Pumpkin desserts: the simplest and most delicious recipes

We often want to pamper our children with sweets, but constantly eating store-bought sweets is harmful to health, because they contain a lot of chemical dyes and various “E” additives.

I suggest making homemade pumpkin candies - a delicious, healthy dessert that will delight your kids, and adults won’t refuse to try this delicacy.

Pumpkin is a very healthy dietary product; this bright orange berry is simply a storehouse of minerals and trace elements that are so necessary for humans. Pumpkin dishes are recommended for use in cases of gastrointestinal, cardiovascular diseases, and in dietary and baby food.

This wonderful berry is simply unique; you can use it to cook a variety of soups, porridges, bake casseroles in the oven, and for dessert make delicious pumpkin candies at home.

I will share with you very good recipes for candy and candied pumpkin. You can add honey, nuts (walnuts, almonds, hazelnuts), oatmeal and cookies to these sweets.

Vanilla, cinnamon, ginger or orange zest are used for flavoring. This will allow us to prepare amazing desserts with a delicate taste and spicy aroma.

Preparing healthy treats with your own hands is very easy and exciting, the main thing is to do it with love and take into account the tastes of your loved ones. I am sure that they will like homemade pumpkin candies much more than store-bought ones.

Pumpkin fritters

Even in an ordinary frying pan you can prepare a pumpkin dessert.

Ingredients:

200 g pumpkin;
1 apple;
150 ml kefir;
100 g sugar;
1 tsp. vanilla sugar;
2 eggs;
130 g flour;
1 tsp. baking powder;
a pinch of salt.

Preparation:

We clean the pumpkin from the peel and seeds, grind the pulp on a fine grater.
We pass the peeled apple through a grater, send the grated fruit to the vegetable, and mix.
Beat eggs into a separate container, add salt, add regular and flavored sugar, shake everything thoroughly.
Now pour the fermented milk drink into the egg mixture, stir, add the pumpkin-apple mixture, stir everything again.
Then add the sifted flour along with baking powder and knead the dough.
Bake the pancakes in a heated frying pan with butter until golden brown.

Homemade pumpkin candies “Slastena”

Compound:

200 grams of pumpkin pulp;
150 grams of instant oatmeal;
50 grams of butter;
150 grams of any cookies;
one orange;
50 grams of walnuts;
three tbsp. honey;
50 grams of coconut flakes;
a little cinnamon;
30 grams of cognac (if you are not preparing for children).

Cooking method:

Peel the pumpkin, wash it and cut it into small pieces. Place them in a saucepan, add water and cook until tender (i.e. when they become soft).
When the pumpkin is cooked, drain the water, cool and blend in a blender until it reaches a mushy consistency. You can also pass the boiled pumpkin through a strainer.
Grind oatmeal to flour using a coffee grinder or blender. Alternatively, you can immediately take oatmeal or bran.
We also grind the cookies into fine crumbs. As an alternative, you can take biscuit, waffles, gingerbread, sweet crackers.
Add the resulting oatmeal to the pumpkin puree and mix thoroughly. Let it sit for half an hour so that the oatmeal has time to absorb the pumpkin juice and swell properly.
Then add the crushed cookies and mix everything again.
After this, add honey to the total mass. For people allergic to honey, you can use maple syrup, molasses or condensed milk instead. It is also worth trying linden honey as an alternative, because it is hypoallergenic.
Next add softened butter and cognac. Instead of cognac, you can use rum, whiskey, or gin. Naturally, if you are preparing sweets for children, then no alcohol.
You need to knead the candy mass until smooth. Then add finely chopped walnuts into it.
Again, mix everything thoroughly and add the orange zest, previously grated on a fine grater.
Once again, thoroughly knead the mass and put it in the refrigerator for 30 minutes, not forgetting to stir it every 10 minutes. This must be done so that the mass hardens evenly, and balls can be molded from it - future candies. If suddenly the candy mass seems too thick to you, you can add a little orange juice to it.
When the mixture has frozen sufficiently, we begin to form small candies in the form of balls from it. Then dip them in coconut flakes. Place our sweetness on a dish and put it in the refrigerator for an hour.
After 20-30 minutes, our desserts are ready to eat. These delicious and healthy pumpkin candies can be served with tea or warm milk.

