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Pumpkin pies. Pumpkin pie filling Pumpkin pie filling with dried apricots

Baked, boiled, pureed pumpkin with sugar or millet porridge with pumpkin - recipes for dishes with this wonderful vegetable have many more options than those we have listed.

For example, you can add pumpkin to meat and simmer it, make an addition to manti from pumpkin and you will get an incredibly juicy dish, and every housewife will know how good the filling for pumpkin pies is if she takes our recipes as a basis.

First, there are a few rules to ensure that the pumpkin pie filling is delicious:

1. It is better to take orange rather than white (fodder) pumpkin; such minced meat always turns out aromatic, juicy and beautiful;

2. If a lot of juice has formed during the preparation of the pumpkin filling, it should be evaporated or drained as much as possible;

3. Pumpkin pies can be added: minced meat, potatoes, apples, cereals, dried fruits;

4. To prepare the filling, the pumpkin is baked, boiled, fried or evaporated;

5. Sweet minced pumpkin requires, in addition to sugar, a pinch of salt - the ingredient balances the taste of the filling;

6. Pumpkin can and should be added to the dough; if, say, you are making pumpkin pie, then a little grated vegetable will only add beauty and taste to the dough.

And now the filling for pumpkin pies, and the recipes will be very diverse.

Basic filling recipe

For example, the sweet filling for a pumpkin pie is traditional, you will need:

500 gr. peeled pumpkin;
0.5 tbsp. Sahara;
2 tbsp. l. butter

Easy to prepare:

1. Grate the pumpkin pulp on a fine grater;

2. Melt butter in a saucepan, add pumpkin;

3. Simmer until fully cooked, add sugar at the end.

Don't forget to stir the minced meat, otherwise it will burn. But you can add more or less sugar, it all depends on your taste.

Sweet fillings for pumpkin pies

We've sorted out the basic filling, now there are several options for sweet minced meat:

1. Pumpkin, raisins, dried fruits. You will need to wash and dry the raisins and dried fruits, grate the pumpkin and fry in oil, adding sugar and dried fruits at the end so that they absorb all the pumpkin juice. Before preparing the pies, stir in the raisins into the minced meat.

2. Bake 0.5 kg of pumpkin in a piece in the oven (about 2 hours), separate the pulp from the skin, mash with a masher, season with butter, sugar and add a pinch of vanilla - the filling is ready.

3. Boil pumpkin pieces in a small amount of water, place in a sieve, mash and season with butter, cinnamon, nutmeg and honey.

4. Sprinkle the grated pumpkin generously with sugar, stir and can be added to pies that are baked in the oven - the filling will be perfectly baked in 40 minutes.

5. Simmer raw grated pumpkin in oil, add sugar and apple slices - the filling is ready for the simplest and most delicious pies.

Savory filling options

The savory filling options can also be anything, for example:

1. Filling for pumpkin and chicken pie: mix boiled fillet with grated pumpkin, add salt, pepper, chopped mushrooms and a little very finely chopped onion.

2. Fry the combined minced meat in a frying pan until cooked, add a little grated pumpkin, add salt and pepper, and you can prepare a pie or pies.

There are all kinds of pies: sweet and savory, fried and baked, made from yeast dough or unleavened. Their taste depends on both the flour base and the cooking method, but the filling still plays the main role. Pies with pumpkin filling have a unique taste. This vegetable is universal: it goes well with vegetables, fruits, cereals, and meat. Pumpkin filling for pies can be meat or lean, sweet or savory. If a cook wants to make baked goods filled with this vegetable, he has a wide choice. Almost everyone can find a pumpkin filling option that suits their needs.

Cooking features

The technology for preparing pumpkin filling for pies can be different, but there are several general rules.

