly with butter. Press out the cottage cheese and pumpkin mixture alternately in a circle, starting at the edge of the tin. Do this in several layers, until both mixes run out. I got four layers.
Place the form in an oven heated to 160-170 degrees for 45-50 minutes. The pumpkin and cottage cheese pie should not bake or brown, it should remain with a distinct pattern. Check the readiness with a wooden skewer (after piercing the pie skewer should remain dry, without traces of dough).
Let the finished pumpkin-cheese pie cool slightly in the mold, then remove it and let it cool on a rack until warm.
Now a very bright, tasty and healthy pie made with pumpkin and cottage cheese in the oven can be sliced and served with sour cream, jam or jam, if desired.
Bon appetit!!!
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