This dessert will be loved by both adults and children. And because of the oatmeal they contain, these candies can replace breakfast.

Pumpkin and Rice Casserole

This casserole turns out very tender and, of course, delicious. This dessert will be useful for both children and adults.

Required Products:

Pumpkin – 0.75 kg;
eggs – 3 pcs.;
milk – 0.60 l.;
rice (steamed) – 0.5 tbsp.;
water – 0.5 tbsp.;
butter – 0.04 kg;
raisins – 3 tbsp. l.;
sugar – 2 tbsp. l.

Preparation:

Rinse the pumpkin and cut off the skin with a knife. Remove the entrails and cut into small pieces. Place them in a saucepan and cover with water. Cook until the pumpkin is soft.
Rinse the rice several times with cool water. Pour milk into the pan with the pumpkin and pour in the rice. Cook for another half hour.
Pour boiling water over the raisins and leave for 5 minutes. Then rinse and place in a colander to drain the water. Place it in a saucepan and also add butter. Stir everything well and remove from heat. Let cool.
After cooling, beat the eggs into the pan and add sugar, stir well. Place the dough in a buttered baking dish and place in the oven, preheated to 180 degrees. Cook for 45-50 minutes.

Pumpkin cream dessert

This is an easy pumpkin dessert recipe that can be the highlight of a holiday sweet table or an excellent sweet addition to a weekday lunch.

You will need:

Pumpkin pulp - 0.5 kg;
Cream with at least 20% fat content - 225 ml;
Sugar - 3 tablespoons; Gelatin - 10 g; Water - 40 ml;
Zest of half a lemon;
Vanillin - 1 teaspoon; Cinnamon - ½ teaspoon;
Grated chocolate - for decoration.

Preparation:

Cut the pumpkin pulp into random small cubes, wrap in foil and bake in the oven at 180 degrees until done. Cooking time depends on the type of pumpkin and the size of the pieces; cook until soft. Very soft pumpkin makes the perfect puree for dessert.
Pour cold water over the gelatin and leave to swell.
Puree the baked pumpkin along with the juice until smooth using a blender.
Wash the lemon and grate half the zest on the finest grater. Add zest, sugar and vanilla to pumpkin puree. Beat with a blender.
Pour the cream into a saucepan, add gelatin in a thin stream, stir continuously until all the gelatin has dissolved. Make sure that the liquid does not boil.
Strain the cream and gelatin directly into the pumpkin puree.
Pour into bowls or glasses for serving. Cool at room temperature and then place in the refrigerator for 4 hours to allow the dessert to set completely. Decorate with grated chocolate. Bon appetit.

Pumpkin dessert with chocolate

The basis of the dessert is pumpkin jelly. You can add a slice of tangerine or a berry in the middle, then the taste will be more multifaceted.

Equipment and kitchen appliances : blender, small silicone molds.

Required Products

For chocolate:

Sugar	3 tbsp. l.
Cocoa	3 tbsp. l.
Sour cream	3 tbsp. l.

For filling:

Pumpkin	300 g
Gelatin	10 g
Sour cream	150 g
Sugar	1-2 tbsp. l.
Water	50 ml
Cinnamon	Taste

How to make pumpkin dessert with chocolate

Let's take a step-by-step look at how to make pumpkin dessert with a very simple recipe:

Peel the vegetable, cut into cubes and boil in a small amount of water until tender.
Drain the water and use a blender to grind the pulp until smooth. Add sugar, sour cream and cinnamon to the puree to taste.
Fill the gelatin with water and place on low heat. Stirring continuously, monitor the dissolution of the granules. The solution cannot be boiled, otherwise it will lose its gelling properties.
Mix the gelatin solution and pumpkin puree and pour into molds. Cool first at room temperature and then in the refrigerator.