For the filling, you can use any type of pumpkin, as long as it is not spoiled, but the nutmeg pumpkin produces the most juicy and tasty filling.
Before cooking, peel the pumpkin and remove the pulp and seeds. There is no need to throw away pumpkin seeds - they are healthy. It would be wiser to dry them.
To prepare the filling for pies, the peeled pumpkin pulp is finely chopped or grated on a grater with medium or large holes. But even in such a highly crushed form, the pumpkin may not have time to bake. Therefore, before filling the pies with it, it is stewed with the addition of oil and a small amount of water. Oil can be used either butter or vegetable oil. Cream gives the filling a more pleasant flavor and makes it a little thicker.
If meat, cereals and other similar ingredients are added to the filling, they are also pre-cooked.
If the filling turns out to be too liquid, pour it into a sieve. You can also thicken it with starch. If the filling is too thick, it won’t hurt to add a little water or juice. The filler should not be too liquid, otherwise it will soak the dough.

Do not rush to use the filling immediately after preparation, let it cool first and only then hide it in flat cakes made from rolled out dough.

Pumpkin filling can be sweet or savory; it is equally suitable for fried and baked pies.

Simple pumpkin pie filling

pumpkin pulp – 0.5 kg;
butter – 50 g;
sugar – 60–100 g;
cinnamon (optional) - to taste;
water – how much will be needed (approximately 100 ml).

Cooking method:

Wash the pumpkin, dry with a kitchen towel, cut into several pieces. Use a spoon to scoop out the pulp and seeds. Remove the peel with a vegetable peeler.
Grind the pulp on a grater. You can use the side with wide or medium holes. The finer you grate the pumpkin, the more tender the filling will be.
Melt the butter in a frying pan, place the pumpkin on it, pour in half a glass or a little less water.
Cover the pan with a lid. Simmer the pumpkin in it, stirring occasionally, until it becomes soft. If there is not enough liquid, you can add a little.
Sprinkle the pumpkin with sugar and cinnamon, stir, and simmer for another 5 minutes.
If there is still water in the pan, drain the pumpkin pulp into a sieve and lightly crush it with a spoon to press it out.

Video recipe for the occasion:

After these simple manipulations, the pumpkin filling will be completely ready to be filled into pies.

Pumpkin filling for meat pies

pumpkin – 0.3 kg;
minced meat (or poultry) – 0.3 kg;
onions – 150 g;
salt, spices - to taste;
vegetable oil - how much will be needed.

Cooking method:

Wash the pumpkin, dry it, remove the peel and seeds. Cut into cubes and pass through a meat grinder. You can avoid using a meat grinder by grating the vegetable on a grater with medium holes.
Peel the onion and chop it in the same way as the pumpkin.
Heat the oil in a frying pan, put the minced meat in it. Fry it until it turns grey.
Salt and pepper the minced meat, add onion and pumpkin puree to it.
Simmer the food, stirring, over low heat until the mixture thickens.

Cool the filling and use as intended. Pies filled with meat and pumpkin turn out much juicier than those made from minced meat alone.

Pumpkin and apple filling for pies

pumpkin pulp – 0.5 kg;
peeled apples – 0.5 kg;
sugar – 0.2 kg;
butter – 100 g;
cinnamon - to taste;
lemon – 0.5 pcs.

Cooking method:

Peel the washed and dried apples and cut out the seed boxes.
Grind the apple pulp on a coarse grater. Squeeze the juice from half a lemon onto the chopped fruit and stir.
Remove the peel and seeds from the pumpkin and grate the pulp using the edge of a grater with medium holes.
Combine chopped pumpkin with applesauce and stir.
Melt the butter in a deep frying pan.
Place the future pie filling in the pan. Simmer it for 10 minutes over medium heat without covering the pan with a lid.
Sprinkle with sugar and cinnamon and stir. Reduce heat slightly, cover the pan with a lid and simmer the pumpkin and apples for another 5 minutes.
Transfer the filling to a bowl, draining excess liquid if necessary, and cool.

With apple-pumpkin filling, the pies turn out to be truly delicious, since such a filling has a balanced taste.

Pumpkin filling for pies with dried fruits

pumpkin pulp – 0.35 kg;
dried apricots – 50 g;
raisins – 50 g;
sugar – 100–150 g;
water – 50 ml;
butter – 30 g.

