Quick pie with pumpkin and cottage cheese recipes. Pumpkin pie with cottage cheese, quick and tasty. Pumpkin curd pie: a simple recipe

First of all, let's prepare shortbread dough on sour cream, since it needs to be kept in the refrigerator for about an hour. Break a chicken egg into a deep bowl, add vanilla and regular sugar. Use a hand whisk or mixer and beat until thickened. The egg-sugar mixture will change color to a lighter color.
Remove the butter from the refrigerator in advance. It should be quite soft. You can melt it slightly in the microwave and let it cool. Add butter, sour cream of any fat content and baking powder to the beaten egg mass. Mix with a whisk until smooth.
Add sifted wheat flour in small portions. Start stirring with a whisk or spoon, if that is more convenient.
Place the thick dough on a floured board and continue kneading with your hands, gradually adding flour. It should work out soft dough, does not stick to your hands.
Ready dough Wrap in cling film or place in a plastic bag and refrigerate for 60 minutes.
Use the freezer if you're pressed for time.
The dough should harden slightly.
In the meantime, let's get on with the filling. Peel and rinse the pumpkin. Cut into small pieces. Place in a saucepan. Pour hot water and put on fire. Cook until soft, approximately 10-15 minutes from the moment of boiling.
We take cottage cheese of the preferred fat content. I take medium fat, 10%. Add to it a chicken egg, sour cream (20% fat or to taste), condensed milk, starch, vanillin. Mix well.
If you want a more homogeneous curd filling, puree the contents of the bowl with an immersion blender.
Place the boiled mixture in a colander and let the water drain. Cool slightly. Grind with an immersion blender or rub through a fine sieve.
Add condensed milk, starch, and cinnamon to the orange vegetable puree. You can also add ground nutmeg and ginger if desired. Stir. Two pie fillings are ready.
Prepare a round baking dish, approximately 20-25 cm in diameter. Grease the bottom and sides butter. Sprinkle with semolina. Turn the pan over to remove any remaining semolina. Remove the dough from the refrigerator. Roll out into a circle larger in diameter than the mold itself., since the dough should still cover the sides. Place in the mold and trim with your hands. Using the same principle, we poured the mass into the mold during preparation.
Place the curd and pumpkin fillings in the center, alternating them in turns, as, for example, when preparing a Zebra pie.
Preheat the oven to 170-180 degrees. Place the mold in the oven for 60-80 minutes.
The pie is ready. Cool well, remove from pan, cut into portions and serve. Isn't it just an incomparable, mesmerizing taste? Now you're convinced that pumpkins are good for more than just Halloween crafts.
Enjoy your tea!

Step 1: prepare the dough.

First of all, about 40–60 minutes before starting to prepare the dessert, take 50 grams of butter out of the refrigerator and give it a chance to soften. Then use a kitchen knife to divide this product into small cubes, move them into a deep bowl, add 75 grams there granulated sugar, a pinch of salt and grind them with a table fork to a thick paste.
Then break one chicken egg there and lightly beat everything until smooth. Add a teaspoon of baking powder to the resulting mass and begin to sift the wheat flour, in total you will need 150–200 grams.

You shouldn’t put it all at once; add it in small portions, while kneading the dough with a tablespoon. When this kitchen appliance stops helping, we continue the process on the working surface of the table until the semi-finished flour product acquires a soft, non-sticky, homogeneous, elastic structure.

Then wrap the dough in plastic cling film or pack it in a bag and put it in the refrigerator for 1 hour.

Step 2: prepare the pumpkin.

Meanwhile, using a sharp kitchen knife, peel 300 grams of pumpkin from dense skin, seeds and fibers. Then we rinse it thoroughly, dry it with paper kitchen towels, place it on a cutting board and chop it into small cubes or slices 1.5 to 2 centimeters in size.

Step 3: stew the pumpkin.

Next, move the pumpkin pieces into a small non-stick pan with a thick bottom, fill them with the required amount of purified water and place on medium heat, which immediately after the liquid boils, reduce to a minimum. Simmer the vegetable under the lid for 20–25 minutes until completely soft, stirring occasionally with a wooden kitchen spatula. Then put it in a colander and leave it in the sink for 5–6 minutes or until all the water has drained. After this, transfer to the same but clean pan and cool completely near the slightly open window.