How to beautifully decorate and serve a pumpkin dessert with chocolate

After removing the dessert from the molds, you can sprinkle it with grated chocolate and decorate with fresh berries.

But you can make
chocolate .
To do this, combine all the ingredients for the chocolate and, stirring, bring them to a boil. Using a pastry brush, grease the inside of the ramekins. Place them in the freezer for 5 minutes. Repeat spreading approximately 3-4 times until the chocolate layer is thick enough. Pour the pumpkin mixture into the prepared chocolate molds and cool. The top can also be covered with chocolate and refrigerated for 10 hours. Before removing the dessert from the molds, you need to place it in the freezer for half an hour. In this case, separation will be better.

The largest pumpkin was grown in October 2021 in Belgium. Her weight is 1190.5 kg. This record is confirmed by the Guinness Book of Records.

Turkish pumpkin dessert

Turkish pumpkin dessert is very easy to prepare, and the result deserves praise.

Required Products:

Pumpkin – 1 kg;
sugar – 1.5 kg;
walnuts – 0.10 kg. or to taste.

Preparation:

First of all, you should rinse and clean the pumpkin from the peel and fibrous center with seeds. Cut the pulp into arbitrary small pieces.

Place the pumpkin pieces in a baking dish and cover with sugar, leaving it like this overnight. This is necessary for the vegetable to produce juice.

Preheat the oven to 200 degrees and place the mold with pumpkin in syrup into it. Cook for about 50-60 minutes. Cooking time may vary, because there are many varieties of pumpkin.

Meanwhile, break the walnuts, remove the kernels and chop them. This can be done with an immersion blender or a knife.

Then remove the pumpkin from the oven and let it cool. Transfer the pumpkin pieces to a plate and sprinkle generously with nuts.

Turkish dessert of pumpkin with honey and walnuts

Ingredients:

walnuts – 50 g;
granulated sugar – 200 g;
pumpkin – 0.5 kg;
liquid honey – 3 tbsp. l.;
lemon juice – 3-4 tbsp. l.

Preparation:

Remove the pumpkin from peel and seeds. Cut the clean pulp into large pieces.
Place a layer of pumpkin in a small saucepan. Sprinkle it with granulated sugar. Repeat the sequence until all ingredients are gone. The last layer should be granulated sugar.
Cover the pan with a lid and let its contents brew for 3-5 hours.
When the pumpkin releases enough juice, put the pan on the fire. Bring to a boil over medium heat, then reduce heat to low.
Boil the pumpkin in its own juice for one hour. If the pieces are too large, you can increase the cooking time to 1.5 hours.
Place the finished pieces on a plate and let them cool.
At this time, make the sauce: in a convenient bowl, mix liquid natural honey and lemon juice until smooth.

Pour the sauce over the cooled pumpkin, sprinkle generously with chopped walnuts and serve.

Watch another video on how to make incredibly delicious pumpkin cheesecake.

Candied pumpkin

Product composition:

1.5 kilos of fresh pumpkin,
820 g granulated sugar,
a pinch of citric acid,
cinnamon stick,
a glass of filtered water,
large orange.

Preparation:

The pumpkin is washed and cleaned of all excess. Next, the pulp is cut into large cubes. If you make the pieces small, then after boiling and drying in the oven they will turn out to be too small and deformed.
The chopped vegetable is transferred to a deep bowl and covered with all the sugar. The container is placed in a cool place overnight. During this time, the pumpkin will release juice in which the sand will dissolve. The result will be sugar syrup in the bowl.
The orange is thoroughly washed and cut into small pieces along with the peel. The seeds are removed from the slices. The fruits are pureed using a suitable blender attachment.
Pumpkin syrup is poured into a saucepan, combined with water, lemon, cinnamon, and orange puree.
With constant stirring, the mass is cooked over low heat for 6-7 minutes. Immediately after boiling, vegetable cubes are immersed in it.
Next, the mixture is completely cooled and left for 3 hours.
The mass is brought to a boil again and cooked for another 5-6 minutes. The resulting foam is removed from its surface. When the contents of the pan removed from the heat have cooled completely, the procedure is repeated. Again: boiling-cooling.
The mixture is poured onto a large sieve. The remaining pumpkin cubes are selected, placed on a baking sheet covered with parchment, and dried for about an hour at a temperature of 120 degrees.
The finished, cooled candied fruits are transferred to a glass container and stored under a lid.

