Pumpkin pies. Pumpkin filling for pies and placintas Pumpkin filling with meat for pies

Pumpkin delights us with its rich color, unusual, interesting shape and fragrant, fresh content. But! Pumpkin itself is insipid and is eaten on its own only by gourmets. However, not using such a useful and voluminous vegetable mass is simply a sin. People in all parts of the world have long understood this, and use pumpkin as the basis for many dishes. Americans love such pies for Halloween, Italians love any pumpkin desserts and snacks, residents of the post-Soviet space grew up on porridge with pumpkin. A special theme is pumpkin pies.

Even simple pumpkin pies will always decorate any table. Pumpkin gives the pie an interesting orange hue and a characteristic delicate taste. It can either be part of the filling (pumpkin pies) or incorporated into the dough (pumpkin pies). Pumpkin is also valuable because it can absorb the aromas and taste of other ingredients in a dish. This is what makes pumpkin indispensable in making pies. Prepare pumpkin pies in the oven and pumpkin pies in a slow cooker. Both options are good and quite common.

Many types of pumpkin dishes are obtained depending on the dough used: lean pumpkin pie, layered pumpkin pie. Also, the dough can be sweet, then they make a pie with pumpkin and cottage cheese, a pie with pumpkin and apples, cherry plum, and pineapple. There may be unleavened dough, even a little salty. It is used to make a pie with pumpkin and meat or ham, a pie with pumpkin and rice. There are also excellent options with nuts, dried fruits, cream and even chocolate. And if you mix chopped pumpkin with soft cheese, you get cheesecake.

Ossetian pumpkin pie is popular. The main rules for making such a pie: a round flat shape, a bright appearance, the presence of a filling twice as large as the dough, and the pumpkin in the filling forms the basis.

All of the pumpkin pies listed are delicious and healthy. You will definitely get a delicious pumpkin pie in the oven, especially a sweet one. After all, if pumpkin is used as the basis for the filling, a sweet pie is the best thing that can be made from it.

Prepare your own pumpkin pie, recipes can be found on the website. And from the photographs you can choose the final product. So, if there are pumpkin pies, recipe with photos first! Your guests will definitely love your pumpkin pies, the recipes will help you prepare the dish quickly and tasty, and the atmosphere for dinner will be warm and sunny.

Study and try different recipes, choose your only one, according to your taste. After all, pumpkin pie in the oven, the recipes for this dish are varied and original. It is also convenient to make a choice based on a photograph. The recipe for the dish “pumpkin pie” and the photo of this dish together look more convincing.

Now some tips for those who want to make pumpkin pie:

For the pie, you need to choose a small pumpkin with dense flesh. Connoisseurs recommend the Muscat variety;

If you use one pumpkin for the filling, without apples and other sweet and sour fruits, you need to sprinkle it with lemon juice for taste;

If the pumpkin for filling is too hard, you need to boil it a little first;

In the oven, the pie is cooked at a temperature of 210 - 230 degrees. You can make a small cut on top of the pie to allow the filling to come into contact with the heat;

The aroma of the pie can be enhanced by spices: ginger, cinnamon, nutmeg, cloves, allspice. Choose according to your taste.

There are all kinds of pies: sweet and savory, fried and baked, made from yeast dough or unleavened. Their taste depends on both the flour base and the cooking method, but the filling still plays the main role. Pies with pumpkin filling have a unique taste. This vegetable is universal: it goes well with vegetables, fruits, cereals, and meat. Pumpkin filling for pies can be meat or lean, sweet or savory. If a cook wants to make baked goods filled with this vegetable, he has a wide choice. Almost everyone can find a pumpkin filling option that suits their needs.

Cooking features

The technology for preparing pumpkin filling for pies can be different, but there are several general rules.

• For the filling, you can use any type of pumpkin, as long as it is not spoiled, but the nutmeg pumpkin produces the most juicy and tasty filling.
• Before cooking, peel the pumpkin and remove the pulp and seeds. There is no need to throw away pumpkin seeds - they are healthy. It would be wiser to dry them.
• To prepare the filling for pies, the peeled pumpkin pulp is finely chopped or grated on a grater with medium or large holes. But even in such a highly crushed form, the pumpkin may not have time to bake. Therefore, before filling the pies with it, it is stewed with the addition of oil and a small amount of water. Oil can be used either butter or vegetable oil. Cream gives the filling a more pleasant flavor and makes it a little thicker.
• If meat, cereals and other similar ingredients are added to the filling, they are also pre-cooked.
• If the filling turns out to be too liquid, pour it into a sieve. You can also thicken it with starch. If the filling is too thick, it won’t hurt to add a little water or juice. The filler should not be too liquid, otherwise it will soak the dough.

