Pumpkin pie with kefir. Simple pumpkin pie with kefir Recipe for pumpkin pies with kefir

02.02.2024

Simplicity and ease of preparation are a distinctive feature of all homemade pies with bulk dough. However, despite its simplicity, such baked goods can always be called truly tasty, cozy and aromatic. Let's prepare a pumpkin jellied pie, which perfectly combines soft, tender and juicy dough with fragrant sunny pieces of vegetables.

I’m unlikely to reveal any new secrets to you when making pumpkin jellied pie - everything is made as simple as shelling pears. The basis for this baking will be poured dough, which today we will make using fermented baked milk. If you don’t have such a product at home, feel free to use kefir (as in the recipe for jellied pie with apples).

For the filling, choose pumpkin that is bright, rich in color, juicy and sweet - better than nutmeg varieties. Then the finished pie will not have its characteristic pumpkin flavor. Adjust the amount of sugar in the dough and the filling itself to your taste. For flavor, you can use not only vanillin in the dough and ground cinnamon with pumpkin - cardamom, cloves, nutmeg, ginger, star anise and other spices are perfect.

Ingredients:

Pour dough:

(250 grams) (250 milliliters) (2 pieces ) (100 grams) (50 grams) (0.5 teaspoon) (1 pinch) (1 pinch)

Filling:

Cooking the dish step by step with photos:

To prepare the bulk dough, we will need the following ingredients: wheat flour (I have the highest grade, but the first grade will do), fermented baked milk (in my case 4%) or kefir of any fat content, medium-sized chicken eggs (45-50 grams each), butter, granulated sugar, baking soda, as well as a pinch of fine salt and vanillin (optional, you can omit it if you don’t like it). In addition, we will use pumpkin (the mass is indicated in its already peeled form), brown sugar (for the caramel flavor) and ground cinnamon (if you don’t like the smell, skip this ingredient). Let me remind you that when working with bulk dough, all products must be at room temperature, so remove them from the refrigerator in advance and leave them on the table for about an hour.

After 5 minutes of heat treatment, the pumpkin will slightly release juice (this depends on the juiciness of the fruit). Add cane sugar and ground cinnamon, mix everything. Cook the pumpkin over medium heat, uncovered, until the pieces are half tender.

During the cooking process, sugar crystals interact with pumpkin juice to form caramel, which will cover all vegetable slices. The fragrant filling for the jellied pie is ready - let it cool until warm.

Now turn on the oven to heat up to 180 degrees, since the dough is made very quickly. Weigh the wheat flour, mix it with half a teaspoon of baking soda and a pinch of salt. We sift everything to get rid of lumps and foreign impurities.

Mix everything until smooth using a whisk or beat briefly with a mixer. It is important that the granulated sugar crystals are almost completely dissolved. Then add the dry mixture and mix again.

Add 50 grams of butter there, which we first melt and cool to room temperature. In general, I usually add butter before the flour, but here I simply forgot about it, so I added it at the end.

The pouring dough should be absolutely homogeneous, without lumps. The consistency of it resembles low-fat sour cream, but it should not be too liquid, otherwise the pie will turn out gummy.

Ingredients

Kefir of any fat content - 250 ml.
Chicken egg - 1 pc.
Granulated sugar - 5 tbsp. l.
Wheat flour - 1 cup
Vanilla sugar - to taste
Baking soda - 1 tsp.
Pumpkin - 150 gr.

Cake preparation time: 55 minutes.

Due to the special taste and beneficial substances contained in pumpkin, it is often used as an additional ingredient for baking. To prepare a quick, healthy kefir pie with pumpkin, all you need to do is follow simple recommendations. The pie recipe is simple, even an inexperienced hostess in culinary skills can master it. You can make the pie with your children - it will pleasantly amuse and captivate them. Baking according to this recipe turns out sweet, aromatic and very satisfying. When cut, the pie pleases the eye with appetizing pieces of pumpkin.

How to make pumpkin pie with kefir

The pumpkin needs to be peeled and seeds removed if necessary. The fruit can be taken either fresh or frozen. By freezing pumpkin, you can enjoy healthy dishes based on it all year round. Sift premium quality wheat flour through a fine sieve. Prepare the amount of sugar, baking soda, kefir. Instead of soda, you can use baking powder for the dough. Kefir can be easily replaced with yogurt or sour milk.

Beat the prepared egg into the kefir, add sugar and soda. Mix with a whisk until smooth and gradually add flour.