Cooking method:

Grind the pumpkin pulp on a grater.
After melting the butter, put the chopped pumpkin in it, add a little water to it, and simmer the pumpkin until soft.
Without cooling, mix the pumpkin pulp with sugar, then allow it to cool.
Pour boiling water over dried fruits. After 15 minutes, drain the water and dry the dried fruits with a napkin.
Cut the dried apricots into strips, leave the raisins whole.
Mix dried fruits with pumpkin.

Pumpkin filling with dried fruits turns out tasty and healthy.

Pumpkin is healthy and has a unique taste. But not all housewives know many ways to use it in cooking. Pumpkin filling for pies is one of the best ways to use this vegetable to prepare delicious dishes.

In late autumn, when the entire harvest has already been harvested and the first frosts are already beginning outside, it’s time for homemade baking. Pumpkin pies can be an excellent option during this period. The tasty and aromatic filling for pumpkin pie goes well with any type of dough, so absolutely everyone can find the perfect recipe for themselves. In addition to its incredible taste, pumpkin will give the body a lot of useful substances that help normalize blood pressure, improve vision, and improve digestive processes. This wonderful vegetable will help strengthen your immune system and thereby prepare for the winter.

The most familiar and widespread method of making pumpkin pies is from yeast dough. The products are fluffy, light and very appetizing in appearance.

List of ingredients

To prepare pumpkin pies in the oven you will need the following list of ingredients:

Half a kilo of flour;
5 tablespoons of sugar;
2 eggs;
20 grams of yeast;
half a liter of milk;
300 grams of pumpkin;
3 carrots.

Step by step recipe

The recipe for making simple yeast pies is as follows:

Be sure to use warm milk and dilute the yeast in it until it is completely dissolved.
Gradually stirring, add sugar and eggs, and salt to taste.
Gently add flour, kneading the dough, which should eventually turn out elastic and pliable.
Set the dough aside until it has risen, then knead it and leave it again.
To prepare the filling, cut the pumpkin into pieces and grate the carrots.
Simmer the filling with sugar for three minutes.
Divide the dough into small portions, each of which roll out thinly.
Wrap the filling in layers of dough, forming pies.
Line a baking tray with baking paper and arrange the products.
Cook in the oven at 180 degrees until browned.

Puff pastries

You can use puff pastry to make sweet and savory pumpkin pies, depending on your preferences. In any case, the baked goods will delight you with their splendor and tenderness. Using this recipe, creating the perfect dough for pumpkin pies is quite simple, so even an inexperienced housewife can handle the task.

List of ingredients

Making puff pastries will require the following set of products:

Wheat flour, 600 grams;
Pumpkin, half a kilo;
Sour cream, 250 grams;
Margarine, 250 grams;
Salt, a pinch;
Sugar, 3 tablespoons;
Sunflower oil, 3 tablespoons.

Step by step recipe

Grind the margarine using a grater and stir it into the sour cream.
Add flour and salt to the resulting mass, thus kneading the dough.
Form the dough into a ball and place it in the refrigerator for about an hour.
Peel and chop the pumpkin using a grater.
Simmer the pumpkin mixture in a frying pan with butter and sugar for several minutes, ten will be enough.
Roll out the seasoned dough and distribute into squares, onto which place the filling and wrap.
Bake in the oven for twenty minutes. The optimal temperature is recommended 190 degrees.

Fried pumpkin pies

In addition to the usual methods of preparing pumpkin pies in the oven, there is an alternative and no less tasty recipe - in a frying pan. These pumpkin pies are more satisfying and nutritious, so you should definitely try them. The pumpkin filling for pies according to this method also includes apples, which highlight the taste and aroma of the vegetable, and also make the dish even more healthy.

List of ingredients

To fry pumpkin pies, you need to use the following products:

Flour, 3.5 cups;
Pumpkin, half a kilo;
Apples, 2 pieces;
Milk, glass;
Margarine, 150 grams;
Sugar, 6 tablespoons;
Salt, 1 teaspoon;
Butter, 2 tablespoons;
Starch, 1.5 tablespoons;
Eggs, 2 pieces;
Yeast, 3.5 teaspoons;
Raisins, 3 tablespoons;
Sunflower oil, glass.

