Pumpkin Pies
4 servings
20 minutes
Pumpkin pies are a fragrant autumn treat that carries the warmth of home. They come from deep European baking traditions where pumpkin is one of the most beloved ingredients, especially in cold weather. The tender yeast dough with a hint of sweetness perfectly complements the juicy filling of caramelized onions and soft pumpkin, creating a balance of flavors between sweet and savory. Pies are great for family dinners or cozy tea times and can be served hot or chilled. Due to their versatility, pumpkin pies can be enhanced with spices like nutmeg or cinnamon to deepen the flavor. This dish is not just baked goods but a symbol of comfort, tradition, and home warmth.
1
For the test, sift the flour well to enrich it with oxygen. Dissolve the yeast in warm milk for faster dough rising. Add salt, sugar, butter, and milk to the flour. Finally, add 1 tablespoon of vegetable oil. The better the dough is kneaded, the tastier it will be.
- Wheat flour: 500 g
- Dry yeast: 10 g
- Milk: 1 glass
- Salt: 1 teaspoon
- Sugar: 3 tablespoons
- Butter: 100 g
- Vegetable oil: 50 ml
2
While the dough is rising, you can prepare the filling. Wash the pumpkin, peel it, and cut it into cubes as you like (the main thing is not too large). In a pan, sauté the onion in vegetable oil until caramelized, then add it hot to the chopped pumpkin. Also, add salt and black pepper to taste.
- Pumpkin: 500 g
- Onion: 2 heads
- Vegetable oil: 50 ml
- Salt: 1 teaspoon
3
When the dough rises, divide it into small balls and roll out flatbreads. Determine the size yourself, whether you prefer big or small pies.
4
Place the filling in the center of each flatbread and pinch the edges.
5
Place the pastries on a baking sheet lined with parchment paper. Brush with beaten egg yolk or milk.
- Chicken egg: 1 piece
- Milk: 1 glass
6
Wait about 15 minutes until the pastries rise, and then bake in the oven for about 20 minutes at 180 degrees.