Pour-over pumpkin pie baked in the oven
Description
The recipe won’t take much time. When preparing the pumpkin, notice how juicy it is. If the variety is very dry, with little moisture, there’s no point in frying it for a long time. As soon as it starts to develop a dry crust, add sugar and cinnamon. Then continue with the recipe. The finished pie is only moderately sweet, so if you like things sweeter, I suggest dusting it with powdered sugar.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel the pumpkin, remove the seeds and fibrous pulp, and cut off the skin. Cut into pieces about 2 cm or smaller. Arrange in a dry skillet. Fry over heat just below medium until the moisture evaporates.
- 3
Step 3
When the pumpkin begins to brown, add brown sugar and cinnamon. Keep sautéing, stirring, over heat slightly below medium, until half-cooked. Then remove from the heat and set aside.
- 4
Step 4
Prepare the dough. Pour kefir into a bowl and add baking soda. Set aside for a while until the kefir becomes frothy.
- 5
Step 5
In a separate bowl, mix flour, sugar, and salt.
- 6
Step 6
Add the melted butter and eggs.
- 7
Step 7
Stir with a spoon until lumps begin to form.
- 8
Step 8
Pour in the kefir with baking soda.
- 9
Step 9
Mix the dough with a mixer until smooth and lump-free.
- 10
Step 10
Take a heatproof baking dish. Grease the bottom and sides with a thin layer of oil. Arrange the squash.
- 11
Step 11
Pour the batter over the pumpkin. Spread evenly in the pan. Bake in an oven preheated to 180°C for 30–35 minutes.
- 12
Step 12
When the time is up, check whether the pie is done by inserting a wooden skewer. Let the baked pie cool in the tin. Then serve.
- 13
Step 13
Done. Serve at the table.