Ingredients:

• 250 ml milk (1 glass): Provides moisture and creaminess, helping the semolina absorb and become soft.
• 200 g semolina (1 glass): The primary base ingredient, semolina offers a grainy texture that pairs perfectly with the pumpkin.
• 200 g pumpkin (1 cup): Adds natural sweetness, color, and nutrition, making this pie seasonal and flavorful.
• 2 eggs: Helps bind the pie and provides a light, airy texture.
• 150 g sugar: For sweetness, adjust according to your taste.
• 50 g butter: Adds richness and moisture to the pie.
• 10 g baking powder: Helps the pie rise and gives it a light, fluffy texture.

Instructions:

Step 1: Prepare the Pumpkin

Start by peeling and grating 200 g of pumpkin. You can use a coarse grater to keep some texture, or if you prefer a smoother consistency, you can puree the pumpkin after cooking it slightly. In a small saucepan, cook the grated pumpkin over medium heat for about 5 minutes to soften it. You don’t want it fully cooked, just softened enough to incorporate into the pie batter.

Step 2: Combine Wet Ingredients

In a medium-sized mixing bowl, whisk together the 2 eggs and 150 g sugar until the mixture becomes pale and fluffy. This step is crucial as it helps dissolve the sugar and introduces air into the batter, giving the pie a lighter texture.

Next, melt 50 g of butter and let it cool slightly before adding it to the egg mixture. Stir in the melted butter, followed by 250 ml of milk. The milk will help create a smooth, cohesive mixture.

Step 3: Add the Semolina and Pumpkin

Once the wet ingredients are well-mixed, gradually add the 200 g of semolina, stirring constantly to avoid lumps. Semolina absorbs liquid quickly, so it’s important to mix thoroughly. After the semolina has been fully incorporated, fold in the softened grated pumpkin.

Step 4: Mix in the Baking Powder

To ensure that the pie rises evenly and has a light texture, mix in 10 g of baking powder. Make sure the baking powder is distributed evenly throughout the batter.

Step 5: Bake the Pie

Preheat your oven to 180°C (350°F). Grease a round or square baking dish (about 9 inches in diameter) with butter or line it with parchment paper. Pour the batter into the prepared dish and smooth the top with a spatula.

Place the pie in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The pie should rise slightly and turn golden brown on top. Be sure to check it towards the end of the baking time, as oven temperatures can vary.

Step 6: Cool and Serve

Once the pie is done baking, remove it from the oven and let it cool for 10-15 minutes before slicing. This allows the pie to firm up and makes it easier to cut. You can serve the pie warm or at room temperature, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Nutritional Information (per slice):

Note: This pie serves approximately 8-10 slices, and the nutritional information is based on one slice.

• Calories: 220-250 kcal
• Carbohydrates: 35-40 g
• Protein: 5-6 g
• Fat: 8-10 g
• Fiber: 2-3 g
• Vitamins: Rich in Vitamin A (from the pumpkin), Vitamin D (from eggs and butter), and calcium (from the milk).

Frequently Asked Questions (FAQs):

1. Can I use other types of squash instead of pumpkin?
Yes, you can substitute pumpkin with butternut squash or any other type of squash you prefer. Just make sure to cook and soften it slightly before adding it to the batter.

2. Can I use plant-based milk?
Absolutely! You can substitute regular milk with any plant-based milk such as almond, soy, or oat milk. The texture of the pie may vary slightly depending on the milk you choose, but it will still turn out delicious.

3. What can I use instead of semolina?
If you don’t have semolina on hand, you can use fine cornmeal or cream of wheat as a substitute. These will give the pie a similar texture.

4. How do I make this pie gluten-free?
To make this pie gluten-free, you can use gluten-free semolina or a gluten-free flour blend instead of regular semolina. Be sure to check that your baking powder is also gluten-free.

5. Can I reduce the amount of sugar?
Yes, you can adjust the sugar according to your taste. If you prefer a less sweet pie, you can reduce the sugar to 100 g or even lower if desired.

Tips for Making the Perfect Pumpkin Semolina Pie:

1. Use fresh pumpkin: Fresh pumpkin has a better texture and flavor compared to canned pumpkin. However, if you’re short on time, you can use canned pumpkin puree. Just make sure it’s not too watery.
2. Let the semolina sit: After mixing the semolina into the batter, let it sit for about 5-10 minutes before baking. This allows the semolina to absorb the liquid and ensures a soft, well-baked pie.
3. Add spices for extra flavor: If you enjoy warm spices, consider adding 1 tsp of cinnamon, a pinch of nutmeg, or ginger to the batter. These spices pair beautifully with pumpkin and will give the pie a comforting, autumnal flavor.
4. Experiment with toppings: For added texture and flavor, you can sprinkle some chopped nuts, like walnuts or pecans, on top of the pie before baking. Alternatively, you can dust the pie with powdered sugar or drizzle with honey or maple syrup once it has cooled.

Storage Tips:

In the Refrigerator:
Pumpkin semolina pie can be stored in an airtight container in the refrigerator for up to 3-4 days. To enjoy the pie warm, you can reheat individual slices in the microwave for about 20-30 seconds or in the oven at a low temperature.

In the Freezer:
This pie also freezes well. Once it has cooled completely, wrap the pie or individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. The pie will keep in the freezer for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and reheat it before serving.

Conclusion:

Pumpkin Semolina Pie is a delightful and unique twist on traditional pumpkin desserts. Combining the smooth, creamy texture of semolina with the natural sweetness of pumpkin, this pie is not only delicious but also packed with nutritional benefits. The preparation is simple, making it an ideal recipe for both novice and experienced bakers alike. Whether you’re serving it as a dessert for a special occasion or enjoying a slice with your morning coffee, this pie is sure to become a family favorite. With its versatility and ease of storage, you can enjoy this pumpkin semolina pie throughout the fall season and beyond.