Simple pumpkin pie with cottage cheese and pumpkin in the oven

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make a simple pumpkin pie with cottage cheese and pumpkin in the oven? Prepare your food. Take cottage cheese with a fat content of 5-9%, pumpkin - bright orange. You can use regular wheat, whole wheat or oat flour for the cake. With oat flour, your pie will be gluten-free. If your eggs are small, take 4 pieces. Cottage cheese, eggs and butter should be at room temperature, so remove them from the refrigerator in advance.

2. STEP 2

   

   Peel the pumpkin and remove seeds, then cut into large slices. The net weight of the pumpkin after processing should be 500 grams, so take the pumpkin with a reserve.

3. STEP 3

   

   Wrap the pumpkin in foil and bake in the oven for about 40 minutes at 180°C until soft.

4. STEP 4

   

   Remove the finished pumpkin from the oven and cool.

5. STEP 5

   

   Combine pumpkin and cottage cheese in a bowl.

6. STEP 6

   

   Beat everything thoroughly with a blender. You should get a thick, soft and homogeneous mass without pieces of pumpkin or grains of cottage cheese. You can beat everything separately, and then combine and mix, but I am for speeding up and optimizing the cooking process where possible.

7. STEP 7

   

   Add sugar and soft butter at room temperature. Beat everything with a mixer until smooth.

8. STEP 8

   

   Add the sifted flour and beat everything again. I used half each of regular and whole wheat flour. If the dough seems too thick, it’s okay, because you will still need to add eggs. They will liquefy the mixture to the desired consistency.

9. STEP 9

   

   Add the eggs one at a time, beating until smooth each time.

10. STEP 10

    

    The result should be a fluffy, thick, but flowing dough. After beating, the whisk mark remains or is tightened, but very slowly.

11. STEP 11

    

    Place the pumpkin-curd dough into a parchment-lined and greased baking dish (Ø 20-22 cm) and smooth it out. Place the pie in an oven preheated to 180°C for 15 minutes. Then reduce the temperature to 120°C and bake for about 1 hour. Leave the finished pie in the cooling oven with the door ajar for another 10-15 minutes.

12. STEP 12

    

    Then remove the cake from the pan and cool completely at room temperature. Cut it into pieces and serve. The next day after refrigeration, it tastes even better and has a cheesecake-like consistency. Bon appetit!

Comments on the recipe

Natalia M

16.12.2023

5

I would like to immediately say thank you to the author of the recipe for a simple pumpkin pie with cottage cheese and pumpkin in the oven! This cake is unlike anything I've ever baked. Neither a pie (sponge or muffin) nor a cottage cheese casserole can compare with the delicate consistency of this pastry. It really does taste a bit like cheesecake. The cut is perfectly smooth. Despite the tenderness of the pie, it slices perfectly, the pieces are even. And the pie itself is easy to transfer to a plate. I baked it in a ring with a diameter of 20 cm. It turned out to be 4.5 cm in height. I wrapped the ring with foil from the bottom and coated the bottom and sides with vegetable oil. I additionally lined the sides with strips of parchment. I baked it strictly according to the directions in the recipe. After the oven, the pie cooled on the table in the ring, then I removed the ring and put the pie in the refrigerator. To prevent it from getting too windy, I made a cap out of foil. I note that I kneaded the dough according to the recipe, but added the zest of one tangerine and a couple of slices without films. The citrus added extra aroma and flavor. You can hardly feel the pumpkin in this pie. Knead the dough in a blender until it has a homogeneous, smooth consistency. I advise all pumpkin lovers to make this pie, and I advise those who don’t too - it’s very tasty!

GALINA Galina

16.12.2023

4.9

I don’t know why there aren’t thousands of enthusiastic comments here, the pie deserves your attention, friends. I made it yesterday and it turned out to be a very tender cottage cheese pie with a light, non-obtrusive hint of pumpkin. Insanely delicious! It tastes even better on the second day!!!

Elena

16.12.2023

5

Now this is my favorite pie. I've baked it twice already - it disappears instantly, it's tender and very reminiscent of cheesecake. I also added orange zest.