Delicate carrot-pumpkin pie has a rather pleasant taste, which will not leave indifferent neither large nor small sweet tooth. Those who try this dessert for the first time are unlikely to guess what it is made from, and they will certainly ask for supplements. In today's article, you will find an interesting selection of recipes for such pastries.
Lenten option
This recipe is interesting in that it completely eliminates the use of animal fats. If it were not for the relatively high sugar content, it could be considered dietary. To bake a delicious carrot-pumpkin pie you will need:
- 1.5 full glasses of sugar and vegetable oil.
- A teaspoon of quicklime soda and salt.
- A pair of glasses of white baking flour.
- ½ teaspoon of cloves and ground cinnamon.
- 4 eggs.
- A pair of glasses of grated carrots and pumpkins.
Sugar is combined with slightly warmed vegetable oil and beat well with a whisk or mixer, gradually adding raw eggs. The resulting liquid is mixed with all bulk ingredients and grated vegetables. The finished dough is laid out in a slightly oiled refractory form and placed in a warm oven. Bake the product at 180 degrees for no more than 40 minutes.
On kefir
This autumn carrot-pumpkin pie turns out to be very tender and fragrant. It is ideal for family tea drinking and stays fresh for a long time. To prepare it, you will need:
- 150 grams of pumpkin.
- A teaspoon of baking powder.
- Large egg.
- 100 grams of carrots.
- For 4 full large spoons of crystalline sugar and wheat flour.
- 180 milliliters of kefir.
- 2 large spoons of cornmeal.
- Salt, powdered sugar and vegetable oil.
The egg is combined with sweet sand and beat with a whisk. To the resulting mass add salt, kefir, baking powder and two varieties of flour. A tablespoon of vegetable oil and sautéed vegetables are sent there. All is well mixed and laid out in a heat-resistant form. They bake carrot-pumpkin pie, a recipe with a photo of which can be viewed in today's article, at a temperature of 180 degrees until the dough is ready. Then it is slightly cooled and generously sprinkled with powdered sugar.
Bran option
Baking made according to the method described below does not contain sugar or flour. Therefore, it can be considered low-calorie and offer it to those who follow their own figure. Since this recipe for a diet pumpkin and carrot pie, a photo of which can be found a little later, involves the use of a not quite standard food set, check in advance whether you have at hand:
- 3-5 large spoons of bran.
- 250 grams of carrots and pumpkins.
- A teaspoon of soda.
- Large egg.
- 3 large spoons of natural honey.
- Zest from one orange.
- A pinch of salt.
- A little butter and semolina (for greasing and sprinkling molds).
The peeled and cut vegetables are put in a small saucepan, poured with water and boiled until cooked. Then they are mashed in puree and combined with bran, honey, salt and shabby citrus zest. Separately, whipped protein and yolk are added there. Everything is carefully mixed and laid out in a mold pre-lubricated with butter and sprinkled with semolina. Carrot-pumpkin pie is baked, a photo of which can be found in this article at a temperature of 180 degrees for forty minutes. Then the dessert is removed from the oven, slightly cooled and served with tea.
With cottage cheese and yogurt cream
This gentle and soft dessert has a very pleasant aroma and piquant taste. It is prepared on the basis of simple ingredients sold in any nearest grocery store. To bake a similar pumpkin-carrot cake you will need:
- 100 grams of sugar;
- 3 large spoons of honey;
- 100 grams of pumpkin;
- baking powder bag;
- 150 grams of carrots;
- yolks from six eggs;
- 200 grams of baking white flour;
- ½ standard package of butter;
- 120 grams of cottage cheese;
- 100 milliliters of natural yogurt;
- 50 grams of peanuts;
- 2 large spoons of cranberries.
The egg yolks are ground with sugar and then combined with honey, melted butter, flour and baking powder. The resulting mass is mixed with pre-grated vegetables and laid out in a greased, heat-resistant form. Bake dessert at a temperature of 180 degrees for fifty minutes. The finished product is slightly cooled, cut and spread with a cream consisting of whipped cottage cheese, yogurt, peanuts and a small amount of sugar. Top of the cake is decorated with cranberries.