The kefir-flour mixture should look like thick sour cream; finally, add vanilla sugar (or any other flavoring) to the dough to taste. Let the dough stand for a while so that the soda and kefir react.

After 3-5 minutes, add the diced pumpkin to the dough and mix. Pour the finished dough into a baking sheet with parchment and place in a hot oven for half an hour. In the oven, the pumpkin pie with kefir should rise well. If you wish, you can bake a pie with kefir and pumpkin in a slow cooker. We check readiness with a wooden splinter.

After baking, do not rush to remove the cake from the mold, let it cool slightly, then sprinkle with powdered sugar and cut into pieces. The consistency of the pie, unlike the biscuit version, is not as porous, but this does not affect the taste. Bon appetit and bold experiments in confectionery!

Remember the fairy tale about Cinderella? Recently I was visiting relatives in the village and, after reading this magical story to my nephews, in the morning I saw a simply hilarious picture. The kids stood over a huge pumpkin and diligently waved a “magic wand” over it. They really wanted the orange giant to turn into a beautiful carriage.

Unfortunately, we are not blessed with the magic of transforming objects into the desired objects. But nothing stops us from “making magic” in the kitchen. After all, you can use vegetables not only to prepare stews and vegetable side dishes, but also to bake great pies.

Yes, not only fruits and berries can be used as a filling for sweet pastries. In addition to buns, you can enjoy delicious soufflés, pies, sorbets, jams and even homemade ice cream. But I wanted something that would be unusual and tasty at the same time.

An old culinary notebook with recipes that were once written out came to the rescue. And since the “orange beauty” had been cleaned enough, we immediately decided to try out several options for the wonderful baked goods.

There is nothing easier than making a biscuit. But it quickly becomes boring and you want to add some tasty ingredients to it: nuts, raisins, poppy seeds or candied fruits.

If you add grated carrots, you will get an amazing “carrot babka”. What's worse about pumpkin? Yes, it is much juicier than apples in charlotte, but still, if there is a little more flour, then we will be provided with an incredible pie.

We will need:

Pumpkin – 300 gr.
Flour – 250 gr.
Granulated sugar – 150 gr.
Butter – 100 gr.
Egg – 2 pcs.
Apple – 1 pc.
Sunflower oil, honey - 1 tsp each.
Baking powder for dough, ground cinnamon - 1 tsp each.

Preparation:

1. To prevent our red vegetable from adding a lot of water to the dough, it is best to chop it using a grater. In this case, the finished product will not turn out in the form of a lumpy flat cake, and will also be well baked and will not be raw inside.

After the grated vegetable has stood for a while and released its juice, it should be squeezed out. However, not completely, but only a little bit, otherwise we will deprive all our baked goods of moisture.

We do the same with an apple. It will tone the taste a little and add a fruity note. It is also worth flavoring with cinnamon and honey.

Add a third of the sugar and mix everything well. And in order to get a single composition, the resulting bright mixture should be sent to medium power in the microwave for just a minute.

This will allow the cinnamon to absorb the apple-pumpkin juice and reveal its aroma, and the granulated sugar to dissolve.

2. Butter should not be taken in one solid piece. It is better to melt it a little in a steam bath, or give it the opportunity to lie on the kitchen table and melt naturally in the warmth of the kitchen. Then add to it the sugar that we have left and then beat with a whisk or just a fork until a homogeneous mass is obtained.

While beating, add both cooked eggs one at a time. You will get the consistency of a thick cream.

3. Pour the white mixture into the orange mixture and mix well. Here it is necessary to achieve a state of mass in which all the ingredients are combined. Sift flour and baking powder in portions. It is better to do this directly into the bowl with the aromatic paste and stir immediately to see if the dough is thick enough.

It will be ready when it looks like a liquid preparation for semolina, but the spoon will hardly be able to turn the mass. Almost like homemade thick sour cream.

4. For baking, we will need an oven heated to 180 degrees. While it is heating up, do not forget to grease the prepared baking dish with oil. And you can pour the resulting dough into it.

The product should be baked for 45 minutes, but it is better to monitor the condition of the baked goods before this time. Everyone's oven has different features.

You can always check readiness with a toothpick. If, when pierced, it contains wet pieces, then the product should be left to bake for another 15 minutes.

5. Cool and serve with freshly brewed tea.

By the way, you can make persimmon pie in the same way. It will turn out no less tasty!

