How to Make Pumpkin Pies: 5 Oven and Multicooker Recipes

Pumpkin pie is so popular that it has even appeared in Minecraft. However, if virtual recipes don«t appeal to you, we have 5 ways to make delicious pumpkin pies easily and effortlessly. Especially since October is the month of pumpkin and Halloween.

Pumpkin Pie with Kefir

This is almost a classic; the recipe is simple and will take less than an hour to prepare. You will need:

• pumpkin — 260 g;

• chicken eggs — 3;

• kefir — 200 ml;

• wheat flour — 260 g;

• ground cinnamon — 0.3 tsp;

• pumpkin seeds — 1 tbsp;

• sugar — 180 g;

• vegetable oil — 70 ml;

• baking powder — 10 g.

Beat the eggs until stiff peaks form, then pour in the kefir and vegetable oil, and beat again. Add the flour and baking powder, and mix until completely homogeneous.

Grate the pumpkin on a coarse grater. Place half of the prepared batter into the pan, then sprinkle with cinnamon and evenly distribute the pumpkin. After that, add the remaining batter, smooth it out, and decorate with pumpkin seeds.

Bake the pumpkin pie for 35 minutes in an oven preheated to 180°C (356°F).

Pumpkin Pie in a Multicooker

For those who don«t like dealing with the oven, here»s an easy recipe for making pumpkin pie in a multicooker. You will need:

• pumpkin — 300 g;

• eggs — 2;

• wheat flour — 200 g;

• butter — 50 g;

• vegetable oil — 4 tbsp;

• breadcrumbs — 2 tbsp;

• baking powder — 1.5 tsp;

• vanillin — ½ packet;

• salt — 5 g;

• powdered sugar — 20 g;

• breadcrumbs — 2 tbsp.

Sift the flour, add sugar and baking powder, and mix. Peel the pumpkin, cut into cubes, and grind. Add eggs to the chopped pumpkin and mix. Then add vegetable oil and mix thoroughly again.

Add the dry mixture of baking powder, sugar, and flour here, and knead the dough. It should be almost homogeneous and quite thick.

Sprinkle the multicooker bowl, greased with butter, with breadcrumbs, pour in the dough, and cook the pie on the «baking» setting for 55–60 minutes. Let the pie cool, then remove it from the multicooker and sprinkle with powdered sugar on top.

Pumpkin Pie with Cottage Cheese

This is almost like cheesecake, only much tastier, healthier, and easier to make. To prepare the pumpkin pie, we will need:

• pumpkin puree — 200 g;

• sour cream — 150 g;

• cottage cheese — 200 g;

• eggs — 3;

• butter — 115 g;

• flour — 180 g;

• sugar — 160 g;

• cornstarch — 1.5 tbsp;

• ground cinnamon — 1/3 tsp;

• vanillin — ½ tsp;

• salt — ½ tsp;

• ice water — 45 ml.

Bake the peeled and deseeded pumpkin in an oven at 200°C (392°F) until soft, then make it into a puree.

Mix salt, sugar, and flour, add butter, and rub into crumbs. Make a well in the center and slowly add ice water. The dough will come together into a ball on its own, and you won«t need to knead it.

Roll out the dough to 2–3 cm thick, place it in the pan, prick it with a fork, and bake in a preheated oven at 180°C (356°F) for 20 minutes. Let it cool and freeze for 2 hours.

Pass the cottage cheese through a sieve, mix with sugar and sour cream until homogeneous. Add eggs, starch, vanillin, and mix thoroughly again.

Remove the baked pie base from the freezer and spread 300 grams of filling on it. Carefully cover with plastic wrap and refrigerate for an hour.

Mix the remaining filling with pumpkin puree and cinnamon, then pour it over the pie base and filling. Bake in an oven preheated to 160°C (320°F) for 45 minutes.

Let the pie cool and refrigerate for 3 hours. After that, you can enjoy the taste of pumpkin pie with cottage cheese.

Pumpkin Pie with Condensed Milk

Pumpkin and condensed milk together? What? Yes! This recipe is also called American pumpkin pie, and the pumpkin for it should be very sweet. You«ll need familiar ingredients:

• pumpkin — 300 g;

• wheat flour — 160 g;

• eggs — 2;

• condensed milk — 200 g;

• butter — 100 g;

• ginger — ½ tsp;

• ground cinnamon — ½ tsp;

• lemon juice — 1 tsp;

• salt — 5 g.

Peel and deseed the pumpkin, cut into small pieces, and place in a baking dish. Bake in a preheated oven at 180°C (356°F) for 40 minutes, then make a puree.

Grate the butter, mix it with flour and salt, and knead the dough until homogeneous. Spread the dough in the pan, 4 cm high, prick with a fork several times, and bake in the oven for 15 minutes at 180°C (356°F).

Beat 2 eggs together with the pumpkin puree, add cinnamon, ginger, condensed milk, and lemon juice, then beat the filling again and pour it over the crust. Place the pie in the oven for 40 minutes at 180°C (356°F). When the filling becomes firm—the pumpkin pie with condensed milk is ready.

Pumpkin Pie with Semolina

This recipe will appeal to health enthusiasts and clean eating advocates, as no flour is used in making the pumpkin pie. And children love it, even those who turn up their nose at semolina porridge (we tested it). Write down the ingredients:

• semolina — 200 g;

• pumpkin — 200 g;

• lemon — 1;

• egg — 1;

• kefir — 250 g;

• vegetable oil — 50 g;

• butter — 30 g;

• baking powder — 5 g;

• sugar — 50 g;

• salt — 3 g.

Pour semolina into kefir, mix, and let sit for 10 minutes. Add sugar and egg, and mix thoroughly. Now add vegetable oil and baking powder, and mix again.

Peel and deseed the pumpkin and grate it on a fine grater, zest the lemon and add to the dough. Mix until homogeneous.

Grease a baking pan with butter and dust with flour, then pour in the dough. Bake for 40 minutes in an oven preheated to 180°C (356°F).