Step by step recipe

This manufacturing method involves performing the following steps:

Sift the flour, add dry yeast and sugar, and add salt.
Mix with eggs and heated milk until the mixture is smooth.
The dough must stand for ten minutes.
Pour the melted margarine into the dough and knead it.
Set the dough aside to allow it to rise well for about an hour, kneading it once during the entire time.
Grind the pumpkin and apples using a grater, then leave in boiling water for 15 minutes.
Simmer the pumpkin in a frying pan for 15 minutes, then add apples, raisins and sugar.
Dissolve the starch in two tablespoons of water and mix it with the pumpkin filling, simmer for another minute, stirring vigorously.
Make small cakes from the dough, roll them into layers.
Place filling on each layer and wrap.
Fry the pies in a frying pan on each side until browned.

Recipe with pumpkin and onions

Many people prefer salty and unleavened pastries to sweet ones due to their greater nutritional properties or taste preferences. The case of pumpkin is no exception, because a wide variety of products are combined with this wonderful vegetable. For example, onions can be a good addition.

List of ingredients

For pumpkin and onion pies you will need the following ingredients:

250 grams of flour;
300 grams of pumpkin;
150 grams of onion;
130 ml water;
20 grams of yeast;
Egg;
5 grams of sugar;
A pinch of salt

Step by step recipe

Step-by-step preparation is as follows:

Heat the water, add salt and dissolve the yeast in it.
Carefully add flour and knead the dough. Once it is soft and pliable enough, set it aside until it fits.
Peel and finely chop the onion, cut the pumpkin into small pieces. Mix both components with sugar, pepper and salt. Then put on fire for five minutes.
Make balls from the dough, then roll them into thin plates and put the filling on them. Glue the dough on the sides, giving a beautiful shape to the product.
Bake the pies on a generously greased baking sheet. Brush them with egg on top for better browning. The oven temperature should be 180 degrees.

Step 1: Prepare the butter.

First of all, we open the package with butter, cut it into small slices, move them into a saucepan and place on medium heat. After a few minutes, the fat will begin to melt, arm yourself with a wooden kitchen spoon and bring it to a liquid state, stirring constantly so as not to burn. As soon as the butter reaches a homogeneous consistency without lumps, stir it into a slightly open window and allow it to cool slightly.

Step 2: prepare the dough.

Without wasting a minute, put a chicken egg in a deep bowl and add a pinch of salt to it. Beat these products with a whisk until fluffy, about 2–3 minutes. Then pour in whole pasteurized milk at room temperature and non-hot melted butter. Shake everything again until smooth and dissolve the baking soda in a bowl with 9% table vinegar. Beat again and begin to sift the wheat flour into the resulting mass through a fine sieve.

We act gradually, pouring it glass by glass, while simultaneously kneading the dough with a tablespoon. When this kitchen appliance stops helping, we continue this process on the countertop with our hands.

The result should be a soft, tender, elastic, slightly sticky dough, roll it into a ball, wrap it in plastic wrap and send it to 2 hours in the refrigerator.

Step 3: prepare the filling.

After a few hours, turn on and preheat the oven up to 180 degrees Celsius. Then we take a non-stick round baking dish and, using a baking brush, grease its bottom, as well as the inner sides of the sides, with a thin layer of vegetable oil, which we immediately sprinkle with flour. After this, using a sharp kitchen knife, we peel pieces of fresh pumpkin with an approximate weight of 700 grams. We rinse the vegetable under running cold running water, dry it with paper kitchen towels and chop it on a medium or coarse grater into a deep, clean bowl.

Then sprinkle with two or three tablespoons of granulated sugar, mix everything until smooth and put the almost finished filling aside on 10–15 minutes or before use.

Step 4: form the pie.

Now we take the dough out of the refrigerator, remove the plastic from it, put it on a floured table, knead it with our hands, roll it into a sausage and divide it into 2 parts, one smaller and the other larger.

