Pumpkin pie


Almost a year ago I was posting this recipe on the blog. It was pretty successful, probably because it’s the season. I will present this recipe again for two main reasons: on one hand, because I don’t have much time these days, and on the other hand, because the number of my readers has tripled since last year (and the number of RSS followers is 8 times bigger, thank you) and some of them – of you – are asking for pumpkin pie recipes via email. Let me tell you what happens in this story:
For the dough, you need two cups of flour, one egg, one tablespoon of sugar, a bit of salt, a tablespoon of honey, a tablespoon of apple vinegar, two teaspoons of oil and a cup of lukewarm water. There’s not too much, as you can see. The filling – one large piece of pumpkin (I chose a sweet, ripe pumpkin), two cups of sugar (I store the sugar in the airtight jar you see, together with two vanilla pods, this way I always have vanilla flavored sugar), a few walnuts and a tablespoon of cinnamon. First, I kneaded the dough until it came off my fingers. I let it rest while I handle the problem of the filling.

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I cracked the walnuts…

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I boiled them in wine with sugar and a bit of cinnamon.

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The pumpkin, grated and mixed with sugar and cinnamon, was softened on the stove for about a quarter of an hour, without any oil or water.

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I diced the walnuts and mixed them with the pumpkin.

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I stretched the dough into rather thin sheets. I put the pumpkin and walnut filling over the sheets on half of the surface.

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I then rolled the sheets and I obtained some rolls full of sweet and flavored pumpkin.

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I made incisions on each of them, I brushed them with a whisked egg and then I put them in the oven for 35 minutes at 170 degrees Celsius (you can go higher, up to 180 degrees, but it’s important how your oven bakes, as 180 degrees might be too much in some cases).

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After taking the pie out of the oven, I let it cool and only afterwards I powdered sugar on it.

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If I have a free hour, maybe I’ll make this pie next weekend because I’m craving for it even more now that I’m looking at it again.

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Stay healthy.

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Special thanks to
Oana Bodnariuc, Authorized Translator

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