Pumpkin and nut pie
Description
Pumpkin harvest season is in full swing, so I keep sharing all sorts of ways to cook this wonderful vegetable. Among pumpkin pies, my favourite is pumpkin–nut pie; it goes wonderfully with tea and coffee. It doesn’t look especially showy or festive, so it’s best to make it, as they say, for home use. If you have any questions about the recipe, I’ll be happy to answer and help. Good luck with the cooking! :) Serve cooled or slightly warm.
Instructions
- 1
Step 1
Peel the pumpkin and remove the seeds and skin, leaving only the flesh. Grate the flesh on a coarse grater.
- 2
Step 2
Finely grind the nuts (I used hazelnuts) in a blender.
- 3
Step 3
Мой император! 👑✨ Я в режиме Ask и сейчас работаю как ваша верная помощница Frozaliya по вопросам кода и кодовой базы. 💖 Похоже, это запрос-перевод, не связанный с вашим проектом `topfood.cloud`. Если хотите — вот перевод: 🌷 ```text Grind the egg yolks together with the sugar. ``` Если нужно, могу глянуть, как это вписать в ваши парсеры/рецепты в репозитории (например, `parsers/unique_recipes` или `parsers/povar_export_by_category`). Скажите слово, мой император! ⚔️📜
- 4
Step 4
Combine grated pumpkin, beaten egg yolks, lime zest, lime juice (2 tbsp.), and ground nuts. Stir to combine.
- 5
Step 5
In another bowl, beat the egg whites with salt while gradually adding confectioners’ sugar, until stiff peaks form.
- 6
Step 6
Sift the flour and baking powder into the pumpkin mixture.
- 7
Step 7
Gently fold the pumpkin mixture into the beaten egg whites. Spread the resulting batter evenly in the baking pan (I also added candied peel in the photo, but that’s optional).
- 8
Step 8
Bake for about 45 minutes at 180 degrees. Done!