Pumpkin pie with orange
4 servings
60 minutes
Pumpkin pie with orange is a magnificent combination of sweet pumpkin tenderness and refreshing citrus notes of orange. The roots of this dessert trace back to American cuisine, where pumpkin is traditionally used in baking, especially in the fall season. The pie has an airy texture thanks to whipped egg whites, and the zest and fresh juice of orange add a refined aroma. The preparation is simple but requires patience: it bakes for a whole hour, gradually acquiring a golden crust. An ideal option for cozy family evenings or festive gatherings. It is served with sour cream, jam, or honey, making the taste even richer. Its velvety softness and pleasant sweetness leave an indelible impression, turning an ordinary meal into a true gastronomic delight.
1
We separate the whites from the yolks.
2
Whisk the egg whites with 2/3 of the sugar. Beat the yolks with the remaining sugar.
- Sugar: 200 g
- Chicken egg: 6 pieces
3
We peel the orange and squeeze the juice.
- Oranges: 1 piece
4
Mix the pumpkin with the egg yolks and zest, then add the flour mixed with baking powder.
- Pumpkin puree: 300 g
- Chicken egg: 6 pieces
- Wheat flour: 300 g
- Baking powder (raising agent): 1 teaspoon
5
Pour into the mold.
6
We send everything to the oven preheated to 180 degrees for an hour. Check periodically.
7
We take it out, let it cool, and remove it from the mold.
8
We serve with sour cream, jam, honey.
- Sugar: 200 g