Delicious pumpkin pie with cottage cheese and ginger

Some people think that pumpkin pie must have the annoying taste of a fresh vegetable. However, this is not at all true. When finished, only the beautiful color remains, and the juicy pulp itself is imbued with a seductive palette of spices or other rich aromas.

Do you want soft, but at the same time dense, juicy, but slightly spicy dough? Then you should pay attention to the magnificent combination of cottage cheese with our red “beauty” and spices.

We will need:

Flour – 350 gr.
Pumpkin, cottage cheese, sugar - 200 g each.
Sunflower oil – 150 gr.
Raisins – 100 gr.
Vanilla sugar – 15 gr.
Egg – 2 pcs.
Baking powder for dough – 2 tsp.
Ginger, cinnamon - 1 tsp each.
Ground nutmeg – ½ tsp.

Preparation:

1. The best choice is not fresh pumpkin, but boiled puree from it. It's very easy to do.

Pour water into the cut cubes so that it covers the bright pieces by the finger and cook until soft. Drain the broth and grind the prepared pulp using a blender or a regular masher until it becomes pureed.

Allow the puree to cool so that the other ingredients do not cook.

2. While the pieces were cooking, this time could be spent softening the sorted, peeled and washed raisins.

This can be done very quickly if you pour boiling water over the dried fruit and let it soak in moisture for a quarter of an hour. Then drain the liquid and discard the softened sweet grapes to dry in a colander or on a regular paper towel folded in two or three layers.

3. Combine the cooled orange puree with the curd mass. To do this, it is better to use a hand blender, or a good old whisk. Grind well until you get a homogeneous paste.

4. While whipping, gradually add butter, add eggs one at a time and add granulated sugar. Achieve such a consistency that the sugar is completely dissolved.

5. To obtain a fluffy, airy dough, be sure to sift the flour. It is better to sift it into a deep bowl. Sift baking powder and powdered sugar into it. All of these components may contain small lumps, so it is better to spend a little time sifting than to taste them in your mouth.

Also add the dried raisins to the flour, and mix the resulting loose mixture again. Thanks to this simple procedure, the dried fruit will be rolled in flour and this will not allow it to release its juice during baking.

6. The next step in making the sweet dough is to combine the liquid and dry mass. Everything is simple here - just pour the curd component into the flour and combine everything by stirring. During this action, a thick, homogeneous mass should be obtained.

7. Place baking parchment in your favorite pan in which you will bake the product. Don’t forget to lubricate its walls and bottom with oil so that nothing sticks to them.

And now you can calmly lay out the dough, distributing it evenly over the entire area. Let stand for about 10 minutes so that the dough is distributed even better, and you can put it in a hot oven. We will use 180 degrees for baking. The baking time will be approximately one hour.

At the end of baking, check with a match or toothpick whether our baked goods are ready.

8. Remove the slightly cooled pastry from the baking paper by removing it from the pan and place it on a large flat dish. You can serve it plain, or you can sprinkle the top with powdered sugar. Or whip cream, prepare cream, and decorate the product with it.

The treat is delicious to eat both hot and cold.

Pumpkin and millet pie with baked milk and dried fruits

I really like millet porridge with pumpkin. But sometimes the kids push the plate away with dissatisfaction and don’t even want to try it. You can easily outwit them if you serve the dish in the form of a pie.

If you also think about the appropriate decoration for this, then the baked goods will be swept off the table in no time, without even guessing what it was made from.

We will need:

Pumpkin – 0.8 kg.
Flour – 0.5 kg.
Millet – 250 gr.
Raisins, dried apricots – 100 g each.
Ghee and butter - 150 g each.
Milk – ¾ cup.
Sugar – 2 tsp. + 2 tbsp. l.
Egg – 1 pc.
Salt, water - to taste.

Preparation:

1. First of all, let's prepare the dough so that it has a little time to proof while we prepare the filling.

To do this, combine the egg with 2 tsp. granulated sugar and beat until foam appears. You can add half a pinch of salt. Although our baked goods are sweet, salt only emphasizes its overall taste.

Then pour ghee at room temperature and slightly warm milk in a thin stream into the foamy mixture and whisk again.

Add pre-sifted flour in small portions. And knead the dough. When ready, it should come away well from your hands and be pleasant and elastic to the touch.

Cover it with a towel to prevent it from drying out, and let it stand and rest for a while. During this time it will become even more elastic and pliable.

2. Send the sorted and washed millet to cook over medium heat in a large amount of water (at least in a ratio of 1 to 4) until half cooked. Drain off the remaining liquid and let cool slightly.

