Pumpkin pie recipe: classic and slow cooker, main ingredients

Time: 70 min.

Servings: 6-8

Difficulty: 5 out of 5

You can cook not only porridge from pumpkin, but even bake desserts. This vegetable is very healthy due to its high content of vitamins and minerals.

It is used in dietary and baby food. An interesting baking recipe that you and your whole family will like will be a great addition to the holiday menu, and will not greatly burden the family budget.

Just as apple pie is a Russian pastry baked for harvest festivals, pumpkin pie is a traditional American dessert.

This pumpkin filled pie is baked for the fall harvest festival, Thanksgiving, and even Christmas.

We don't usually bake a real pumpkin pie because it takes a lot of work. It’s much easier to mix grated pumpkin with flour, eggs, sugar and vegetable oil, and bake something like a pumpkin sponge cake, which will immediately discourage the desire to eat anything pumpkin.

You can try different recipes. Start with the simplest things. When you want something original, bake an American pumpkin pie. Maybe you'll learn the secret of why it has become America's favorite dish. If the dessert turns out delicious, don’t forget to invite guests.

Want to try American pumpkin pie? Then read on.

Preparation:

Combine the softened butter with sugar and beat with a whisk or simply rub thoroughly with a spoon.

Add eggs and beat again.

Then add vegetable oil.

Add sour cream, mine was 15% fat.

Mix and sift flour and soda.

Boil or bake the pumpkin in the microwave until soft and puree it using a blender.

Add pumpkin puree to the dough and mix everything until smooth. The dough is approximately the same thickness as pancakes.

Pour the dough into the multicooker bowl, the bottom and sides of which I grease with oil and sprinkle with semolina to be safe. Cook the cupcake in the “Baking” mode until the beep sounds. 1 hour. Multicooker POLARIS PMC 0511 AD. Power 650 W.

If you bake pumpkin cake in the oven, then cook it at 180*C for about 50 minutes, using your oven as a guide.

Let the finished cake stand for a while and remove it using a steaming container and let it cool.

When serving, decorate the top of the cupcake to your liking. This can be any frosting, melted chocolate, whipped cream, or just dust the top with powdered sugar like I did.

The taste of pumpkin in the cupcake is not noticeable at all. If desired, you can add a handful of raisins, nuts or candied fruits to the dough. Pumpkin cake in a slow cooker turns out fragrant in winter and sunny in summer. When serving, cut it into portioned pieces, brew hot tea and invite everyone to the table!

Delicious, simple and healthy! Bon appetit!

Recipe author: Oksana Chaban.

Pumpkin pie in a slow cooker:

Pumpkin is a very versatile product. Its use in cooking is very wide, including soups, salads, sauces, and delicious pies. For Americans, pumpkin pie is a traditional Thanksgiving treat. Even those who don't like pumpkin will enjoy eating this pie if you don't tell them what it's made of). Well, pumpkin lovers will be delighted with this pie with its amazing color and smell. Beautiful, fluffy, aromatic, tasty, this cake will make your tea party especially enjoyable.

Pumpkin pie in a slow cooker with kefir

Pumpkin is a unique vegetable that is used almost 100%; you only have to throw away the peel, and only if you cut it thinly. All housewives know that pumpkin makes any dish juicy and tasty, and also healthy. Therefore, they try to expand the diet of their relatives and prepare something special and very tasty. Here is just such a recipe for making pumpkin pie in a slow cooker. Simple and accessible, and the result is unexpectedly pleasant.

What products are needed:

chopped pumpkin – 1 cup;
eggs – 3 pcs.;
kefir – 1 glass;
sugar - half a glass;
flour – 2 cups;
vegetable oil – 4 tbsp;
soda or baking powder – 1.5 tsp;
butter for greasing the multicooker mold;
cinnamon, vanillin, raisins and other additives - to taste.