Helping yourself with a rolling pin, roll out a large part of the semi-finished flour product into a layer with an approximate thickness of 1.5 centimeters. Carefully move it to the bottom of the prepared pan and level it along the entire perimeter of the container with clean hands, so that you get a side 3-3.5 centimeters high.

Sprinkle the flour base with granulated sugar, two more tablespoons will be enough, and spread the crushed pumpkin, well squeezed from the juice, on it in an even layer.

After this, we return to the second piece of dough, roll it out in the same way as the first, carefully pull it onto the surface of the filling and pinch the edges of the two layers with our fingers so that there are no gaps. Then we often prick the surface of the formed pie with the tines of a dinner fork and proceed to the next step.

Step 5: bake a pie with pumpkin filling.

We check the temperature of the oven and, if it is warmed up, place the still raw dessert there on the middle rack. Bake it for 30–35 minutes, during which the flour product will reach full readiness and be covered with a beautiful beige-brown crust. Then we put oven mitts on our hands, move the pan onto a cutting board previously placed on the kitchen table, and cool the pie directly there to room temperature.

When it has cooled, lift the pastries with a kitchen spatula, transfer them to a large flat dish, sprinkle with powdered sugar through a sieve, if desired, divide this yummy into portions and serve.

Step 6: Serve the pumpkin pie.

After cooking, the pie with pumpkin filling is cooled to room temperature and placed on the table as a dessert along with your favorite drinks. Before serving, you can sprinkle it with powdered sugar, pour over syrup, melted chocolate, grease with sour cream, whipped cream, any cream, soak in honey or jam, in principle, the decor for such a wonderful dish depends only on your desire. Enjoy and enjoy simple as well as delicious food!
Bon appetit!

If desired, you can add a bag of vanilla sugar to the dough;

To make the filling more flavorful, you need to sprinkle it with cinnamon or nutmeg. Also very often ground nuts, finely chopped dried fruits and dried berries are placed in it;

If you are worried that the cake will burn, then it is better to cover the baking dish with baking paper and grease it with any fat;

Be sure to squeeze out the pumpkin after steeping, otherwise the pie will be too liquid inside and the dough may not bake.

Ripe, fragrant, orange pumpkin is suitable not only for baking and porridge. You can prepare many original, tasty and healthy fillings for pies, pies and other homemade baked goods, both sweet and savory. When preparing fillings, pumpkin is simmered until soft in its own juice or milk, often with the addition of butter, or used raw, chopped or grated. There will be a lot of fillings. To accompany the pumpkin for sweet fillings, you can take apples, pears, hard plums, bananas, lemon, raisins and other dried fruits, spices (cinnamon, cardamom, ground nutmeg, ginger). For savory fillings, pumpkin is often combined with onions, carrots, cheese, cottage cheese, garlic, herbs, lard, and smoked meats. Agree, amazing variety. It is common practice to add rice, semolina, and starch to both sweet and savory fillings with pumpkin for thickness and coherence. For all types of fillings, the pumpkin is first peeled, the seeds are removed from the core, and the pulp is grated or cut into small cubes. We do not throw away the seeds extracted from the core of the vegetable - they can be washed, dried and, after peeling and roasting, used in preparing salads, or simply usefully used for their intended purpose. Here are the recipes for pumpkin fillings that seem to work best for us.

The simplest sweet pumpkin filling.

Grate the pumpkin pulp, sprinkle with sugar and leave to release the juice for 15-20 minutes.

Before placing in a pie or pies, squeeze the pumpkin with a spoon, drain the juice (by the way, it can be used instead of part of the water or milk in the pie dough - it will turn out pleasantly yellow, add more sugar to taste, and also, if desired, a little lemon juice or citric acid and the above spices. During the baking of the pie or pies, the finely grated pumpkin has time to soften to a pleasant edibility. If we are talking about an open pie with pumpkin - you can grate it coarsely or even cut it into small cubes or strips - the pumpkin will be successfully baked in sugar. And in order to To prevent the juice, which will continue to release when heated, from soaking the inside of the product, add a little starch mixed with sugar under the filling.

