Pumpkin-corn pie with raisins
4 servings
40 minutes
Pumpkin-corn pie with raisins is a delicate and aromatic treat from Italian cuisine. Pumpkin gives the dough a sweet velvety texture, while cornmeal adds a light grainy structure. Raisins add pleasant fruity notes, and spices provide a warm, cozy aroma. This pie is perfect for autumn tea or family breakfast.
Calories386.3kcal
Proteins10.7grams
Fats6.8grams
Carbohydrates71.2grams
Cornmeal (polenta)
200
g
Pumpkin puree
3
tbsp
Yoghurt
200
g
Chicken egg
2
pc
Raisins
25
g
Cinnamon
pinch
Ground nutmeg
pinch
Vanillin
pinch
Fructose
5
tbsp
1
Prepare all the ingredients.
2
Blend the pumpkin puree with eggs and yogurt in a blender.
- Pumpkin puree: 3 tablespoons
- Chicken egg: 2 pieces
- Yoghurt: 200 g
3
Add the grain, raisins, spices, and baking powder.
- Cornmeal (polenta): 200 g
- Raisins: 25 g
- Baking powder (raising agent): 0.5 teaspoon
- Cinnamon: pinch
- Ground nutmeg: pinch
- Vanillin: pinch
- Fructose: 5 tablespoon
4
The dough should be thick but mixable with a spoon.
5
Bake at 180-200 degrees until a dry stick comes out.
