Traditional recipes

Pumpkin pie

Pumpkin pie

Sift the flour on the table, make room in the middle, put the oil, salt and hot water. Mix first with a spoon, and when it starts to set, knead the dough by hand. A uniform, homogeneous, more soft dough should result. If necessary, hot water can be added. After kneading, beat the table well and then let it sit for 10 minutes, covered with a napkin.

Cover the table with a clean tablecloth, sprinkle with flour and spread the dough with a wire rod. Cover again with a napkin and leave for 15 minutes. Then spread the sheet, by hand, all around, with a lot of patience and care, so as not to break. The edges of the sheet must go beyond the edges of the table, and the sheet must be as thin as a cigarette sheet. It must be visible to the table through it.

The remaining thick edge is torn all around, and the rest of the sheet is left to dry for a few minutes. Grease the entire surface with oil, then sprinkle the filling. With the help of the tablecloth, roll the sheet with the filling, resulting in a roll. Put it in a pan greased with oil, grease the roll on top with oil and put it in the oven. It's ready when it's nicely browned on top, and the sheet is crispy.


The amount of pumpkin differs depending on your preferences. Cut the pumpkin, peel it and grate it. Sprinkle on the dough sheet and sprinkle caster sugar on top. The grated zucchini can be hardened with sugar, a little cinnamon is added, and after it has cooled, it is spread on the sheet and rolled.

When the pie is ready, take it out of the oven and cover it with a napkin until it cools down. Cut suitable pieces and powder with vanilla sugar.

Pumpkin pie

I don't know if you thought about what I wrote in a comment, but now I'm really forced to make my husband this pie! Now is the time!

I will definitely try the pie if I find a pumpkin of the one in the pictures, we haven't seen a pumpkin like this in our country. I make pies the same way but with apple filling and they are called & quotstrudele & quot

Zina, I thought that if you don't prepare pumpkin pudding for your husband, then I'll give you another option :)
I'm not sure what you mean, in your own field?

Peter, you don't have to use a pumpkin exactly like the one I used. I wanted to take the pumpkin I knew as a child, the "white" and round one we call the "Turkish pumpkin". But someone told me that this long yellow pumpkin would be better. It seemed to me that it was a little sweeter, but it's not a big difference.
I also make these pies with apple filling, I will probably put some pictures with them as soon as possible.

I also make pie / strudel with purchased sheets, but I use 3 sheets each and I grease each one with oil, then I spread the filling evenly. I haven't tasted your pies so I can make a comparison, so I can't say that my version is better, but you can try anyway. CLAUDE

Let's say that both are equally good :) I put 2 sheets each to be able to fill the tray, not necessarily because I like 2. I don't really respect the recipes, I usually adapt them according to how it suits me. the moment I cook. At the end, after tasting them, I decide whether to post them on the site or not :)

seems simple. It must be tried.

You're killing me with this pumpkin. last year I really didn't get to eat.

Hi ! I also have a question: where can I get this pumpkin for pie?
Thank you! :)

With pleasure! :)) Pumpkin can be found almost everywhere - in markets, in hypermarkets. You can use any variety of pumpkin pie (round, elongated).

OK. Thank you very much! Is this pie as tasty as they say? I have to prepare it for the Certificate work :)

It probably depends on tastes, but I really like it. If you are sure that you are allowed to use purchased pie sheets, then I wish you good luck with the certificate!

Hi! a question: don't you put butter between the sheets or don't grease them with oil? I think that if you cook the pumpkin with the sugar + the essence of something before and the cinnamon comes out tastier (the spices are stronger in taste if they are hardened a little before).

all the best and increase cooking.

Hello, Florin! I think you didn't read the recipe very carefully :) Otherwise I don't understand the question, since I put 200 ml of oil - part on the pumpkin composition inside and with the rest I greased the pies after I crammed them in the tray . I do not deny that the taste could be potentiated by hardening the pumpkin, but I try to choose the simplest solution in my recipes. And it's as if I don't feel like wasting my time cooking the pumpkin and then washing the used pan: D

Hi, Robert. Because I still have a pumpkin this fall, I thought I'd make a pie. out of habit) I also read the comments. Regarding the last one (Florin) I think you were a little nervous because you didn't give him any credit. And to enlighten you I will tell you that I also used pumpkin so, like you. Until one day when I found myself, on the table with a relative from the country. love.) you are stupid. Do you spoil pumpkin goodness? & Quot And of course she took all my attributes from the kitchen. Now, don't get me wrong: I'm short, and then thin, and she weighs about 120-130 kg. So I let the madwoman make her damblaua. The idea is that she hardened the pumpkin and used it when it got colder. Robert, it's even better doing this. can be consumed by everyone: children, the elderly (you know they also have problems with teeth). I do not tell you to give up your recipe, but as you answered me once, you can alternate. And if you have problems with washing an extra pan, let me give you a little advice: when you make the pie, make sure you have a feminine presence (not mom!). You don't even know what miracles happen when washing dishes in tandem! I stop. With sympathy, Mariana.

