Pumpkin pie with cornmeal
6 servings
40 minutes
Pumpkin pie made with corn flour is a cozy dessert of Russian cuisine that embodies the warmth of autumn evenings. Its roots trace back to village traditions when pumpkin was an accessible and nutritious product. The pie has a rich flavor with light caramel notes of honey and the sweetness of raisins. Lemon zest adds a refreshing aroma, while corn flour gives it a tender, slightly crumbly texture. This treat is perfect for morning tea or family dinners, providing a sense of homey comfort. Simple and healthy, it will appeal to lovers of wholesome baking and those who appreciate the blend of tradition with interesting culinary solutions.
1
Cut the pumpkin into cubes and blend it (not to puree, but like grated). Whisk the egg, add honey, flour, bran, raisins, and pumpkin.
- Pumpkin: 300 g
- Chicken egg: 1 piece
- Honey: 3 tablespoons
- Corn flour: 75 g
- Wheat flour: 75 g
- Wheat bran: 2 tablespoons
- Raisin: 2 tablespoons
2
Take a whole lemon and grate the zest from all sides on a fine grater, add the zest to the existing mixture. Cut the remaining lemon in half without zest and squeeze it into the dough. At this point, use one half to extinguish the baking soda and add it to all ingredients.
- Lemon zest: 1 piece
- Lemon juice: 30 ml
- Soda: 1 teaspoon
3
Mix the resulting mass with a mixer until smooth. Grease a pan (or mold) with olive oil, pour the mass into it, and place it in a preheated oven. Bake for 30-35 minutes at 180 degrees.
- Olive oil: 1 teaspoon