The syrup remaining after cooking the delicacy can be used to soak biscuits or prepare fruit drinks.

Quick candied pumpkin

Candied fruits, another type of homemade sweets made from pumpkin. Children really like this tasty and healthy dish; it can easily replace store-bought sweets.

Now I will tell you how to prepare candied pumpkin quickly and very simply.

Ingredients:

Pumpkin pulp - 1 kilogram;
lemon or orange - 1 piece;
ground cinnamon or powdered sugar;
water - 200 milliliters.

Preparation:

To prepare this dessert, let's take a sweet (porridge) variety of pumpkin. Peel it and cut it into small pieces.
Make syrup from water and sugar. Add lemon cut into pieces along with the peel to the syrup (lemon can be replaced with three grams of citric acid).
Boil pumpkin pieces in syrup until soft. Cooking time is approximately 10 minutes. We will cook in two batches, since we won’t get very much syrup.
Place the boiled pumpkin pieces on a baking sheet, which must first be lined with baking paper.
We dry our semi-finished candied fruits in an oven preheated to 130 degrees. Drying time is about one hour.
Remove the finished sweets from the oven, cool and sprinkle with powdered sugar or cinnamon.

It is delicious!

Candied fruits can be eaten for dessert, as a separate dish, and can also be used in crushed form for filling pies, dumplings, pancakes and other baked goods.

American pumpkin pie

Pumpkin pie is a traditional American dessert. The baked goods are very tender, and by adding spices, the typical taste of the vegetable is immediately transformed.

Ingredients:

160 g flour;
100 g butter;
0.5 tsp. salt;
1 tsp. lemon juice;
300 g pumpkin;
5 tbsp. l. water;
200 ml condensed milk;
2 eggs;
0.5 tsp. cinnamon;
cardamom to taste;
ginger and nutmeg to taste.

Preparation:

Chop the butter straight into cold pieces, add salt and flour. Mix with your hands to form flour crumbs.
Now pour in cold water along with lemon juice, knead, collect the dough into a ball, wrap it in film and put it in the refrigerator for 30-40 minutes.
Afterwards, roll out the chilled dough, put it into a mold, make sides and into the oven. Bake for 12 minutes with a load or 6 minutes without a load, temperature 200 °C.
Grate the peeled pumpkin pulp, place it in a frying pan, add salt and simmer the vegetable until all the liquid has evaporated.
Then we put it into a blender and grind it to a puree, into which we then beat the eggs, pour in the condensed milk and pour in all the spices, mix.
Place the filling on the dough and place in the oven for 40 minutes, temperature 175°C.

Spices are a mandatory attribute of American pie, so they cannot be ignored, but, on the contrary, if desired, you can add other spices in the form of ground ginger or cloves.

Pumpkin-apple pudding

You will need:

Pumpkin - 0.5 kg;
Apple - 0.5 kg;
Milk - 250 ml;
Semolina - 6 tablespoons;
Sugar - 4 tablespoons;
Eggs - 3 pcs.;
Butter - for greasing the pan;
Powdered sugar - for decoration.

