The time has come when in the gardens we can see orange-brown pumpkins praying from under the big green leaves. They can be used to prepare various savory dishes, but we must not forget the delicious desserts, whose taste of pumpkin will bring you back to your childhood.
Three recipes to prepare pumpkin desserts:
Pumpkin pie
INGRIDIENTS:
For the dough:
- 176 g of flour
- 116 g of oats
- 1/2 teaspoon of salt
- 1/2 tsp baking soda
- 105 g of sugar
- 110 g of brown sugar
- 170 g of butter
- 1 teaspoon of vanilla extract
For the cream:
- 50 g of sugar
- 55 g of brown sugar
- 1 teaspoon of cinnamon
- 1/2 tablespoon of nutmeg
- 1/4 tablespoon of ginger
- cloves
- 1/4 tsp salt
- 1 egg
- 1 egg yolk
- 1/2 tsp vanilla extract
- 296 g of fresh pumpkin puree
- 85 ml milk powder
- sweet cream and cinnamon for serving (optional)
PREPARATION:
Dough: Preheat the oven to 350 degrees. Mix the flour, oats, salt and baking soda in a bowl for 30 seconds. Add half the sugar and half the brown sugar to the mixture. Add the melted butter and vanilla extract to the mixture and mix well. Spread half of the dough on a 20 x 20 cm baking tray and put it in the oven for 15 minutes.
Mass: Mix 1/4 sugar, 1/4 brown sugar, cinnamon, nutmeg, ginger, cloves and salt in a bowl. Add the egg, egg yolk and vanilla and pumpkin and milk to the mixture. Mix the mass well and pour it over the dough and put it in the oven. After 15 minutes, take the pie out of the oven and spread the rest of the dough over it. Switch the oven to baking from above, and after 20 minutes of baking, you can place the pie in the refrigerator for an hour. When it cools down, cut it into cubes and serve it with sweet cream.
Roulade with pumpkin
INGRIDIENTS:
For the dough:
- 3-4 tablespoons of powdered sugar
- 115 g of flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- cloves
- 3 eggs
- 225 g of sugar
- 175 g of fresh pumpkin puree
For the cream:
- 227 g of cream cheese
- 125 g of powdered sugar
- 84 g of butter
- 1 teaspoon of vanilla extract
PREPARATION:
Dough: Line a 13 x 18 cm baking pan with parchment paper and sprinkle 3 to 4 tablespoons of powdered sugar over it. Combine the flour, baking powder, salt, baking soda, cloves and cinnamon in a bowl. In another bowl, mix the eggs and sugar to get a light yellow mass. Add pumpkin to the resulting mass, mix it well and combine it with flour. Distribute the resulting mass evenly on the baking sheet and place in the oven for 14 minutes at 190 degrees Celsius. After baking, immediately separate the cake from the paper and place it on a clean cloth.
Cream: In a mixing bowl, combine the cream cheese, powdered sugar, melted butter and vanilla extract. When you get a smooth mass, spread it over the dough, which you then slowly and carefully roll up with the help of a cloth. Wrap the roulade in plastic wrap and place it in the refrigerator.
Muffins with pumpkin
INGRIDIENTS:
For the dough:
- 1 tablespoon pumpkin pie spice (4 tablespoons cinnamon, 2 tablespoons ginger, 2 teaspoons nutmeg, 1 teaspoon cloves, 1 teaspoon allspice, 1/2 teaspoon cardamom)
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 425 g of fresh pumpkin puree
- 200 g of sugar
- 100 g of brown sugar
- 1/2 spoon of sugar
- 2 eggs
- 2 tablespoons + ¼ vegetable oil
- 1 tablespoon of vanilla extract
- 220 g of flour
For the cream:
- 200 g of cream cheese
- 50 g of sugar
- 1 egg
- 2 tablespoons of vanilla extract
PREPARATION:
Dough: Heat the oven to 190 degrees Celsius. Mix the flour, pumpkin pie spice, baking powder and salt in a bowl. In another bowl, mix the pumpkin, sugar and brown sugar. Add eggs, vegetable oil and vanilla extract to it. Slowly combine the mass with the flour and mix until the lumps disappear.
Cream: Mix cream cheese with sugar, egg yolk and vanilla extract in a bowl. Pour the resulting mass into a muffin pan, and put one spoonful of cream on top of each muffin, which you then spread with a toothpick to get colorful muffins. Bake them for 18 to 20 minutes and cool them to room temperature before serving.
