Autumn is pumpkin time. But often pies made from it turn out dense, cloying or, conversely, too dry. This recipe is different. There's no refined sugar, white flour, or large quantities of butter, but everything you need for a real homemade taste is there: soft pumpkin, cinnamon, vanilla and the slight sourness of natural yogurt. The pie is moist on the inside, with a thin crust on the outside and rich in spice flavor.
Ingredients:
- Peeled pumpkin – 400 g
- Eggs – 2 pcs.
- Natural yoghurt – 150 g
- Whole grain flour – 150 g
- Natural sweetener – to taste
- Baking powder – 1 tsp.
- Ground cinnamon – 1 tsp.
- Vanillin – on the tip of a knife
- Vegetable oil – 2 tbsp. l.
- Pinch of salt
How to cook:
- Cut the pumpkin into cubes and bake in the oven until soft.
- Puree the baked pumpkin in a blender until smooth.
- In a bowl, mix eggs with sweetener until smooth.
- Add pumpkin puree, yogurt and vegetable oil, stir.
- In a separate bowl, whisk together flour, baking powder, cinnamon, vanilla and salt.
- Combine dry and liquid ingredients, stir until smooth.
- Pour the dough into a greased baking dish.
- Bake at 180°C for 45-50 minutes.
- Check doneness with a wooden skewer; it should come out with small moist crumbs.
Bon appetit!
