Pumpkin and oatmeal pie
6 servings
35 minutes
Pumpkin-oat pie is a warm and fragrant dessert that embodies the coziness of autumn evenings. Its roots trace back to European cuisine, where pumpkin symbolizes harvest and abundance. The delicate combination of sweet pumpkin, honey, and dried fruits gives the pie a soft, velvety texture and a light caramel note. Oats add health benefits to the bake and make it particularly rich. This pie is perfect for family tea time or breakfast, complemented by a cup of aromatic coffee. It is not only pleasant in taste but also nutritious, offering energy and the cozy flavor of autumn in every bite.
1
Pour milk over the oatmeal and let it sit for 15 minutes to swell.
- Oat groats: 1 glass
- Milk 1%: 0.5 glass
2
Pour boiling water over the dried fruits and let them sit for 15 minutes to swell. Then drain the water.
- Dried fruit: 0.5 glass
3
Peel the pumpkin and carrot, then grate them on a medium grater.
- Pumpkin: 300 g
- Carrot: 1 piece
4
Mix eggs, flour, baking powder, oil, and honey (honey can be replaced with sugar) separately. Quench the baking soda with vinegar and add it. I baked it without baking soda, and it turned out great too, but not very fluffy.
- Chicken egg: 2 pieces
- Wheat flour: 150 g
- Baking powder (raising agent): 5 g
- Vegetable oil: 50 ml
- Honey: 4 tablespoons
- Baking soda: pinch
- Vinegar: 2 ml
5
Cut the dried fruits into small pieces.
- Dried fruit: 0.5 glass
6
Mix all ingredients and bake for 30 minutes (or 40, check when the top turns brown) at 180 degrees. Or in a multicooker on the baking mode for 45 minutes.
- Pumpkin: 300 g
- Oat groats: 1 glass
- Milk 1%: 0.5 glass
- Carrot: 1 piece
- Dried fruit: 0.5 glass
- Vegetable oil: 50 ml
- Honey: 4 tablespoons
- Baking powder (raising agent): 5 g
- Chicken egg: 2 pieces
- Vinegar: 2 ml
- Wheat flour: 150 g
- Baking soda: pinch