Mariana, it's not about nervousness, because if I'm nervous it means that in no case does it burn me to read the messages on the blog, especially to start answering :) I receive a lot of messages (on the blog, on fb, by mail) and sometimes time just doesn't allow me to deal with them, and that makes me answer by writing exactly the first thing that comes to my mind at that moment, and sometimes this can make certain things to be interpreted differently. If at the end we add a kindness like "very good idea with the quality of the pumpkin, thank you for the advice", then probably everything was perfect. I really think that Florin's tip is good, I also know people who cook pumpkin for pumpkin pie, but I like simple and quick recipes, I try not to stay in the kitchen all day. I should have mentioned in the recipe that the pumpkin can be hardened, but either I forgot to write it, or I probably forgot that it works and hardened - I have no idea which one, the recipe is published a long time ago, in October 2010 :)
Your idea of ​​washing dishes in tandem seems interesting, but I don't think it would work a miracle in this case :) I want to be the chef of the kitchen, my friend wants the same thing, so that makes us collaborate very rarely: D

How to prepare the delicious Dobrogean Pie.

I found at Kaufland unfrozen pie sheets, 18 sheets in the package and I really liked them, I gladly recommend them.
Grease the inner walls of a heat-resistant form with 20 gr butter.
Melt the rest of the butter and grease each pie sheet with it.

How I did it: I spread the sheets in the package on the foil with which they were wrapped, then I rolled them from one end, on the twister, leaving the last sheet stretched on the foil.

I greased the spread sheet, with melted butter, with a brush, then I rolled the other sheets over it, placing them carefully end to end.

The sheets are quite fragile, so I worked carefully, so I used the twister.

You can also take it sheet by sheet, but there is a risk of it breaking.
The last sheet on the roll glued to the greased one, and on the rest, I rolled them back on the rolling pin.

I greased the sheet again with butter and again I rolled the sheets on the twister over it and so on, until I finished the first group of 6 sheets.

There were 18 sheets in a package, so I formed 3 groups of 6 sheets each.

We are preparing the filling for the Dobrogean Pie.

Mix the cheese with 350 gr of sour cream and divide it into three.
Spread each part of the cheese over the three groups of pie sheets and roll them lightly on each one, obtaining three rolls, which we place next to each other, in the form for baking.
We prick them from place to place with a fork.
Mix the four eggs with a little salt, then mix them with the remaining cream and pour the mixture over the cheese rolls.
Shape the pie with the preheated oven and leave it for about 40 minutes at 180 degrees, or until it browns nicely on the surface.
It is good both hot and cold, powdered with sugar.
Good appetite!

Pumpkin pie. The easiest and healthiest recipe possible. It conquers you from the first… bite!

I chose from the dozens of pumpkin pie recipes, from the simple and easy-to-cook pumpkin pie to the pumpkin pie “combined” with apples or walnuts, or caramelized with a quince yellow, the recipe of the late Radu Anton Roman, who described it in his unmistakable style as on "A fragrant and tender Ialomita tart, for the pampering of the most pretentious gourmet".

Ingredients for pumpkin pie

  • 1 kg of flour
  • 4 eggs: 3 for the dough and one for the greased
  • 400 gr sugar
  • 1 yeast nut
  • 1 large cup of milk
  • 3 tablespoons sour cream
  • 1 bowl with grated pumpkin
  • 1 packet and a half of butter for the dough and 50 gr for the greased tray

Preparation for pumpkin pie

"Dissolve the yeast in warm milk and cream, then rub the butter with sugar until it foams. Add the eggs over the butter rubbed with sugar, then the yeast with milk and cream. When well combined, add the flour, vanilla sugar and grated lemon peel. Those who wish can add cinnamon powder and a little salt to enhance the taste. Knead the composition with hope, then let it rest. Meanwhile, grease a tray with the 50 grams of butter, spread the dough as large as the large tray, including the walls, enough to wrap the pie. The sheet is then filled with pumpkin, closed like an envelope and greased with butter and egg. Bake on low heat for an hour and a half, at most two, until it is ready! It is then served covered with powdered sugar and a tablespoon of sour cream. Good appetite!" - Radu Anton Roman


