Pumpkin-yogurt pie with dried fruits
12 servings
60 minutes
Pumpkin-yogurt pie with dried fruits is an exquisite combination of tenderness and sweetness. This recipe comes from American cuisine, where pumpkin is often used in baking, giving it softness and a rich aroma. Yogurt makes the dough airy, while dried fruits add vibrant flavor accents – pineapple and papaya create a light fruity tang. The glaze, whether chocolate or traditional, completes the picture of the perfect dessert. This pie is great for a cozy family tea time or festive treat. It is both light and rich, allowing you to enjoy every bite, and the combination of natural ingredients makes it not only delicious but also healthy.
1
Beat the eggs. Add sugar, beat again. Add yogurt, beat.
- Chicken egg: 2 pieces
- Cane sugar: 85 g
- Plain (natural) yoghurt: 1000 g
2
Preheat the oven to 200 degrees.
3
Sift the flour with the baking powder into the mixture in parts, kneading until homogeneous.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 teaspoon
4
Add pieces of dried fruits (such as pineapple and papaya) to the dough and mix.
- Dried fruit: 150 g
5
Pour the mixture into a large, greased springform pan. Place in the preheated oven. Bake until done (check with a toothpick).
- Chocolate glaze: 100 g
6
Take the finished pie out of the oven and let it cool.
7
While it cools, prepare the glaze according to the instructions on the package. It can be replaced with melted chocolate.
- Chocolate glaze: 100 g
8
Remove the removable edges. Place the pie on a large plate.
9
Coat the pie with glaze. Allow the glaze to set.