Pumpkin pie with lemon
Description
Delicious baked treat for the whole family. A wonderful recipe for an autumn pumpkin pie—lovers of this vibrant and nutritious vegetable will surely appreciate it. The pie turns out moist, juicy, and extremely tasty, believe me. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Melt the butter and let it cool. Beat the eggs until smooth. Peel the pumpkin and grate it on a medium grater. Add baking powder, cinnamon, regular sugar, and vanilla sugar to the flour.
- 2
Step 2
Grate the zest from half a lemon, squeeze the juice, and remove the pulp, leaving the membranes if possible.
- 3
Step 3
Add the melted butter to the bowl with flour and sugar, and mix lightly.
- 4
Step 4
Add the egg mixture and mix.
- 5
Step 5
And now add the grated pumpkin and lemon juice with zest and pulp. Mix well. If you decided to add raisins, now is the perfect time. The raisins can be soaked beforehand in 1-2 tablespoons of rum or brandy.
- 6
Step 6
Place the resulting dough into a mold, the bottom of which is best lined with parchment paper.
- 7
Step 7
Bake in a preheated oven at 180 degrees for about 30 minutes. Check for doneness with a toothpick. Once cooled, spread the top of the cake with sour cream whipped with sugar, and sprinkle with nuts if desired.