Do not rush to use the filling immediately after preparation, let it cool first and only then hide it in flat cakes made from rolled out dough.

Pumpkin filling can be sweet or savory; it is equally suitable for fried and baked pies.

Simple pumpkin pie filling

• pumpkin pulp – 0.5 kg;
• butter – 50 g;
• sugar – 60–100 g;
• cinnamon (optional) - to taste;
• water – how much will be needed (approximately 100 ml).

Cooking method:

• Wash the pumpkin, dry with a kitchen towel, cut into several pieces. Use a spoon to scoop out the pulp and seeds. Remove the peel with a vegetable peeler.
• Grind the pulp on a grater. You can use the side with wide or medium holes. The finer you grate the pumpkin, the more tender the filling will be.
• Melt the butter in a frying pan, place the pumpkin on it, pour in half a glass or a little less water.
• Cover the pan with a lid. Simmer the pumpkin in it, stirring occasionally, until it becomes soft. If there is not enough liquid, you can add a little.
• Sprinkle the pumpkin with sugar and cinnamon, stir, and simmer for another 5 minutes.
• If there is still water in the pan, drain the pumpkin pulp into a sieve and lightly crush it with a spoon to press it out.

Video recipe for the occasion:

After these simple manipulations, the pumpkin filling will be completely ready to be filled into pies.

Pumpkin filling for meat pies

• pumpkin – 0.3 kg;
• minced meat (or poultry) – 0.3 kg;
• onions – 150 g;
• salt, spices - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Wash the pumpkin, dry it, remove the peel and seeds. Cut into cubes and pass through a meat grinder. You can avoid using a meat grinder by grating the vegetable on a grater with medium holes.
• Peel the onion and chop it in the same way as the pumpkin.
• Heat the oil in a frying pan, put the minced meat in it. Fry it until it turns grey.
• Salt and pepper the minced meat, add onion and pumpkin puree to it.
• Simmer the food, stirring, over low heat until the mixture thickens.

Cool the filling and use as intended. Pies filled with meat and pumpkin turn out much juicier than those made from minced meat alone.

Pumpkin and apple filling for pies

• pumpkin pulp – 0.5 kg;
• peeled apples – 0.5 kg;
• sugar – 0.2 kg;
• butter – 100 g;
• cinnamon - to taste;
• lemon – 0.5 pcs.

Cooking method:

• Peel the washed and dried apples and cut out the seed boxes.
• Grind the apple pulp on a coarse grater. Squeeze the juice from half a lemon onto the chopped fruit and stir.
• Remove the peel and seeds from the pumpkin and grate the pulp using the edge of a grater with medium holes.
• Combine chopped pumpkin with applesauce and stir.
• Melt the butter in a deep frying pan.
• Place the future pie filling in the pan. Simmer it for 10 minutes over medium heat without covering the pan with a lid.
• Sprinkle with sugar and cinnamon and stir. Reduce heat slightly, cover the pan with a lid and simmer the pumpkin and apples for another 5 minutes.
• Transfer the filling to a bowl, draining excess liquid if necessary, and cool.

With apple-pumpkin filling, the pies turn out to be truly delicious, since such a filling has a balanced taste.

Pumpkin filling for pies with dried fruits

• pumpkin pulp – 0.35 kg;
• dried apricots – 50 g;
• raisins – 50 g;
• sugar – 100–150 g;
• water – 50 ml;
• butter – 30 g.

Cooking method:

• Grind the pumpkin pulp on a grater.
• After melting the butter, put the chopped pumpkin in it, add a little water to it, and simmer the pumpkin until soft.
• Without cooling, mix the pumpkin pulp with sugar, then allow it to cool.
• Pour boiling water over dried fruits. After 15 minutes, drain the water and dry the dried fruits with a napkin.
• Cut the dried apricots into strips, leave the raisins whole.
• Mix dried fruits with pumpkin.

Pumpkin filling with dried fruits turns out tasty and healthy.

Pumpkin is healthy and has a unique taste. But not all housewives know many ways to use it in cooking. Pumpkin filling for pies is one of the best ways to use this vegetable to prepare delicious dishes.

