Simple pumpkin pie with cottage cheese and pumpkin in the oven

Step-by-step cooking

1. Step 1:

   

   How to make a simple pumpkin pie with cottage cheese and pumpkin in the oven? Prepare the products. Take cottage cheese with a fat content of 5-9%, pumpkin — bright orange. You can use plain wheat, whole grain or oat flour for the cake. With oatmeal, your pie will turn out gluten-free. If your eggs are small, take 4 pieces. Cottage cheese, eggs and butter should be at room temperature, so take them out of the refrigerator in advance.

2. Step 2:

   

   Peel and seed the pumpkin, then cut into large slices. The net weight of the pumpkin after processing should be 500 grams, so take the pumpkin with a margin.

3. Step 3:

   

   Wrap the pumpkin in foil and bake in the oven for about 40 minutes at 180 ° C until soft.

4. Step 4:

   

   Remove the finished pumpkin from the oven and cool.

5. Step 5:

   

   In a bowl, combine the pumpkin and cottage cheese.

6. Step 6:

   

   Thoroughly whisk everything with a blender. You should get a thick, soft and homogeneous mass without pumpkin pieces or cottage cheese grains. You can beat everything separately, and then combine and mix, but I am for speeding up and optimizing the cooking process where possible.

8. Step 7:

   

   Add sugar and add soft butter at room temperature. Beat everything with a mixer until smooth.

9. Step 8:

   

   Pour in the sifted flour and whisk everything again. I took half of the usual and whole-grain flour. If the dough seems too thick, it's okay, because you still need to add eggs. They will dilute the mass to the desired consistency.

10. Step 9:

    

    Add the eggs one at a time, beating the mass until smooth each time.

11. Step 10:

    

    As a result, you should get a lush, thick, but flowing dough. After whipping, the trace from the whisk is preserved or tightened, but very slowly.

12. Step 11:

    

    In a baking dish lined with parchment and greased with oil (Ø 20-22 cm), put the pumpkin-curd dough and smooth it out. Put the pie in a preheated 180 ° C oven for 15 minutes. Then lower the temperature to 120 ° C and bake for about 1 hour more. Leave the finished cake in the cooling oven with the door ajar for another 10-15 minutes.

13. Step 12:

    

    Then remove the cake from the mold and cool completely at room temperature. Cut it into pieces and serve it to the table. The next day after the refrigerator, it tastes even tastier and resembles cheesecake in consistency. Bon appetit!