Cooking pumpkin pie in a slow cooker step by step:

In a blender or by hand on an ordinary grater, you need to grind the pieces of peeled pumpkin (from the skin and seeds) to obtain a homogeneous mass.
In a separate dry bowl we will mix the following products: sugar, baking powder (or soda), eggs. Mix all the ingredients thoroughly, we want the mass to be dense and thick.
If you want to add additives to the pie, then at this stage you need to add chopped nuts, dried fruits, vanillin, cinnamon or a handful of seeds. Don’t forget to knead the mixture thoroughly so that the additives are evenly distributed in the dough.
Next, we do the following: add kefir (preferably at room temperature), as well as vegetable oil, to the same mass. And again you will need a blender to beat the whole mass. This makes it faster and easier to avoid the formation of lumps in the dough.
And the next step is to add pumpkin to the dough, and then mix the dough well again.
Now prepare the baking dish. Since the multicooker has one shape, it is also a frying pan and a saucepan, so it needs to be kept clean. If you prepared pilaf, cooked borscht, fried meat, you will have to thoroughly wash the container and boil water with a slice of lemon to get rid of the smell of the previous food.
We dealt with this, then we grease the dry form of the multicooker with soft butter, not only along the bottom, but also grab the walls, about 1/3, because the cake must rise.
Pour in the dough and select the desired program. Of course, this will be the “Baking” mode; the cooking time for pumpkin pie in a slow cooker is 60 minutes.
If your device is equipped with the “Heating” function, then after the timer goes off, turn the multicooker into this mode and wait another 10 minutes. This way the cake will turn out fluffier and will not shrink. And also, we need it not hot, but warm.
Such baked goods are easier to remove from the multicooker bowl. You can decorate the pale top in any way you like. Here, show your imagination and realize your ideas. We offer a simple method - dust the top of a pumpkin pie cooked in a slow cooker with powdered sugar. But not just like that, but through a strainer, in the middle you need to put a mold for baking cookies (in the form of hearts, flowers, etc.), and then dust the top with powdered sugar. It will turn out very nice.

Enjoy your meal, but don't overeat, because baking is high in calories. Watch your figure and be healthy!

Preparation:

Grind the pumpkin into a puree in a blender.

In a bowl, mix flour, sugar and baking powder. When all this is mixed add eggs, sunflower oil and pumpkin puree. Vanillin is added to the pumpkin cake as desired.

Mix all ingredients and knead the dough.

Grease the bowl with oil. Pour out the dough.

Pumpkin pie is baked in a slow cooker in the “baking” mode for 60 minutes. After the signal, remove the cake and cool.

Top the pie with whipped sour cream and sugar + add a little homemade condensed milk to the cream. And sprinkled with cookie crumbs.

Bon appetit!!!

Recipe author: Natalia K.

Pumpkin pie in a slow cooker with cocoa

Here’s an unexpected twist: when we prepare a pumpkin pie, we get not orange pulp, but brownish pulp due to the fact that we add a little cocoa powder to the dough. This additive will not affect the taste, except perhaps in a positive way.

Ingredients:

chopped pumpkin – 2 cups;
sugar – 1 cup (less can be done, to taste);
flour – 1.5 cups;
baking powder – 1 sachet (this is 10 g);
cocoa powder – 2 tsp;
odorless vegetable oil – 7 tbsp;
salt - a pinch;
Additives - at your discretion (ground nutmeg or cinnamon).

How to cook pumpkin pie in a slow cooker:

Let's talk about additives, it turns out that pumpkin really loves nutmeg and cinnamon, it literally opens up and gives off maximum aroma. If you add at least a little of these seasonings, the aroma will be bright, pronounced, pumpkin.
Prepare the pumpkin: peel the skin and remove the seeds. Cut the pumpkin into pieces so that it is convenient to grate.
When the pumpkin pulp is ready, you need to separate the juice, because the pumpkin usually releases a lot of juice and if it is not removed, the pie may turn out wet.
For the same reason, you should not immediately add sugar to pumpkin puree, so as not to increase the release of juice.
In a deep bowl, you need to mix the dry ingredients for making pumpkin pie in a slow cooker: flour (sifted through a sieve), baking powder, salt, nutmeg or cinnamon, and cocoa powder. Mix the ingredients and set aside for now.
What remains is sugar, eggs and vegetable oil. If you replace vegetable oil with butter, you will get a completely different taste for the better. If you want to do this, then put half a stick of soft butter into the dough.
We do the following: beat without separating the whites from the yolks, eggs with sugar, with a mixer or whisk, add butter and dry ingredients, mix everything thoroughly, you can even beat the whole mass with a mixer, just not for long to mix thoroughly.
Ready? Next, spread the pumpkin mass (if juice has released, squeeze through a sieve) and mix.
Grease the walls of the bowl, as well as the bottom, with oil and pour in the dough.
We will cook pumpkin pie in a slow cooker in the “Baking” mode, time 60 minutes plus another 5 minutes. If the volume of the bowl is 2.5 liters, then the cooking time needs to be extended by 20 minutes. Check the doneness of the baked goods with a toothpick.
As soon as the timer turns off and the signal goes off, you need to open the lid and do not rush to take out the pie just yet. Let it sit in the slow cooker for at least 5 minutes, cool down, and then it will be even easier to transfer it to a dish.
The cake will not turn out golden, but more pale brown due to the fact that we added cocoa to the dough.
We decorate the top as we see fit. Options can be as follows: simply sprinkle with powdered sugar, beat sour cream with sugar, coat the top, decorate with grated chocolate, raisins, pieces of nuts and dried fruits. And one more piece of advice, if you want the pie to turn out not pumpkin, but chocolate, with a pronounced taste, then you need to add more cocoa powder, but no more than 3 tbsp.