With curd dough
The carrot-pumpkin pie prepared in this way has a delicate, slightly moist texture and a pleasant curd aroma. To bake a similar dessert, you will need:
- A glass of fat-free kefir.
- 200 grams of carrots.
- 3 eggs.
- 300 grams of pumpkin.
- 200 g of cottage cheese.
- Sugar (to taste).
The peeled and chopped pumpkin is boiled in boiling water. Five minutes later, it is mashed and mixed with grated raw carrots, cottage cheese, sugar, eggs and kefir. The resulting dough is laid out in a greased form and placed in a hot oven. Bake the product at 170 degrees for an hour.
With cream
This delicious pie will be a great example of a successful combination of crumbly shortcrust pastry with juicy carrot-pumpkin filling. To prepare it, you will need:
- A pound of baking flour.
- 250 grams of quality cold butter.
- 3 large eggs.
- 500 grams of pumpkin.
- 2 large carrots.
- ½ lemon.
- 200 grams of sugar.
- 2 large spoons of starch.
- 150 milliliters of 30% cream.
- Salt.
Chilled grated butter and flour are combined in a deep bowl. All this is salted, crushed into crumbs and mixed with one egg. The resulting mass is wrapped in polyethylene and sent to the refrigerator for an hour. After the specified time, the dough is distributed on the bottom of the refractory form and sent to the oven. Bake it at a temperature of 180 degrees for a quarter of an hour. Then, on a browned base, spread the filling made of boiled and mashed vegetables, lemon juice, citrus peel, starch and cream, whipped with sugar and remaining eggs. All this is returned to the heated oven and baked at 180 degrees for no more than 60 minutes. Before use, a completely prepared pie is cooled and cut in portions.
With lemon
This dessert will surely appeal to lovers of unusual homemade cakes. It has a rather pleasant taste and a light citrus aroma. A beautiful orange tint will make it a worthy addition to any holiday. To make pumpkin and carrot pie with lemon, you will need:
- A glass of sugar.
- A pair of lemons.
- A glass of grated carrots and pumpkins.
- A teaspoon of cinnamon, vanillin and soda.
- A pair of glasses of baking white flour.
- 200 milliliters of refined vegetable oil.
- Powdered sugar (for decoration).
Grated vegetables are combined with sweet sand, salt, vanilla and ground cinnamon. They add the juice of one lemon, soda and flour. The resulting mass is mixed with the remaining citrus, ground with a blender. All this is laid out in a heat-resistant form and cooked at a moderate temperature for thirty-five minutes. Those who do not have a conventional oven can bake such a pumpkin and carrot cake in a slow cooker. To do this, the device is switched on in the appropriate mode and waiting for the completion of the program.
With garlic and hard cheese
Fans of savory pastries can be recommended to pay attention to the recipe below. The pie prepared on it turns out moderately sharp and piquant. To make this treat you will need:
- 220 grams of sifted coarse baking flour.
- 2 eggs.
- 125 grams of soft butter.
- A teaspoon of caraway seeds.
- 5 small carrots.
- 450 grams of pumpkin pulp.
- 3 cloves of garlic.
- ½ teaspoon chili.
- 200 grams of cheese.
- 4 large spoons of olive oil.
- A handful of almonds.
- Salt and ground pepper.
Process description
Cooking an open carrot-pumpkin pie can be divided into several simple steps. First of all, you need to do vegetables. The peeled and washed carrots are cut lengthwise, spread on a baking sheet along with pieces of pumpkin pulp and garlic cloves. All this is salted, sprinkled with spices, poured with olive oil and placed in a warm oven. Vegetables are baked at a temperature of 180 degrees for twenty minutes, not lazy to systematically mix them.
In a separate clean container combine flour, caraway seeds, one egg, salt and soft butter. They knead everything well, wrap it in plastic wrap and put it in the refrigerator for three quarters of an hour. After the specified time, the cooled dough is distributed on the bottom of the detachable refractory form, pricked with a fork and baked for no more than ten minutes. Then, on a browned base, spread the mashed pumpkin, mixed with chopped garlic, shredded cheese and the remaining egg. All this is returned to the preheated oven and baked for another ten minutes. A fully cooked cake is decorated with heat-treated carrots and sprinkled with chopped almonds.