  • For the dough:
  • 1 or
  • 75 g sugar
  • 100 g butter (82%)
  • 200 g creamy yogurt (Pilos & # 8211 3.5% fat)
  • a pinch of salt
  • 2 sachets of vanilla sugar
  • 1 teaspoon vanilla essence
  • 1/2 sachet baking powder
  • a baking soda knife tip
  • 500-550 g flour (country I use)
  • For the pumpkin filling:
  • 1 kg pumpkin pie (cubes)
  • 3 sachets of vanilla sugar
  • 2 sachets of sugar with cinnamon
  • 2 tablespoons gray

Preparation time: 30 minutes

Baking time: 35 minutes

Baking tray dimensions: 28/40 cm

Pumpkin Pie Ingredients:

  • 450 grams of white grain flour
  • 1 or
  • 1 teaspoon of vinegar
  • 1 teaspoon salt
  • 150 grams of butter
  • 60 ml. of sunflower oil
  • 1 pumpkin pie of 1.2 & # 8211 1.5 kg.
  • 120 grams of sugar (the filling is sweetened to taste, I used brown sugar, you can put white sugar just as well)
  • 2 teaspoons cinnamon powder
  • 1/4 teaspoon nutmeg (optional)
  • juice of 1/2 lemon
  • 1/4 teaspoon turmeric (optional)
  • 1 tablespoon vanilla extract
  • 1 tablespoon breadcrumbs
  • powdered sugar for sprinkling at the end

Preparation of Pumpkin Pie:

A brief presentation of the ingredients (very simple, by the way) and we can get to work. I wanted to show you the pumpkin, it wasn't big (I got 870 grams of grated pumpkin pulp) but when I cut it I had a pleasant surprise, it was incredibly fragrant.

1. Sift the flour into a bowl and make a hole in the middle. Beat the whole egg with 1/2 teaspoon of salt, add the vinegar, 2 tablespoons of oil and 200 ml. of cold water. Pour the liquid ingredients into the depth formed in the flour and incorporate with a spoon, then knead. Depending on the quality of the flour, you may need a little more water or, conversely, 1-2 tablespoons of extra flour. Knead the dough until it becomes very smooth, non-sticky, with a slightly firmer consistency than a bread dough (kneading should last at least 15 minutes). The dough is gathered in a ball, covered with a bowl or wrapped in cling film and left to rest for at least 30 minutes.

2. Cut the pumpkin in half and peel the seeds, then peel, cut into suitable pieces and scrape through a grater with large holes.

3. In a large saucepan melt 60 grams of butter, add grated pumpkin, sugar, spices, 1/2 teaspoon salt, vanilla extract and lemon juice. Cook the pumpkin, stirring occasionally until soft (about 10 minutes). Allow to cool completely.

4. After the waiting period has passed, it's time to turn the heavy ball of dough into thin, transparent pie sheets. For this, you need a table around which you can move and a clean tablecloth, made of thick cloth. Spread on the table and sprinkle with a little flour (1/2 tablespoon), which is spread with the palm on the entire surface of the table top. The dough is placed in the middle and, for the beginning, it is spread with the rolling pin in a rectangular shape, as thin as possible (image on the left). Put your hands under the dough and first stretch the middle, helping us from behind the clenched fists.

After the middle has thinned well, pull on the thicker edges of the dough, around the table, until the dough thins and reaches beyond the dimensions of the table top. You will not be able to spread the dough in a single stretch, you will need to walk around the table a few times. Ideally, it should not break at all, but some small perforations are allowed.

Finally, the dough should be very thin, so that the pattern of the tablecloth is obvious (pictured right). The thick edges of the dough are cut all around (with scissors or even by hand).

5. Turn on the oven and set it at 190 degrees Celsius. Sprinkle the dough generously on the entire surface with the remaining butter, melted, but not hot, mixed with the remaining oil. Keep about 2-3 tablespoons of the mixture of butter and oil to grease the pie on the surface, before putting it in the oven. Sprinkle the breadcrumbs all over the surface and place the whole pumpkin filling on one of the long sides of the table. (If you don't have butter in the house, you can only use oil to spray the leaves).

6. Starting from the side on which the filling was placed, it is attached to the edge table and lifted, making the pie roll with the filling inside. The edges fold inwards. A long cylinder is obtained.