Preparation:

Wash the pumpkin, peel the skin and remove the seeds. Cut into arbitrary small pieces. Pour in milk and cook over low heat, stirring, for 10 minutes after boiling.
Peel and core the apples and cut into small pieces. Add to the pan with the pumpkin and cook for another 10 minutes.
Gradually add semolina, stirring and cook for 5 minutes. Turn off the heat and cool at room temperature.
Wash the eggs, separate the whites from the yolks. Beat the whites into a fluffy foam with a pinch of salt. Stir the yolks.
Add the required amount of sugar, yolks to the apple-pumpkin mixture and gently stir in the protein foam.
Place the pudding in a greased form and place in the oven, preheated to 180 degrees. Bake for 15-20 minutes, check the readiness with a toothpick - if after piercing the pudding it remains dry, then the pudding is ready. Decorate with powdered sugar.

Quick candied pumpkin

Candied fruits are perhaps one of the healthiest sweets, because they practically do not contain sugar or harmful additives. For children, candied fruits can easily replace store-bought sweets. And you can prepare this wonderful delicacy from pumpkin, and even at home.

1 kg pumpkin pulp;
1 glass of water;
one orange or lemon;
powdered sugar;
ground cinnamon.

Cooking method:

To prepare candied fruits, it is better to take a sweet variety of pumpkin. Peel it and cut it into small pieces.
Make syrup from sugar and water. Add orange or lemon cut into pieces along with zest to the syrup.
Boil the chopped pumpkin in syrup until it becomes soft. Cooking time is about 10 minutes.
Line a baking sheet with parchment paper and place the boiled pumpkin pieces on it.
For an hour, dry the future candied fruits in an oven preheated to 130 degrees.
When the delicacy is ready, take it out of the oven, let it cool, sprinkle with cinnamon or powdered sugar.

Candied fruits can be eaten instead of sweets, added to oatmeal, and also used as a filling for dumplings, pies, cakes and other desserts.

Candied pumpkin made with pumpkin, orange and cinnamon

If you have time, then, as an option, you can make the candied pumpkin transparent and jelly-like.

one medium pumpkin;
one large orange;
1 kg sugar;
650 ml water;
two cinnamon sticks;
two buds of cloves.

Cooking method:

Wash the pumpkin thoroughly, remove the peel and seeds and cut into medium cubes.
Cook syrup from water and sugar over low heat.
Throw the chopped pumpkin into the prepared syrup and cook together for 5 minutes.
Then use a slotted spoon to remove the pumpkin pieces from the syrup and let them cool at room temperature.
Add pre-diced orange, cloves and cinnamon to the remaining syrup. Again, bring everything to a boil, add the cooled pumpkin cubes to this aromatic mixture, and cook for another 5 minutes.
Then we take the pumpkin pieces out of the syrup again, cool and boil them in the syrup again. In total, this process will need to be repeated 4 times so that in the end we get transparent semi-finished products for candied fruits.
When we have repeated the procedure 4 times, we take the pumpkin out of the syrup, cool it, cover the baking sheet with parchment, and place future candied fruits on it.
Dry the candied fruits a little in the oven and transfer them to a glass dish or glass dish with a lid.

Candied pumpkin will be an excellent alternative to store-bought sweets and candied fruits, and can also replace fruit in the winter.

Pumpkin marmalade

This recipe for pumpkin treats may not be the most dietary, but it is incredibly tasty.

200 grams of pumpkin pulp;
a glass of sugar;
a pinch of vanilla;
2 tbsp. lemon juice or acid;
half a cinnamon stick.

Cooking method:

Grate the pumpkin on a grater as fine as possible. Add sugar to the pumpkin, stir, and let sit for 2 hours until the pumpkin properly releases its juice. Then add vanillin, lemon juice, cinnamon and mix everything. Place this mixture on low heat, stirring occasionally, and cook until the mixture thickens. We take ordinary ice molds, cover them with cling film, put the prepared mixture in them and let them harden in the refrigerator.

Homemade pumpkin candy recipe without sugar

The sugar-free pumpkin candy recipe can be classified as dietary. Therefore, people watching their figure can easily treat themselves to this delicacy. In addition, these sweets are very easy to prepare.

1 kg pumpkin;
400 grams of honey;
50 ml lemon juice;
a pinch of cinnamon;
a pinch of vanillin.