Step 4: Grind the stewed pumpkin.

When the pumpkin has cooled, puree it using an immersion blender - this best option. If there is no such device, don’t be upset, use a food processor or an electric or regular meat grinder. As a last resort, we do it the old fashioned way, that is, we knead the aromatic slices to the desired consistency with an ordinary masher; of course, we won’t get a homogeneous mass, but it will also be very tasty.

Step 5: prepare the filling.

Now add one chicken egg to the chopped pumpkin, rub 300 grams of medium-fat cottage cheese through a fine sieve, sift a couple of tablespoons of wheat flour, add a pinch of salt, as well as two types of sugar: a teaspoon of vanilla and 100–150 grams of regular sand. Beat these products until fluffy and homogeneous using the same submersible blender or mixer. This process will take about 5-7 minutes, although everything is relative and depends entirely on the power of your kitchen appliance. As soon as the mixture takes on the desired viscous, one might say, glossy structure, we move on.

Step 6: form a pie with pumpkin and cottage cheese.

Turn on and preheat the oven a 180 degrees Celsius. Then sprinkle the kitchen table with a small amount of sifted wheat flour, a tablespoon is enough. Place the dough that has been sitting in the refrigerator on it, press it lightly with a clean palm so that you get a round cake, and using a rolling pin, roll it out into a layer up to 1 centimeter thick.

Carefully lift the resulting base with a wide metal kitchen spatula and carefully transfer it to the bottom of an ungreased round non-stick or heat-resistant pan with sides no lower than 5–6 centimeters.

We press the dough with our palms so that it lies evenly on the inner surface of the selected dish, and we tuck the pieces of the hanging semi-finished flour product down, while at the same time making a relief pattern along the edge with our fingers, now the baked goods will turn out not only tasty, but also beautiful.

Next, helping yourself with a tablespoon, spread the entire curd and pumpkin filling onto the surface of the formed base, distribute it in an even layer and proceed to the next, almost final step.

Step 7: bake a pie with pumpkin and cottage cheese.

Place the formed pie on the middle rack of an oven preheated to the desired temperature and bake it for 45–50 minutes, during which it will reach full readiness. After the required time, we put oven mitts on our hands and move the hot pan with the dessert onto a cutting board that was previously placed on the countertop. Let us cool the divinely smelling delicacy to warm or room temperature, decorate it if desired and begin tasting.

Step 8: Serve the pie with pumpkin and cottage cheese.

Pie with pumpkin and cottage cheese is served warm or completely cooled as a dessert. Before serving, it is decorated with powdered sugar, whipped cream, sour cream, air cream either pour honey over it and place it on the table in the form in which it was baked, or immediately in portions on plates.

As an addition to such a miracle, you can offer sliced fresh fruits, berries, and scoops of ice cream, although even without these delicacies this dish will captivate your entire family from the first bite. Well, it’s nice to savor such a product with tea, jelly, milk, yogurt or other favorite drink. Cook with pleasure and enjoy!
Bon appetit!

If desired, you can add finely chopped dried fruits or dried berries to the filling: figs, dried apricots, prunes, raisins, banana, strawberries and even dried cherries;

An excellent replacement for butter is margarine for premium baking with a minimum liquid content and maximum fat content;

Water from stewed pumpkin You can not drain it, but use it to cook a delicious, very aromatic syrup and pour it over finished baked goods or use it for other desserts.

Calories: Not specified
Cooking time: Not specified

Today we will make a pie with pumpkin and cottage cheese. A simple recipe made from the most common ingredients will please your household. It is very tasty and moderately sweet. By the way, the sweetness of the fillings can be adjusted as desired. This pie will attract attention not only with its appearance, but also delicate taste. Therefore, it is worth preparing. Prepare this very tasty and healthy one for your children.

Required Products:

For the test:

- butter – 80 gr.,
- chicken eggs – 2 pcs.,
- sugar – 4 tbsp.,
- sour cream (20%) – 2 tbsp.,
- baking powder – 2 tsp,
- wheat flour – 350-380 gr.

For the pumpkin filling:

- peeled pumpkin – 350 gr.,
- sugar – 3 tbsp.,
- starch – 2 tbsp.,
- vanilla extract– to taste,
- cinnamon - to taste.

