As the title said… this IS NOT a regular pumpkin pie recipe. I’m quite sure you’re familiar with the classic, round, decorated American pie. I like to believe that Europeans are quite open-minded when it comes to pies; we have it in many shapes and forms. In Central and Eastern Europe, you’ll find rolled pies, in West round-pastry pies and in East (close to Turkey and Greece) you’ll find round, rolled pies. Crazy, isn’t it? As many cultures, as many different types of pies, I would say. And you know what’s the best part of all this? They are all delicious, no matter the ingredients and the shape.
But since I promised you a different type of pumpkin pie… I have to warn you:
This pie is not as pretty looking as the American one.
So now you’ve been warned. BUT even it might look weird to you, trust me is delicious!
It’s actually my grandma’s recipe (because my Mum hates pumpkin smell and she doesn’t bake it). I remember being a kid and waiting for the pumpkin reason as it was Christmas. Because I knew I would get pumpkin pie. A lot of it. So now you understand why I couldn’t let this autumn pass without a pumpkin pie.
Eastern European Pumpkin Pie Recipe
|Servings||Prep. Time||Waiting Time||Bake Time||Difficulty|
|around 12||1.5 h||30 mins||~45 mins||Medium|
What you will need
I’m not sure if it’s easy to find pie sheets where you live. They might also have a different name as well. They’re not pie crust! They’re really thin, see-through sheets of dought.
Anyway… let’s get baking!
Cut your pumpkin in half and scoop the pulp and seeds out.
Don’t get rid of the pumpkin seeds! Separate them from the pulp and lay them on a baking sheet, letting them to dry out for a few days. After that they are good to eat (you can also bake them if you want).
I’ll be honest, cutting and grating the pumpkin is the hardest part of this recipe. But since we’ve got over it it’s time to add the spices.
You might be wondering why not adding the sugar now too. We’ll cook the pumpkin a little and by adding the sugar now will result in a very watery filling.
Cook the pumpkin for about 10 minutes. You know it’s ready when it reduced in volume, it’s soft and it got a little darker in colour.
Let it cool down for about 5 minutes and now you can add the sugar. As previously mentioned, adding the sugar at this stage is important because it won’t give you a watery pumpkin filling.
Mix everything together and let the filling sit for about 30 minutes, to chill. You don’t want the filling to be too hot because it can cook the really thin pie sheets and it will ruin the whole pie.
At this point, you can turn on your oven.
On a large oven tray, lined with baking paper, lay 3 pie sheets. I like to start with 3 for the base, but you can totally add more if you want more dough in your pie. Add 2 to 3 big scoops of the pumpkin filling and spread it in an even layer.
Lay two new pie sheets over and brush them with a little bit of vegetable oil before adding a new layer of filling.
Brushing the oil between each layer will help the filling stick batter to the dough.
You can add more sheets if you want. They are paper-thin, so if you’re here for the dough, feel free to add more.
Keep layering the pie until you finish the filling. Finish with one last round of pie sheets on top.
Bake it for about 45 minutes, or until it’s golden brown. Let it cool down before you cut it, otherwise, it will crumble since it’s so thin. You can cut it in squares, diamond shape, smaller or larger; just as you would like.
The result will be a thin pie with a lot of delicious pumpkin filling inside.
This pie won’t grow, won’t expand. It will stay the same as it was when you put it in the oven. Well… except that it’s baked, of course.
Baked, spiced pumpkin looks weird. It turns darker and because this pie does not grow, it might look ‘ugly’ to you. But please don’t hurt its feelings; it might not look as pretty as you expect, but cross my heart it’s tasty.
Let me know if I picked your interest with this pumpkin pie recipe. What different pies do you know?
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