Pumpkin and Cottage Cheese Pie

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Pumpkin and Cottage Cheese Pie
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This delightful Pumpkin and Cottage Cheese Pie is a perfect balance of rich flavors and creamy textures, making it an excellent dessert for the autumn season. The buttery crust complements the filling made with fresh pumpkin, cottage cheese, raisins, and a hint of orange zest, bringing a delicious mix of sweetness and tang. Whether you’re making this for a holiday gathering or just want to enjoy a sweet treat with your family, this pie is sure to impress.

Full Recipe:

Ingredients:

For the Dough:

  • 240 g (12 tbsp) all-purpose flour (without the peak)
  • 50 g (2.5 tbsp) powdered sugar (with the peak)
  • 1 tsp baking powder (5 g)
  • A pinch of salt
  • 120 g cold butter
  • 1 large egg (size C0)

For the Filling:

  • 300 g raw pumpkin (grated)
  • 30 g raisins
  • 1 tsp orange zest
  • 350 g cottage cheese (any fat content)
  • 2 large eggs (size C0)
  • 100 g (5 tbsp) sugar (without the peak)
  • A pinch of salt
  • 50 g (2.5 tbsp) cornstarch (with the peak)

Step-by-Step Instructions:

Step 1: Prepare the Dough

  1. Mix the dry ingredients: In a large mixing bowl, combine the flour, powdered sugar, baking powder, and a pinch of salt.
  2. Add the butter: Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
  3. Incorporate the egg: Add the egg to the mixture and knead the dough until it comes together. Form a dough ball, wrap it in plastic wrap, and let it chill in the refrigerator for about 20-30 minutes.

Step 2: Prepare the Filling

  1. Prepare the pumpkin: Peel and grate the raw pumpkin (you can use a box grater or food processor). Set it aside.
  2. Mix the filling ingredients: In a separate bowl, combine the cottage cheese, eggs, sugar, orange zest, and salt. Mix everything well using a hand mixer or whisk until smooth and creamy.
  3. Add the pumpkin and raisins: Fold the grated pumpkin and raisins into the cottage cheese mixture. Stir in the cornstarch to thicken the filling.

Step 3: Assemble the Pie

  1. Preheat the oven: Preheat your oven to 180°C (356°F), setting it to the upper and lower heat mode without convection.
  2. Roll out the dough: On a floured surface, roll out the chilled dough into a circle large enough to fit a 22-24 cm pie dish. Press the dough into the bottom and sides of the dish, trimming any excess. Poke a few holes in the base with a fork to prevent air pockets.
  3. Add the filling: Pour the pumpkin and cottage cheese filling onto the dough base, spreading it evenly.

Step 4: Bake the Pie

  1. Bake: Place the pie in the preheated oven and bake for 45-50 minutes at 180°C (356°F). The top should be golden, and the filling should be set when done.
  2. Cool: After baking, remove the pie from the oven and let it cool in the pan for about 15 minutes. Afterward, transfer it to a wire rack to cool completely before slicing.

Cooking Tips:

  • Chilling the dough: Make sure to chill the dough for at least 20-30 minutes before rolling it out. This helps prevent the butter from melting too quickly during baking, resulting in a flakier crust.
  • Orange zest: Adding orange zest gives the pie a citrusy note that balances the sweetness of the pumpkin. You can adjust the amount of zest to your taste.
  • Cottage cheese: You can use any fat content cottage cheese, but for a richer texture, you may opt for full-fat varieties.
  • Cornstarch: Adding cornstarch helps to thicken the filling and maintain its structure during baking. Make sure to mix it well into the filling.

Storage:

  • Refrigeration: Store the pie in an airtight container in the refrigerator for up to 3 days. Make sure it is completely cooled before refrigerating.
  • Freezing: You can freeze the pie by wrapping it tightly in plastic wrap and then in foil. Store it in the freezer for up to 1 month. Thaw in the refrigerator before reheating.

Nutritional Information (per slice):

  • Calories: 260 Kcal
  • Proteins: 8 g
  • Fats: 12 g
  • Carbohydrates: 30 g

FAQs:

  1. Can I use pre-cooked pumpkin puree instead of raw grated pumpkin? Yes, you can substitute raw pumpkin with pre-cooked or canned pumpkin puree. However, ensure the puree isn’t too watery, or it may affect the texture of the filling.
  2. Can I use another type of cheese in this recipe? Cottage cheese is recommended for its creamy texture, but you can substitute it with ricotta cheese for a similar result.
  3. Can I make this pie in advance? Yes! You can prepare the pie a day ahead and store it in the refrigerator. It’s a great make-ahead dessert.
  4. Can I use other spices in this recipe? Absolutely! You can add spices like cinnamon, nutmeg, or ginger to the filling to enhance the fall flavors of the pumpkin.

Conclusion:

This Pumpkin and Cottage Cheese Pie is a delicious and heartwarming dessert, perfect for autumn gatherings or holiday dinners. The combination of pumpkin, cottage cheese, and the subtle hint of orange zest makes for a delightful treat. The buttery crust paired with the creamy filling offers a perfect balance of flavors and textures. Whether you enjoy it warm or chilled, this pie is sure to satisfy your sweet cravings while being a healthier option for dessert. Make this wonderful pie today and enjoy the comforting flavors of fall!

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