Pumpkin Cake
4 servings
40 minutes
Pumpkin pie is a fragrant and delicate treat that embodies the coziness of home baking. Its history traces back to Russian cuisine, where pumpkin has long been used in sweet and hearty dishes. The velvety filling made from spiced pumpkin puree infused with ginger, cinnamon, and nutmeg creates a warm, rich flavor with a hint of spiciness. Anise adds a refined, slightly sweet aftertaste. The tender puff pastry gives the pie an airy texture, while cream and eggs make the filling velvety and melt-in-your-mouth. This pie is perfect for autumn evenings, accompanying a cup of fragrant tea or coffee. It can be served on festive tables or enjoyed with family, bringing warmth and comfort.
1
Sauté finely chopped pumpkin and grated ginger in butter, stirring constantly, until it turns into a puree. To achieve a completely smooth consistency, you can blend the pumpkin.
- Pumpkin: 400 g
- Ginger: 20 g
- Butter: 50 g
2
Mix the prepared puree with sugar, salt, cinnamon, nutmeg, and crushed anise seeds.
- Sugar: 200 g
- Salt: pinch
- Cinnamon: 1 teaspoon
- Nutmeg: pinch
- Star anise: 1 teaspoon
3
Whip the cream with the eggs into a smooth mixture and mix this mixture with spiced pumpkin puree.
- Heavy cream 35% fat: 50 ml
- Chicken egg: 3 pieces
4
Roll out the puff pastry to a thickness of 2-3 mm, place it on a baking sheet, and evenly spread the mixture of pumpkin, eggs, and cream over the surface. Fold the edges of the pastry. Bake the pie in a preheated oven at 200 degrees for fifteen to twenty minutes. After cooking, let it cool slightly to allow the filling to thicken properly.
- Puff pastry: 300 g