Ripe, fragrant, orange pumpkin is suitable not only for baking and porridge. You can prepare many original, tasty and healthy fillings for pies, pies and other homemade baked goods, both sweet and savory. When preparing fillings, pumpkin is simmered until soft in its own juice or milk, often with the addition of butter, or used raw, chopped or grated. There will be a lot of fillings. To accompany the pumpkin for sweet fillings, you can take apples, pears, hard plums, bananas, lemon, raisins and other dried fruits, spices (cinnamon, cardamom, ground nutmeg, ginger). For savory fillings, pumpkin is often combined with onions, carrots, cheese, cottage cheese, garlic, herbs, lard, and smoked meats. Agree, amazing variety. It is common practice to add rice, semolina, and starch to both sweet and savory fillings with pumpkin for thickness and coherence. For all types of fillings, the pumpkin is first peeled, the seeds are removed from the core, and the pulp is grated or cut into small cubes. We do not throw away the seeds extracted from the core of the vegetable - they can be washed, dried and, after peeling and roasting, used in preparing salads, or simply usefully used for their intended purpose. Here are the recipes for pumpkin fillings that seem to work best for us.

The simplest sweet pumpkin filling.

Grate the pumpkin pulp, sprinkle with sugar and leave to release the juice for 15-20 minutes.

Before placing in a pie or pies, squeeze the pumpkin with a spoon, drain the juice (by the way, it can be used instead of part of the water or milk in the pie dough - it will turn out pleasantly yellow, add more sugar to taste, and also, if desired, a little lemon juice or citric acid and the above spices. During the baking of the pie or pies, the finely grated pumpkin has time to soften to a pleasant edibility. If we are talking about an open pie with pumpkin - you can grate it coarsely or even cut it into small cubes or strips - the pumpkin will be successfully baked in sugar. And in order to To prevent the juice, which will continue to release when heated, from soaking the inside of the product, add a little starch mixed with sugar under the filling.

You can do the same with pumpkin to prepare the simplest “salty” filling - just use salt instead of sugar and add spices and herbs recommended for vegetable dishes to your taste.

Soft filling made from poached pumpkin.

Cut the pumpkin into cubes, put it in a saucepan, add a little water or milk (5-10% of the pumpkin weight), sprinkle with sugar, add a piece of butter (this is not necessary, but it will be really tastier), and simmer over low heat, stirring until softening the pumpkin. This will take 20-25 minutes. The pumpkin will add juice to the pan, but at the end of the poaching, almost all the liquid will evaporate, and the pumpkin will become completely soft; if you wish, you can even mash it with a fork or masher to puree it. Your pies will contain almost pumpkin jam.

Pumpkin filling with apples, other fruits or berries.

In sweet fillings, pumpkin goes well with fruits, berries, and dried fruits, which you usually put in pies. Most often these are apples, lemon or raisins, but you can also use other fruits - not too juicy, and from those that will not color the filling until its composition is completely indistinguishable.

You can simply chop the pumpkin and fruits, sprinkle them with sugar, strain the juice and use them raw, or you can add peeled and diced apples, or pears, bananas, light and dense varieties of plums, pulp or lemon juice to the pumpkin at the end of poaching. washed and dried raisins, chopped dried apricots. If you like spices, add some of the ones listed above, just not all at once. Your pumpkin pies will look like this. We didn’t forget to add starch under the filling, so the filling was nicely jellied and the dough was baked perfectly.

Pumpkin filling for pancakes.

We prepare the pumpkin filling for pancakes in a special way - without peeling the pumpkin, we cut it into large slices, cut the pulp deeply, sprinkle it with sugar and bake it in the oven in foil until characteristic signs of being baked form, then easily cut the baked pulp from the pumpkin crust with a knife, and We fill pancakes with sweet baked pumpkin with its unique aroma, which we also serve with honey. This is one of our household's favorite seasonal delicacies.

As for the salty fillings with pumpkin, it’s a completely different story, and also incredibly appetizing.

You can prepare the usual baked or fried yeast pies with pumpkin by simply grating it and adding salt, or adding sauteed onions and spices of your choice to the raw grated pumpkin - this is already very good and tasty. You can simmer the pumpkin for better softening with milk and butter, or in its own juice, just without sugar, if you prefer. You can add herbs or green onions.

One of the brands in the range of savory baked goods using pumpkin is, without a doubt, Uzbek samsa with pumpkin. In its homeland, it is no less popular than samsa with meat, and for good reason - try it if you haven’t tried it before.