For curd filling:

- cottage cheese – 400 gr.,
- chicken eggs – 2 pcs.,
- sour cream (20-30%) - 3 tbsp.,
- sugar 4 tbsp,
- starch – 2 tbsp.,
- vanilla extract - to taste.

Detachable form with a diameter of 22 cm.

Recipe with photos step by step:

1. Peel the pumpkin and cut into cubes. Transfer to a saucepan and add a little water (to cover the squash). Place on the fire and from the moment it boils, cook the pumpkin for 10-15 minutes until it becomes soft. Place the boiled pumpkin in a sieve (colander) to drain excess liquid. Cool it to room temperature.

2. While the pumpkin is cooling, prepare the pie dough. To do this, mix the eggs with sugar in a bowl and beat with a whisk.

3. Then add sour cream and softened butter. Also beat with a whisk or mixer until all the ingredients are mixed and the mass becomes homogeneous.

4. At the end, add the sifted wheat flour and baking powder. Knead into a soft, smooth and elastic dough. Roll into a ball, wrap in cling film and place in the refrigerator for 20-30 minutes.

5. Grease a baking dish with butter (bottom and sides) and sprinkle with flour. Roll out the dough into a round cake and transfer to the mold. Press well and form high sides.

6. For the pumpkin filling, mix the cooled boiled pumpkin with sugar and starch.

7. Using a blender, grind (beat) until smooth. Add cinnamon and vanilla extract if desired.

8. For the cottage cheese filling, mix soft cottage cheese with sugar, starch and vanilla extract.

9. Combine full-fat sour cream and chicken eggs with the rest of the ingredients.

10. Using a blender, beat the curd filling until smooth.

11. When all the components are ready, you can begin to “assemble” the pie. Pour 2-3 tablespoons of curd filling into the center of the dough piece.

12. Then pour pumpkin cream on top (in the central part), also 2-3 tablespoons.

13. Next component - curd mass, also added to the center of the pie. Over time, all layers of fillings spread out to the sides, forming “rings”.

14. Similarly, pour pumpkin and curd filling alternately until the dough piece is filled. Rub the mold a little to make the surface even.

15. Bake the pumpkin and cottage cheese pie in a preheated oven at 1800C until done, about 40-45 minutes. Check the readiness of the pie with a wooden skewer. Cool the finished pie slightly without removing it from the oven. This one turns out very tasty.

16. Pie with pumpkin and cottage cheese, a simple recipe for those closest to you is ready. You can gather everyone to the table.
Bon appetit!

We suggest you prepare a pumpkin and cottage cheese pie in the oven. You can prepare baked goods for tea very quickly. Thanks to this filling, the pie turns out very juicy, soft and amazingly aromatic!

Despite the large number of ingredients, this pie is prepared very quickly and simply. The shortbread dough, which serves as the basis of the pie, is kneaded in just 5 minutes. But if you don’t want to bother with dough, you can make a pie with cottage cheese and pumpkin without it. Then instead of a pie you will get a tender and fragile casserole.

To make the pie even more beautiful and elegant, it is better to use pumpkin with bright orange flesh. Butternut squash is ideal for this; it not only has a beautiful color, but also unique taste and aroma. Prepare it too, it turns out very tasty.

Ingredients:

Dough:

wheat flour – 150 g;
butter – 100 g;
granulated sugar – 50 g;
yolk – 1 pc.;
salt – a whisper.

Pumpkin filling:

pumpkin – 500 g;
granulated sugar – 2 tbsp;
egg – 1 pc.;
starch - 1 tbsp.

Curd filling:

cottage cheese – 600 g;
granulated sugar – 70 g;
egg – 2.5 pcs.;
starch – 1.5 tbsp.
vanillin – 1 g.

Recipe for making pie with pumpkin and cottage cheese

For cooking shortcrust pastry Combine butter, sugar and flour sifted with salt. The butter should be cold and should not be removed from the refrigerator in advance or melted.

Using a fork, grind the prepared ingredients into homogeneous crumbs.

Break one egg and separate the yolk from the white. Add the yolk to the main mixture. We will use the protein when preparing the filling.

Knead the stiff dough with several movements. You cannot knead the shortbread dough for a long time. Roll the dough into a ball, wrap it in a plastic bag and put it in the refrigerator while preparing the filling.