You can do the same with pumpkin to prepare the simplest “salty” filling - just use salt instead of sugar and add spices and herbs recommended for vegetable dishes to your taste.

Soft filling made from poached pumpkin.

Cut the pumpkin into cubes, put it in a saucepan, add a little water or milk (5-10% of the pumpkin weight), sprinkle with sugar, add a piece of butter (this is not necessary, but it will be really tastier), and simmer over low heat, stirring until softening the pumpkin. This will take 20-25 minutes. The pumpkin will add juice to the pan, but at the end of the poaching, almost all the liquid will evaporate, and the pumpkin will become completely soft; if you wish, you can even mash it with a fork or masher to puree it. Your pies will contain almost pumpkin jam.

Pumpkin filling with apples, other fruits or berries.

In sweet fillings, pumpkin goes well with fruits, berries, and dried fruits, which you usually put in pies. Most often these are apples, lemon or raisins, but you can also use other fruits - not too juicy, and from those that will not color the filling until its composition is completely indistinguishable.

You can simply chop the pumpkin and fruits, sprinkle them with sugar, strain the juice and use them raw, or you can add peeled and diced apples, or pears, bananas, light and dense varieties of plums, pulp or lemon juice to the pumpkin at the end of poaching. washed and dried raisins, chopped dried apricots. If you like spices, add some of the ones listed above, just not all at once. Your pumpkin pies will look like this. We didn’t forget to add starch under the filling, so the filling was nicely jellied and the dough was baked perfectly.

Pumpkin filling for pancakes.

We prepare the pumpkin filling for pancakes in a special way - without peeling the pumpkin, we cut it into large slices, cut the pulp deeply, sprinkle it with sugar and bake it in the oven in foil until characteristic signs of being baked form, then easily cut the baked pulp from the pumpkin crust with a knife, and We fill pancakes with sweet baked pumpkin with its unique aroma, which we also serve with honey. This is one of our household's favorite seasonal delicacies.

As for the salty fillings with pumpkin, it’s a completely different story, and also incredibly appetizing.

You can prepare the usual baked or fried yeast pies with pumpkin by simply grating it and adding salt, or adding sauteed onions and spices of your choice to the raw grated pumpkin - this is already very good and tasty. You can simmer the pumpkin for better softening with milk and butter, or in its own juice, just without sugar, if you prefer. You can add herbs or green onions.

One of the brands in the range of savory baked goods using pumpkin is, without a doubt, Uzbek samsa with pumpkin. In its homeland, it is no less popular than samsa with meat, and for good reason - try it if you haven’t tried it before.

The filling for samsa with pumpkin is prepared like this. Take pumpkin and lots and lots of onions. The pumpkin is peeled, cut into cubes, and the onion into strips. Salt and pepper to taste, and also add finely chopped raw lamb tail fat or greaves from it, as well as cumin (cumin), which is indispensable for Asian cuisine, or, in extreme cases, coriander. All this is simply mixed and wrapped in a special layered dough, samsa is baked, and without any special expenses you get complete pleasure.

Other original, non-sweet pumpkin fillings are often inspired by us as soon as the market is overflowing with its yellow-orange heads. We recently baked (what should we call it?) a snack roll with the following filling: pumpkin, hard cheese, dill, garlic, a little mayonnaise. We simply chop all this raw, mix, pepper, add salt to taste, and stuff our product, which after baking looks like this. We ate with pickle instead of bread - more than enough, we must admit.

Unsweetened fillings with pumpkin are very good for making kulebyak, in which they can be deliciously interspersed with layers of mushroom, egg, meat, chicken, potato, cabbage, cereal and legume fillings. The combination of pumpkin with ham, bacon, various cheeses, feta cheese, and cottage cheese is very original in taste. Pumpkin fillings are also quite acceptable for making puff pastry pies - both salty and sweet.

This is how we use pumpkin for fillings in a variety of ways. Although the recipes given are not all. We hope that we managed to interest you in this unique melon vegetable in its versatility, the benefits of which would have to be written in a separate article. As new photos appear on the topic of pumpkin fillings, we will definitely demonstrate and share the recipes with great pleasure.

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