The filling for samsa with pumpkin is prepared like this. Take pumpkin and lots and lots of onions. The pumpkin is peeled, cut into cubes, and the onion into strips. Salt and pepper to taste, and also add finely chopped raw lamb tail fat or greaves from it, as well as cumin (cumin), which is indispensable for Asian cuisine, or, in extreme cases, coriander. All this is simply mixed and wrapped in a special layered dough, samsa is baked, and without any special expenses you get complete pleasure.

Other original, non-sweet pumpkin fillings are often inspired by us as soon as the market is overflowing with its yellow-orange heads. We recently baked (what should we call it?) a snack roll with the following filling: pumpkin, hard cheese, dill, garlic, a little mayonnaise. We simply chop all this raw, mix, pepper, add salt to taste, and stuff our product, which after baking looks like this. We ate with pickle instead of bread - more than enough, we must admit.

Unsweetened fillings with pumpkin are very good for making kulebyak, in which they can be deliciously interspersed with layers of mushroom, egg, meat, chicken, potato, cabbage, cereal and legume fillings. The combination of pumpkin with ham, bacon, various cheeses, feta cheese, and cottage cheese is very original in taste. Pumpkin fillings are also quite acceptable for making puff pastry pies - both salty and sweet.

This is how we use pumpkin for fillings in a variety of ways. Although the recipes given are not all. We hope that we managed to interest you in this unique melon vegetable in its versatility, the benefits of which would have to be written in a separate article. As new photos appear on the topic of pumpkin fillings, we will definitely demonstrate and share the recipes with great pleasure.

Baked, boiled, pureed pumpkin with sugar or millet porridge with pumpkin - recipes for dishes with this wonderful vegetable have many more options than those we have listed.

For example, you can add pumpkin to meat and simmer it, make an addition to manti from pumpkin and you will get an incredibly juicy dish, and every housewife will know how good the filling for pumpkin pies is if she takes our recipes as a basis.

First, there are a few rules to ensure that the pumpkin pie filling is delicious:

1. It is better to take orange rather than white (fodder) pumpkin; such minced meat always turns out aromatic, juicy and beautiful;

2. If a lot of juice has formed during the preparation of the pumpkin filling, it should be evaporated or drained as much as possible;

3. Pumpkin pies can be added: minced meat, potatoes, apples, cereals, dried fruits;

4. To prepare the filling, the pumpkin is baked, boiled, fried or evaporated;

5. Sweet minced pumpkin requires, in addition to sugar, a pinch of salt - the ingredient balances the taste of the filling;

6. Pumpkin can and should be added to the dough; if, say, you are making pumpkin pie, then a little grated vegetable will only add beauty and taste to the dough.

And now the filling for pumpkin pies, and the recipes will be very diverse.

Basic filling recipe

For example, the sweet filling for a pumpkin pie is traditional, you will need:

• 500 gr. peeled pumpkin;
• 0.5 tbsp. Sahara;
• 2 tbsp. l. butter

Easy to prepare:

1. Grate the pumpkin pulp on a fine grater;

2. Melt butter in a saucepan, add pumpkin;

3. Simmer until fully cooked, add sugar at the end.

Don't forget to stir the minced meat, otherwise it will burn. But you can add more or less sugar, it all depends on your taste.

Sweet fillings for pumpkin pies

We've sorted out the basic filling, now there are several options for sweet minced meat:

1. Pumpkin, raisins, dried fruits. You will need to wash and dry the raisins and dried fruits, grate the pumpkin and fry in oil, adding sugar and dried fruits at the end so that they absorb all the pumpkin juice. Before preparing the pies, stir in the raisins into the minced meat.

2. Bake 0.5 kg of pumpkin in a piece in the oven (about 2 hours), separate the pulp from the skin, mash with a masher, season with butter, sugar and add a pinch of vanilla - the filling is ready.

3. Boil pumpkin pieces in a small amount of water, place in a sieve, mash and season with butter, cinnamon, nutmeg and honey.

4. Sprinkle the grated pumpkin generously with sugar, stir and can be added to pies that are baked in the oven - the filling will be perfectly baked in 40 minutes.

5. Simmer raw grated pumpkin in oil, add sugar and apple slices - the filling is ready for the simplest and most delicious pies.

Savory filling options

The savory filling options can also be anything, for example:

1. Filling for pumpkin and chicken pie: mix boiled fillet with grated pumpkin, add salt, pepper, chopped mushrooms and a little very finely chopped onion.