Pumpkin charlotte

Apple and pumpkin pie will appeal to lovers of juicy and moist baked goods, and it is very easy to prepare with the most ordinary biscuit dough.

Pie with apples and pumpkin, similar to classic charlotte.

Preparation next.

Composition of ingredients

For this version of sweet homemade pie you will need the following ingredients:

1 tbsp. wheat flour;
1 tbsp. chopped pumpkin pulp;
1 tbsp. granulated sugar;
2-3 firm sweet and sour apples;
3 raw chicken eggs;
1 tsp. baking powder;
1 pinch of salt;
1 tsp. ground cinnamon;
1 tsp. butter;
1 tsp. powdered sugar.

Step-by-step cooking process

Preparing this pie takes very little time, so you can immediately preheat the oven:

A refractory mold of suitable diameter must be greased with butter.
Then cut the cored apples into thin slices and place them on the bottom of the prepared pan, sprinkle with a little ground cinnamon.
Then you need to use a mixer or whisk to beat raw chicken eggs with granulated sugar and a pinch of salt until it becomes a white airy mass.
After this, you need to mix the baking powder with the sifted flour, and then carefully combine the dry ingredients with the egg mixture and mix thoroughly.
Now you can combine the kneaded dough with the grated pumpkin pulp, mix everything again until smooth and evenly pour the mixture into the mold over the laid out apples.
Next, place the pie in a well-heated oven and bake until fully cooked, about 35 minutes.
Then check the readiness of the baked goods with a thin wooden stick, remove the finished product and cool completely right in the pan.

What can I add?

You can not mix the pumpkin with the dough, but place it in a separate layer on top of the apples, and then pour the prepared mixture over it.

How to serve a dish

The cooled pie must be carefully turned over onto a flat plate. Sprinkle with cinnamon sugar for decoration.

Pumpkin pie in a slow cooker with cottage cheese

Here's another interesting and simple recipe for making pumpkin pie in a slow cooker with additives - and it will be cottage cheese! Such baking is especially useful for children, because a growing body simply needs calcium. Making a pie is easy, let's find out how it's done using a slow cooker.

What you need to prepare from products:

fresh pumpkin – 200 g;
cottage cheese – 1 pack or 200 g;
flour -1 cup;
eggs – 2 pcs.;
sugar – 1 glass;
baking powder – 1 tsp;
vegetable oil – 1 tbsp.

How to make pumpkin pie in a slow cooker:

Select a bright orange pumpkin, remove the peel and remove the seeds. Cut the pumpkin into small pieces to grind in a blender. You can also, as an alternative to a blender, grate a piece of pumpkin.
In a bowl, mix the following ingredients: sugar with eggs (beat with a mixer until the sugar crystals are completely dissolved).
In a separate bowl, mix together the sifted flour and baking powder.
Combine both mixtures, adding only the dry ingredients little by little to avoid lumps forming.
Squeeze the pumpkin to remove excess liquid.
Lemon zest will help enhance the pumpkin flavor. This ingredient is not indicated in the recipe, but we suggest adding a little lemon zest to enhance the aroma and taste of the baked goods.
Mix all components so that the mass is homogeneous.
Grease the mold with oil and pour out the dough.
There is cottage cheese left. It needs to be placed directly on top of the dough in pieces, and they should be at a distance from each other.
And at this moment you need to close the lid of the multicooker to activate the “Baking” program. The cooking time for pumpkin pie in a multicooker is 45-60 minutes, with a device power of 900 W.
After the signal, you need to leave the pumpkin pie in the slow cooker with the lid closed for another 15 minutes, and then remove it and put it on a plate.

Bon Appetit everyone! The cake turns out yellow in color, it is soft and tender, literally melts in your mouth. Join us too!