Cooking method:

clean the pumpkin from seeds and skin;
chop the pumpkin. To do this, you can use a grater, blender, meat grinder, etc.
mix all the components for the candies until a homogeneous viscous mass is obtained;
let the pumpkin mixture stand for 2-3 hours so that the pumpkin gives more juice;
pour the mixture into a saucepan and cook over low heat until the mixture thickens;
take ice molds and put the pumpkin mixture in them;
Let the candies harden in the refrigerator overnight.

The next morning you can serve pumpkin sweets for tea. They should be stored in the refrigerator.

Candy pumpkin recipe with cookies

500 grams of pumpkin;
100 grams of cream;
100 grams of biscuits;
100 ml water;
350 grams of honey;
50 grams of butter;
a pinch of cinnamon;
three pieces carnations.

Cooking method:

clean the pumpkin from seeds and skin, cut into small cubes;
heat the frying pan, put the pumpkin on it, and simmer a little for 30-40 minutes;
beat the stewed pumpkin in a blender until pureed;
mix water, cream, pumpkin puree and honey;
grind the cookies in a blender or meat grinder until crumbly;
mix the pumpkin mixture with crumbs;
put the workpiece to cool in the refrigerator;
Form balls from the cooled “dough” and roll them in cookie crumbs;
Place the formed candies in the refrigerator for 12 hours.

These candies can also be varied by filling with nuts, seeds or dried fruits. You can also roll the candies in coconut flakes, cocoa, grated chocolate, or even ground coffee.

Pumpkin marmalade. Simple recipe

200 grams of pumpkin baby puree;
200 grams of apple or peach baby puree;
30 grams of gelatin;
water;
spices (cloves, cinnamon, vanilla).

Cooking method:

According to the instructions, dilute gelatin in warm water until it completely dissolves.
Mix pumpkin, apple or peach puree in a saucepan and bring to a boil;
Combine diluted gelatin with puree and add spices;
Pour the mixture onto a dish and put it in the refrigerator to cool overnight;
In the morning, take out the container, cut the resulting marmalade into squares or diamonds, and roll in cocoa, nuts or powdered sugar.

Pumpkin chips in the oven

These chips will be an excellent replacement for unhealthy store-bought chips, because they are not only healthy, but also tasty.

300 grams of pumpkin;
50 grams of sugar;
spices (cinnamon, ginger, cloves, vanilla).

Cooking method:

thoroughly clean the pumpkin from seeds, skin and coarse fibers;
cut into thin slices;
roll each slice in sugar, which was previously mixed with spices;
cover a baking sheet with parchment and place pumpkin slices on it;
bake for 30 minutes at 200 degrees;
remove from the oven and let cool.

Candied pumpkin with honey

Candied fruits without sugar are healthier than their counterparts with sugar, and are prepared faster and with fewer calories.

400 grams of pumpkin;
200 grams of honey;
100 ml water;
one unpeeled orange;
powdered sugar and spices.

Cooking method:

Peel the pumpkin from seeds and peel. Cut the orange and zest into cubes.
Pour honey into the pan, add spices, pumpkin, orange and water.
Cook all this for 15-20 minutes.
Let the pumpkin cool. Place it on a baking sheet lined with parchment paper and put it in the oven for an hour. We select the minimum temperature and select the convention.
When the dessert is ready, sprinkle with cinnamon and powdered sugar.

Homemade pumpkin candies are an excellent, and most importantly, tasty and completely safe alternative for children and adults.

Delicious delicacy with pumpkin and cottage cheese

Product composition:

430 g pumpkin pulp,
2 large eggs,
2 tbsp. l. semolina and fat sour cream,
40 g butter,
330 g cottage cheese,
3 tbsp. l. granulated sugar,
a pinch of salt,
0.25 tsp soda and lemon juice.