Now let's make the pumpkin filling. Peel the pumpkin and cut into medium cubes.

Place the pumpkin in a small saucepan and add about 1/3 cup water. Cover the pan with a lid and boil the pumpkin for about 15 minutes. Then drain the water and cool the pumpkin.

Add a little sugar, starch and one egg to the cooled pumpkin.

Using an immersion blender, blend the pumpkin until smooth. The pumpkin filling is ready.

For the curd filling, combine cottage cheese, sugar, vanillin, starch and two chicken eggs. Add the remaining protein here.

Also using a blender, beat the cottage cheese until pureed. It should be uniform and without grains. The cottage cheese filling is ready.

Grease the baking dish vegetable oil. Take the dough out of the refrigerator and spread it over the bottom of the pan with your hands. We also make small sides.

Place two tablespoons of curd filling in the center of the dough.

Place two spoons of pumpkin filling in the center of the curd filling.

Thus, alternating each other, lay out all the filling.

Delicate, light, moderately sweet, with a pleasant aroma of juicy pumpkin - this curd pie with marble filling will outshine even the most exquisite cake!

Another priceless advantage of our open pie is that it is prepared from the simplest and most inexpensive ingredients, which means you don’t need to run headlong through the shops looking for unfamiliar problematic ingredients.

By texture and appearance Pie is very similar to cheesecake, but without the fuss!

1. Butter and eggs should be at room temperature.

2. The recipe uses cane sugar, which gives a light caramel color to the cake. If there is no such sugar, take ordinary white sugar.

3. Do you want the pie to be as dietary as possible? Use low-fat cottage cheese, the taste will not be affected.

4. The amount of sugar for fillings can be adjusted to your taste.

5. Important: both fillings must be at the same temperature, otherwise the pie will not bake well.

RECIPE FOR CHEEK PIE WITH PUMPKIN

What you need:

Dough:
2 large eggs
5 tbsp. Sahara
100 g butter

400-500 g flour
2 tsp baking powder

Pumpkin filling:
400 g pumpkin pulp
1 large apple (200 g)
4 tbsp. Sahara

cinnamon - to taste

Curd filling:
600 g cottage cheese (it is ideal to use cottage cheese with a fat content of 9%)
2 large eggs
3 tbsp. sour cream 20% fat
5 tbsp. Sahara
3 tbsp. potato starch
vanillin - to taste

springform mold (we had a mold with a diameter of 25 cm)

How to make cottage cheese pie with pumpkin:

1. Peel the pumpkin and cut into small cubes. Boil in water or steam until soft, checking with a fork.

2. For the dough, combine eggs and sugar.

Whisk for 1 minute. The sugar should be almost completely dissolved. But don’t be overzealous, we don’t need steep peaks!

Add softened butter and sour cream, mix with a whisk into a homogeneous mass.

If the oil has not completely dispersed and small lumps of oil remain, it’s okay.

3. Sift the flour with baking powder and add to the egg-butter mixture. It is better to add flour gradually so that the dough does not turn out too thick.

Mix gently with a spoon.

4. Transfer the resulting mass to the table and knead into a soft dough that does not stick to your hands, adding flour as needed. The finished dough is soft, but not elastic. The consistency resembles mastic or children's plasticine. Place the dough in a bowl, cover with cling film and refrigerate for 30-50 minutes.

5. For the pumpkin filling, peel and seed the apple and cut into small cubes. Add boiled pumpkin, sugar, cinnamon and starch.

Using an immersion blender, puree until smooth.

6. For the curd filling, combine cottage cheese, eggs, sour cream, sugar, starch and vanillin.

Make puree using a blender.

7. Back to the dough: use your hands to shape it into a ball and roll it out into a circle 7-9 mm thick.

8. Grease the mold with butter and spread the dough evenly, not forgetting to distribute it along the sides.

Place the filling in the center, alternating layers, as in the photo.

For convenience, you can use a soft silicone spatula, carefully leveling each layer.

9. Once both fillings are in, use your fingers to lower the sides of the pie a little.

10. Place the pie in the oven, preheated to 190°C, and after 10 minutes, reduce the temperature to 160-170°C. Bake for about 1 hour or until done, checking with a wooden stick to ensure it remains dry.

11. Leave the finished pie at room temperature until completely cool, then refrigerate for 2-3 hours.