2. Fry the combined minced meat in a frying pan until cooked, add a little grated pumpkin, add salt and pepper, and you can prepare a pie or pies.

There are many recipes for pumpkin pie filling because pumpkin goes well with both sweet and savory ingredients, vegetables and fruits, cheese and nuts.

The dough for pies with pumpkin filling can be rich, unleavened, yeasted and flaky; you can either prepare it yourself or use a store-bought version.

Sweet pumpkin fillings

Sweet pies can be made either from pumpkin itself or in combination with other ingredients.

Simple pumpkin filling

• Peel the sweet pumpkin and grate it on a coarse grater, add a little salt.
• Let the pumpkin brew for 20-30 minutes, then squeeze out the juice, sprinkle with sugar and add to the pies.

Pumpkin and prune filling

• Peel the pumpkin and cut it into cubes.
• In a thick-bottomed saucepan or saucepan, melt 100 g of butter, add pumpkin (1 kg) and simmer over low heat (until the pumpkin is soft). It is necessary to ensure that the oil does not darken and the pumpkin does not fry to the bottom.
• Remove the slightly softened pumpkin from the saucepan, rub through a metal sieve and pour back into the saucepan. Simmer over low heat for another 5-7 minutes.
• Pour boiling water over prunes (30-40 pcs.) for 15-20 minutes, then rinse with cold water. Finely chop the prunes, first removing the seeds, and mix with the prepared pumpkin.
• Pour in cream (1-2 cups) and add sugar. Mix everything well, cool and add to the pies.

Pumpkin and raisin filling

• Grate the peeled pumpkin on a coarse grater.
• Pour milk over the pumpkin so that the liquid covers the pumpkin by 2 fingers. Place milk and pumpkin over medium heat.
• When the mixture boils, add sugar and 20-30 g of butter to taste. Simmer the pumpkin over low heat until the milk has completely evaporated.
• Rinse rice (100 g) and boil until half cooked. Mix with cooled pumpkin.
• Sort the raisins and soak in hot tea leaves for 1-2 hours. Then drain the liquid, dry the raisins on a napkin and mix with the finished filling.

Pumpkin and apple filling

• Peel the pumpkin (300 g) and cut into small cubes.
• Peel and cut apples (2-3 pcs.) in the same way. Sprinkle apple slices with lemon juice to prevent browning.
• Melt 3-4 tablespoons of butter in a saucepan and add apples and pumpkin there. Sprinkle with sugar and simmer until soft.
• The pumpkin and apple filling turns out especially tasty if you add a little cinnamon to it at the end of the stew.

Spicy Pumpkin Toppings

Pumpkin is combined with a lot of vegetables, cheese, various spices and herbs.

Pumpkin and onion filling

• Peel the pumpkin, remove seeds and cut into thin slices (or cubes).
• Finely chop the onion and mix with the pumpkin.
• Heat vegetable oil in a frying pan, add pumpkin and onions, add a little salt and ground black pepper and sour cream (2-3 tablespoons).
• Mix all the ingredients and simmer covered for about half an hour - the pumpkin should be soft, but at the same time not fall apart (“keep its shape”).
• Cool the finished filling and add it to the pies.

Pumpkin and lard filling

• Take pumpkin and onions in equal proportions, peel, cut into cubes and mix.
• Add salt, black and red ground pepper to the filling.
• Cut raw lard into cubes and place in a frying pan. Fry the pumpkin and onion a little in lard.
• Add 1 spoon of flour to the filling and simmer over low heat until tender.

Pumpkin and meat filling

• Pass the peeled pumpkin pulp (200 g), potatoes (2-3 pcs.) and onions (1 pc.) through a meat grinder.
• Prepare minced beef and pork (500 g).
• Mix vegetable and minced meat, salt and pepper, add chopped herbs.
• Add the raw filling to the pies.

Cottage cheese and cottage cheese filling

• Cut the pumpkin pulp (200 g) into small cubes and fry in vegetable oil.
• Add finely chopped garlic (2 cloves), chopped leeks and green onions.
• Gently stir and cook for about 5-7 minutes, stirring constantly.
• Cut hard cheese (150 g) into small cubes and mix with cooled pumpkin.
• If necessary, you can add salt to the finished filling.

You can add grated carrots, zucchini and zucchini, walnuts, dried fruits, that is, almost any product that the housewife has on hand, to the pumpkin filling for pies.