7. Depending on the preference, the pie can be twisted in a spiral or not. It can be placed in the tray in the shape of a large U, for example, but I preferred to twist it and carefully placed it in the tray covered with baking paper. Sprinkle with the mixture of melted butter and preserved oil on top. Bake in the preheated oven at 190 degrees Celsius for 10 minutes, then reduce the heat to 180 degrees and continue baking for another 35 minutes. Finally, the pie should be brown and appetizing.

Immediately after baking, the dough sheets will be crispy, if you want them softer, you can cover the pie with a clean kitchen towel. For me, there was no such thing, nor did I take it out of the oven well and everyone in the house appeared at once, as if floating on clouds of perfume.

Sprinkle with vanilla powdered sugar and taste with great pleasure. A little too big, as if another portion were working: P.

Delicious recipes: Pumpkin pie

Pumpkin pie is the most common and popular form of pumpkin consumption. It can also be consumed during fasting and can be the star of any event.

In the diet, pumpkin is recommended by nutritionists and is mostly consumed in pumpkin pies, tarts, cakes or baked. With the help of pumpkin you can also prepare delicious cream soups or purees. In any form it will be consumed, the pumpkin will always offer a special tasting experience.

Fragrant, tender and easy to prepare, the pumpkin pie will always be a dessert appreciated and served with gusto whenever it is put on the table. Along with the apple pie, the pumpkin pie is one of the most cooked and loved autumn pie recipes. Both pies are prepared quickly, with few ingredients and low costs.

Here's how to prepare, step by step, the best pumpkin pie recipe, with homemade puff pastry dough and delicious pumpkin filling.


◦800g pumpkin grated



◦1 tablespoon of flour with tip


Peel a squash, grate it and squeeze the juice.

Put the grated pumpkin in a saucepan over low heat. Add the sugar and let it harden until it softens well and the resulting liquid evaporates.

When the pumpkin filling is ready, add the teaspoon of cinnamon, mix well and set aside to cool.

As long as the pumpkin filling cools, there is enough time to prepare the pie dough.

In a bowl, mix the water well with the oil and salt powder, then add flour until the dough begins to form.

When the dough becomes difficult to mix in the bowl, turn it over on the kitchen counter and continue to add flour and knead until you have a hard, non-sticky dough, but easy to spread.

Next, to turn the dough into a tender and crispy puff pastry, mix the three tablespoons of oil with a tablespoon of flour so that you have a cream-like consistency. Then roll out the dough into a thin sheet, grease it with this mixture and roll it.

Cut the resulting dough into two pieces and spread it on sheets suitable for the tray in which you are going to bake the pie. There is no need to grease the tray because the dough has enough oil in the composition so that it will not stick to its walls.

Put the first sheet of dough in the pan, add the filling, put the other sheet of dough on top, prick with a fork from place to place then put the pumpkin pie in the oven at 180 degrees for about 30-35 minutes.

After removing the pumpkin pie from the oven, powder it with powdered sugar and let it cool a little before serving.

Pumpkin pie

1. Cut the margarine into pieces that are wrapped in aluminum foil and put in the freezer for 10 minutes.

2. In a bowl, place the flour and cold margarine and mix coarsely. Add the two small glasses of well drained yogurt. Mix to obtain a homogeneous dough. Wrap the dough in cling film and let it cool for an hour.

3. Prepare the filling: the grated pumpkin is hardened in melted margarine. Add sugar, cinnamon and simmer for 10-15 minutes.

4. Remove the dough from the cold and spread it on the table sprinkled with flour, in a one centimeter sheet. Cut the sheet in three and place the left side over the right one. Then put the top and bottom edges of the third sheet, mixing them by stretching with the twister. Repeat the operation twice more and then gather the dough in a ball that is left in the freezer for an hour.

5. Divide the dough in two and spread two sheets, the thickest support and the top as thin as possible. Place the foil in the tray greased with margarine. Distribute the filling and then cover with the second sheet. Bake for 30 minutes. Then leave to cool in the pan and bring to the table sprinkled with powdered sugar.

Tray pie with pumpkin filling

Prepared according to a traditional Romanian recipe, the pumpkin pie from Linco Patisero is an inspired choice and easy to prepare for a special dessert.

Ingredient: Dough (45%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (55%): pumpkin (82%) & # 8211 origin from the EU, sugar, semolina from wheat, cinnamon.
Made in Romania.

Nutritional information:

* CR- Reference daily intake of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g


Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.


1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.