Preparation:

Peeled pumpkin is grated on a grater with medium divisions.
Knead cottage cheese and softened butter in a deep bowl. Eggs, sand, semolina, and sour cream are added to it.
The soda is quenched with lemon juice and also poured into the mixture from the second step.
The ingredients are combined with grated pumpkin and mixed well.
The mixture is poured into the prepared baking dish.

The casserole is prepared for 50-55 minutes at 210-220 degrees.

Honey Butter Cupcake “Sweet Pumpkin”

This Honey Cinnamon Pumpkin Cake is perfect for fall and winter teatime. Put the kettle on and gather your family and friends at the table: the cake should be eaten warm, generously brushed with honey butter.

To prepare the puree, cut 1 kg of raw pumpkin pulp into medium pieces. Place on a baking tray lined with baking paper in a single layer. Bake in an oven preheated to 180°C until the pumpkin is soft. The pieces should still retain their shape. Cool slightly. Place in a blender bowl and blend until smooth. Cool completely.

Honey Butter Cupcake “Sweet Pumpkin”

To prepare 8-10 servings of “Sweet Pumpkin” you need:

400 g baked pumpkin puree
300 g flour
0.5 tsp each soda and baking powder
2–3 buds of cloves (ball only)
ground nutmeg on the tip of a knife
1 tsp. ground cinnamon
2 large eggs
150 g brown sugar
1 tbsp. l. vanilla sugar
100 ml extra virgin olive oil

For honey oil:

150 g butter 82.5% fat
3–4 tbsp. l. your favorite honey
sea salt

Prepare honey butter in advance: soften the butter to room temperature and beat with a mixer with honey and salt.
Preheat the oven to 180°C.
Sift flour with baking powder, salt and soda. Add all the spices by grinding the cloves.
Using a mixer, beat the eggs with brown and vanilla sugar into a fluffy foam. Without stopping whisking, pour in the olive oil.
Then add pumpkin puree, spoonful at a time. Mix the liquid pumpkin mixture with the flour until smooth. Place the dough in the prepared pan (about 25x12 in size) lined with baking paper.
Place a rack in the lower third of the oven and place the pan with the dough. Bake in preheated oven for 40-45 minutes. or until fully cooked. Serve Sweet Pumpkin Cake warm with honey butter.

Pumpkin cheesecake

This dessert looks very festive due to the color of the pumpkin, and also has an unusual delicate taste that guests will definitely like.

You will need:

Pumpkin - 250 g;
Sugar - 200 g;
Egg - 2 pcs.;
Egg yolk - 2 pcs.;
Butter - 100 g; Flour - 160 g;
Cocoa - 10 g; Baking powder - 1 teaspoon;
Cottage cheese - 400 g;
Sour cream - 50 g.

Preparation:

Let's prepare the base for the cheesecake. To do this, mix sugar, flour, cocoa and baking powder. Pour in the yolk and melted butter. Knead the dough, cover with cling film and place in the refrigerator for 1 hour.
Meanwhile, peel and seed the pumpkin, cut into small cubes and bake in foil in the oven until done, about 20 minutes. The pumpkin should become very soft. Grind with a blender into a homogeneous puree.
Take out the dough and place it in a pan lined with parchment. Bake in the oven for 7 minutes at 180 degrees.
Mix cottage cheese with sugar, beat in eggs and yolk, add flour and sour cream. Stir until smooth. Add pumpkin puree.
Pour the curd portion into the mold with the cheesecake base. Place in a rimmed baking sheet, into which pour hot water up to half the height of the pan. Set the oven temperature to 160 degrees and bake for one hour. You can check the readiness of the cheesecake by touching it with your finger - the surface should not be sticky. Turn off the oven and let the cheesecake cool with the oven door ajar.
Place the cooled cheesecake in the freezer for 20 minutes - this will make it easier to remove the dessert from the mold and allow it to remain intact.

Despite the fact that pumpkin is a vegetable, you can make a huge number of sweet and healthy desserts from it.
Experiment and you will definitely find your perfect pumpkin dessert. Save and share: