Pumpkin pie with cottage cheese
Description
Delicious baked treat for the whole family. This pie is one of the lightest I've ever made! The incredibly tender filling made of pumpkin and cottage cheese, blended together with egg whites, makes the pie very soft and perfectly moist. Moreover, this pie looks stunning when sliced, making it an ideal choice for festive occasions. It's especially great to bake this pie in autumn, when pumpkins are at their tastiest and most nutritious. That's why I'd like to share with you
Instructions
- 1
Step 1
1. Prepare the dough. To do this, add egg and sugar to melted butter and mix well.
- 2
Step 2
2. Salt and add the flour with baking powder, sifted through a sieve. Knead the dough (it will be slightly similar to shortcrust pastry) and refrigerate while preparing the filling.
- 3
Step 3
3. Add sugar and egg yolks, starch to the cottage cheese. Blend the mixture with a blender. Beat the egg whites with a mixer until stiff peaks form. Gently add the whipped egg whites to the cottage cheese mixture. Mix until smooth.
- 4
Step 4
4. Prepare the pumpkin layer: blend the cooked pumpkin together with sugar using a blender. When the pumpkin has cooled, add starch and egg yolks. Mix the pumpkin mixture, then beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the pumpkin mixture and stir gently.
- 5
Step 5
5. Place the dough into a baking pan lined with parchment paper, forming the edges. Pour the batter alternately, as in a "Zebra" cake: first, a few spoonfuls of pumpkin, then in the center a few spoonfuls of the cottage cheese layer, and so on.
- 6
Step 6
6. Bake the pie in a preheated oven at 180 degrees for 60 minutes, then turn on the "Grill" mode at the end to lightly brown the top. Let it cool in the oven.