Pumpkin pie with semolina in the oven

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to bake pumpkin pie with semolina? Take and prepare our simple ingredients.

2. STEP 2

   

   Peel and seed the pumpkin, cut it, and boil it in water over low heat. Then drain the water and leave to cool. Crush the cooled pumpkin or grind it in a blender to make a puree.

3. STEP 3

   

   For the test. Grate the cold butter on a coarse grater, add flour and salt and rub everything with your hand.

4. STEP 4

   

   In 2 tbsp. Whisk 1 egg in a tablespoon of cold water, add to the flour mixture and knead the dough. Add flour if necessary.

5. STEP 5

   

   Wrap the finished dough in a plastic bag and refrigerate for 30 minutes.

6. STEP 6

   

   For the filling, beat the pumpkin puree with a mixer at medium speed, gradually adding sour cream, egg, sugar, cinnamon, nutmeg, ginger, and salt. If you are not sure about the density of the filling, you can add 2 tbsp. semolina and 1 tbsp starch.

7. STEP 7

   

   Line the pan with oiled parchment paper. Gently roll out the dough wider than the pan to create sides. Lay out the dough and filling.

8. STEP 8

   

   I ended up with a high side, so I lowered it by pressing down with the end of a fork at an angle. So the edges became jagged.

9. STEP 9

   

   Bake the pie in an oven preheated to 200 degrees for 30-40 minutes.

10. STEP 10

    

    Pumpkin pie “Yellow Mood” is ready. Let it cool slightly and you can remove it from the mold.

11. STEP 11

    

    Bon appetit!

Comments on the recipe

Crazy KARAMEL

08.08.2023

5

I've been eyeing pumpkin pie recipes for months now. I had just a pumpkin lying around, saved precisely for this purpose. I chose this particular recipe for Pumpkin Pie with Semolina in the Oven and didn’t regret it for a second! I don’t know people who don’t like shortbread dough. It's easy to mix and even easier to eat :). For those who are afraid of a soggy dough, I advise you to keep the pie base in the oven for a while before adding the filling. It took my oven half an hour to cook this miracle. I couldn’t stand it for a long time: I cruelly killed the pie while it was still warm. For pumpkin lovers - just the thing! Tender, tasty, with a rich pumpkin flavor. For those who don’t like this fruit, I would probably advise adding cottage cheese to the filling, or playing a little magic with the ratio of pumpkin and sour cream. But, as a big pumpkin fan, I’m delighted with the result!

Nina

08.08.2023

4.8

The pie turned out very tender, I would say like a dessert. The dough according to this layout was not entirely successful, although this is not the first time I have made shortbread dough. Here it turned out not so crumbly, but perhaps for the better, because... The flavor balance between the sweet pumpkin and the bland crust goes well together.

Lyudmila

08.08.2023

4.7

I tried pumpkin for the first time when I was in the hospital: a woman gave it to me - it turned out to be a very sweet, tender and pleasant-tasting dish. Previously, I didn’t perceive pumpkin as a product, but now I pay attention to such recipes!!! A big plus is that there are step-by-step instructions with photos - I really love this site for that! And thank you so much for the recipe!!!

Faith faith

08.08.2023

4.9

Lyudmila, thank you for your feedback. Cook for your health.

Anna

08.08.2023

4.7

Verochka, this pie is amazing!!! Bright as the autumn sun!!! I will definitely prepare and bring a report!!!

Faith faith

08.08.2023

4.8

Thank you, Anna . We are waiting for the photo report.

Elll123

08.08.2023

4.5

Well, what is this, what is this. The indicated amount of flour is twice as much as needed! Everything is ruined!