Dessert Pumpkin Casserole
6 servings
60 minutes
Pumpkin dessert casserole is a delicate treat embodying the warmth and comfort of home cooking. Its roots trace back to traditional European recipes where pumpkin was used in sweet dishes due to its natural sweetness and velvety texture. This version combines airy pumpkin puree with vanilla aroma, a hint of apple tartness, and the tenderness of butter. Semolina adds structure, while baking transforms the mixture into a golden and slightly caramelized dessert. This casserole is perfect for a morning breakfast or tea time and makes an excellent addition to a cozy family dinner. Thanks to the natural sweetness of pumpkin and apples, the dessert turns out tender, and its aroma fills the home with warmth. Serve it warm, complemented by a spoonful of sour cream or a drop of honey for even more enjoyment.
1
Take the butter out of the fridge to soften it.
- Butter: 70 g
2
Peel the pumpkin of seeds and skin, and cut it into cubes.
- Pumpkin: 350 g
3
Transfer the chopped pumpkin to a pot, add water, and place it on the heat. After boiling, remove the foam, reduce the heat, cover with a lid, and let it simmer.
- Pumpkin: 350 g
- Water: 1 l
4
When the pumpkin becomes soft (approximately after 15-20 minutes), remove it from the heat and drain the excess water.
- Pumpkin: 350 g
5
Preheat the oven to 160 degrees.
6
Mash the pumpkin until smooth and let it cool.
- Pumpkin: 350 g
7
Peel the apples and grate them on a fine grater.
- Apple: 2 pieces
8
Whisk the eggs and sugar.
- Chicken egg: 2 pieces
- Sugar: 1 tablespoon
9
Add grated apples, melted butter, semolina, and vanillin to the cooled pumpkin puree. Mix thoroughly.
- Pumpkin: 350 g
- Apple: 2 pieces
- Butter: 70 g
- Semolina: 0.5 glass
- Vanillin: 10 g
10
Pour the beaten egg into the mixture, stirring gently.
- Chicken egg: 2 pieces
11
Place the dough in a greased pan, put it in the oven, and bake for 30 minutes.
- Butter: 70 g