3. Chop the pumpkin into small cubes. The thickness of the pieces should be no more than 0.5-1 cm.

4. Washed raisins and dried apricots, if they are soft enough, do not need to be filled with water. Since dried apricots are usually large, they should be cut into small cubes so that they do not stand out from the overall composition.

5. Combine sliced pumpkin with dried fruits. Add sugar (2 tablespoons), add a little salt (half a pinch is enough) and pour in melted butter.

Mix well and let stand for at least a quarter of an hour.

6. Combine the sweet creamy mixture with the semi-finished millet and mix well again. Do this carefully so that the cereal remains intact and does not turn out in the form of a mess.

7. Roll out the dough into a circle that can fill the completely prepared baking pan up to the very edges. Prick the bottom a little with a fork so that it doesn’t swell and burst in the oven at high temperatures.

8. Place pumpkin porridge with millet into the prepared dough base and bake for about 40 minutes in a preheated oven. The temperature for this should be 180 degrees.

After cooking, take it out and let it stand for a while on the kitchen counter right in the mold, 5 minutes will be enough. Then you can remove and place our beauty on a dish, and serve it quickly.

How to cook pumpkin manna with kefir in the oven

The only thing better than manna is pumpkin manna! Thanks to kefir, the cereal is absorbed very quickly, so such aromatic and tender pastries are easy to prepare and can be served immediately, even in the morning.

If, of course, he lasts until this time of day. We usually eat it right away. while it's still warm.

We will need:

Semolina – 300 gr.
Granulated sugar – 200 gr.
Kefir - 200 ml.
Pumpkin - 100 gr.
Egg – 2 pcs.
Vanilla sugar - 1 tsp.
Soda – 1/3 tsp.
Sunflower oil, powdered sugar - to taste.

Preparation:

1. In a deep bowl, combine eggs with kefir, granulated sugar and dry semolina. Using a whisk or mixer, thoroughly beat the resulting mixture to form a slightly thick dough.

To make sure it rises and is fluffy, be sure to add slaked soda while whipping. It is not necessary to use vinegar - you can simply pour a teaspoon of boiling water into it.

Slaked soda can easily be replaced with baking powder (1 tsp)

2. Since manna is a very delicate flour product, additional components in the form of large inclusions of pumpkin in it will not look very good. And in this case, it will release a lot of water, and in the end we may end up with an incomprehensible baked mess.

Therefore, the best option would be to grind it using a grater with the smallest holes.

3. Add the prepared orange “shavings” to the manna, mix both mixtures well into a single whole and let stand for about 20 minutes.

4. Traditionally, prepare the baking dish properly. Don’t forget to grease the walls and bottom with oil so that the manna does not stick to them during baking.

And you can distribute the dough in it by pouring it and leveling it over the entire surface. By this point we should already have a hot oven. The required temperature is 180 degrees, traditional in such cases.

It will take about half an hour to bake, or a little more if the oven is a little “slow” (mine is).

You can check the readiness of the dough with a match or toothpick.

5. Allow the pie to cool slightly, then remove from the baking pan. You can serve it just like that, or you can decorate it to your liking. The simplest thing is to sprinkle the top with powdered sugar - almost all mannas are decorated this way.

Or come up with a decoration to suit your taste. And you can serve it immediately, even warm. By the way, I like this one even more than the cold one.

The ideal addition would be sour cream or your favorite jam. Or simply serve manna with milk or hot tea. Who loves what more?

Sweet Shortbread Pumpkin Pie (American style)

I absolutely love cheesecakes - these magnificent American pies. I never thought I would find a great pumpkin replacement for them. It is prepared almost the same way. The base is made from shortcrust pastry, and then it is filled with airy vegetable mass.

By the way, we have already prepared a similar option. And today there is a slightly different method of preparation, and also delicious.

We will need:

Pumpkin – 0.5 kg.
Flour – 200 gr.
Milk, cream 30% - 70 ml each.
Butter – 70 gr.
Powdered sugar – 50 gr.
Protein, egg - 2 pcs.
Granulated sugar – 2 tbsp. l.
Salt - to taste.

Preparation:

1. First of all, you need to prepare delicious shortcrust pastry.

In a bowl, use a blender to beat 1 egg white, adding powdered sugar and melted, lukewarm butter. Be sure to add half a pinch of salt so that the protein produces maximum foam.

Gradually pour flour into the airy mass and knead into a thick dough. Cool it in a food bag for at least half an hour in the refrigerator.

Roll out the circle a little less than a centimeter thick. Being careful not to break it, place it in a baking dish. The sand base must be as high as the sides, so that later it can be easily filled with an airy soufflé.

Prick the bottom with a fork and bake in the oven for a quarter of an hour at 180 degrees. You should get a beautiful rosy basket.

2. Chop the pumpkin into pieces, cut into cubes, and send to simmer in the oven at a temperature of 180 degrees until fully cooked. This usually takes about 25-40 minutes (depending on the dishes and the oven itself). It will bake very quickly in a cast iron casserole.

When the pieces are ready, cool them at room temperature and add sugar. We will need to get a soft puree, a blender or food processor will help us with this.

Continuing to beat, add the eggs and remaining white. Then carefully pour milk and cream into the mixture in a thin stream. At the same time, continue stirring until you obtain a soufflé that holds its shape perfectly and does not fall off to the left or to the right.

3. Place pumpkin filling into the cooled sand base. Preheat the oven, place the pan with the product in it and bake the product in it for at least 30 minutes. The required temperature for this is 180 degrees.

4. Remove the finished baked goods from the oven and decorate as you wish.

To prevent the eaters from getting burned, and to ensure that the pie has the richest flavor possible, it is best to cool it completely. Serve with milk or tea.

A quick and delicious recipe for pumpkin pie in a slow cooker

Many people know very well that in a slow cooker they can bake the highest and most even biscuits. Pumpkin pie, with a subtle hint of aromatic cinnamon and vanilla, will be a great decoration for any dinner.

In addition, this preparation is also quite fast and not troublesome.

We will need:

Pumpkin – 250 gr.
Granulated sugar – 200 gr.
Flour – 200 gr.
Butter – 40 gr.
Egg - 2 pcs.
Baking powder for dough – 1 tsp.
Cinnamon, vanillin - 0.5 tsp each.

Preparation:

1. Grind the orange “beauty” into small chips using a grater.

2. Break the eggs into a deep bowl, add sugar and beat with a mixer into a fluffy, stable foam. Add cinnamon and vanilla for flavor and aroma, and add baking powder for fluffiness and beat again.

3. Gently pour melted butter at room temperature in a thin stream. If you forgot to take it out in advance and heated it in the microwave, then cool it slightly, it is important not to boil the eggs.

Sift the flour into the resulting mixture and add the pumpkin mixture. Mix again, as a result we should get a fairly thick dough, like good thick pancakes.

4. Grease the multicooker bowl evenly with oil and place the viscous dough piece into it.

Bake for an hour and a half with the lid closed. After turning off the timer, do not open or remove it for another quarter of an hour so that the treat finally reaches the desired condition.

5. Sprinkle the finished product with powdered sugar and can be served for dessert with a scoop of ice cream on each serving piece.

I know many people who bake in a slow cooker and love it. Therefore, I think they will appreciate the recipe. It is simple and you can quickly prepare it.

Video on how to make delicious pumpkin pie from yeast dough

For lovers of yeast baking, we also have a delicious recipe. It is not at all difficult to prepare, and therefore you can use this cooking method for other pies, with any other filling.

Look how tall the finished product turned out. This means that it is fluffy, tender, and after eating a piece, your hand involuntarily reaches for more.

And in conclusion, I will say a few words on presentation.

Just imagine how surprised those gathered at the table will be if you serve them a pumpkin cake for tea! There’s no need to invent anything special - cut the manna that you baked in recipe 4 into 2-3 layers, or a pie from a slow cooker and spread with your favorite cream.

The top will look great under the grated white and dark chocolate chips.

So this autumn vegetable is not only tasty or as part of porridge, but also in the form of an original dessert.

Bon appetit and delicious pies with friends - on magnificent colorful autumn and snowy winter evenings!

Step 1: Prepare the oven and baking dish.

The pie dough cooks very quickly, so first of all turn on and preheat the oven up to 180 degrees Celsius. Then we grease the bottom, as well as the inner 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 until use.

Step 2: prepare kefir and dry mixture.

Without wasting a minute, pour kefir into a deep bowl, add baking soda, mix these products with a whisk until smooth and leave them at room temperature for 10–15 minutes to enter into a reaction.

At this time, sift 1.5–2 cups of wheat flour, preferably premium grade, through a fine mesh sieve into a deep bowl. As you can see, its weight is indicated inaccurately, because some people like moist pies, while others prefer drier ones, that is the amount of this ingredient may vary depending on depending on your taste and choice of baking density.

Step 3: prepare pumpkin puree.

Next, using a sharp kitchen knife, peel pieces of fresh pumpkin weighing approximately 300 grams. We rinse the vegetable under running cold running water, dry it with paper kitchen towels, place it on a cutting board and chop it into pieces up to 2 centimeters in size. We transfer them to a clean, dry blender bowl and grind at the highest speed until a homogeneous porridge-like mass, and the pumpkin puree is ready.

Step 4: prepare the dough.

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

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

Step 5: bake pumpkin pie with kefir.

We check the temperature of the oven and, if it is warmed up, put the still raw pie there on the middle rack. We bake it for 40 minutes without opening it, and after that we check the readiness with a wooden kitchen skewer or a match. Simply insert the tip of the stick into the pulp of the dessert and take it out. If there are wet pieces of unbaked dough left on the wood, leave the aromatic sweetness in the oven for another 12–15 minutes or keep it there until it reaches the desired loose structure.

As soon as the cake is baked, put oven mitts on your hands. We rearrange the form onto a cutting board, previously placed on the countertop, and, without removing it, cool the pumpkin miracle to room temperature. After this, using a kitchen spatula, we move the homemade culinary masterpiece onto a large flat dish or tray, decorate it if desired, and serve it on the table.

Step 6: Serve pumpkin pie with kefir.

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

Serve it on a large flat platter or tray along with hot and cold drinks, for example, tea, coffee, cocoa, juice, milk, yogurt, or whatever you like best. This dessert turns out to be divinely aromatic, slightly moist and very tender, and its color is reminiscent of deep orange-brown autumn. Enjoy and have fun with homemade baking!
Bon appetit!

If desired, the egg, sugar and salt can be shaken separately until fluffy and only after that the resulting mixture can be combined with kefir, spices and flour. Either beat the whites with salt and the yolks with sugar in turn, and only then gradually mix all the ingredients into one dough;

Very often, a bag of vanilla sugar, crushed nuts, raisins or other dry fruits or dried berries are added to this type of dough;

If the pumpkin is very juicy, then it is better to chop it on a fine grater and then squeeze out excess moisture, otherwise the pie will be too wet;

Not sure about your baking pan? Then cover this dish with baking or parchment paper and cover it with a thin layer of butter;

An alternative to butter is margarine, regular sugar is brown sugar, fresh pumpkin puree is canned, and kefir is sour cream, fermented baked milk or fermented milk yogurt without additives.

Do you know that this vegetable contains so many useful nutrients for the human body? It’s not for nothing that he is considered a doctor who helps get rid of many unpleasant diseases and even excess weight. And today I suggest you prepare a delicious jellied pie with pumpkin and apples using kefir and follow the recipe with photos step by step. I hope you and your loved ones will enjoy this delicious, almost dietary and healthy dessert.

This recipe shows one cooking option, but you can deviate a little from the recipe and do not cut the apples and pumpkin into pieces, but grate them, and then simply mix them with kefir dough and in this state pour them into a mold and bake.

How to make a pie with pumpkin and apple with kefir

Products

For the test

Sugar – 0.5 cups
Eggs – 2 pcs.
Flour – 1 cup
Kefir – 0.5 cups
Cinnamon – ½ tsp.

For filling

Pumpkin – 300 grams
Apples – 3 pcs.
Sugar – 0.5 cups

Step-by-step recipe for making apple and pumpkin pie with kefir

Our dough will be similar to a biscuit, even tastier. And in order to prepare an almost biscuit dough with kefir for our pie, break the eggs into a separate container, add sugar and beat with a whisk until smooth. You can beat with a mixer, so the mass will mix faster and be more fluffy.

Pour the flour into the beaten eggs in parts, stirring the dough thoroughly each time.

Pour kefir into the dough and knead the batter. The dough ends up almost like sour cream.

Now cut the apples into pieces, sprinkle with sugar and mix.

Also cut the pumpkin into pieces.

Now pour half of the dough into the mold. I like silicone molds most of all, since the baked goods on them practically do not burn (mine have never burned) and are easy to remove, even if the mold is not greased with oil.

Place apples and pumpkin on top of the dough and sprinkle with cinnamon.

And pour the remaining dough on top.

We bake our pie with apples and pumpkin on kefir at a temperature of 200C until ready.

We transfer the finished pie into a flat plate and you can sprinkle powdered sugar or coconut shavings on top and after that you can serve and feed those close to your heart.

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2016-07-04T06:40:07+00:00 admin bakery [email protected] Administrator Feast-online