Spicy Pumpkin Pie with Black Currant Recipe
An easy and quick to prepare pie for those who have made winter supplies from frozen vegetables and fruits. In our case, it’s pumpkin and black currant! Moist, sweet, spicy, rich! So it turned out a pumpkin pie made of dough with spices and sour black currant!
Servings
6
Cook Time
45minutes
Servings
6
Cook Time
45minutes
Ingredients
Instructions
  1. Beat the eggs with sugar until a light, fluffy mass is formed.
  2. Add vegetable oil and pumpkin puree. Mix well again.
  3. In a separate bowl, mix flour, baking powder, a pinch of salt and spices – cinnamon and cardamom (adjust the amount of spices in the dough to your liking), mix.
  4. Gradually adding the flour mixture, knead the dough well. The consistency of the dough is slightly thicker than that of pancakes.
  5. Pour in the frozen black currant (it is not necessary to defrost the berry beforehand), mix gently.
  6. Lightly grease the baking dish with vegetable oil, lay out the dough and flatten the top (the diameter of the mold is 20 cm). Bake in a preheated 180 degree oven for 20 minutes, then cover the top of the pie with foil and bake for another 20-25 minutes until ready. Remove the finished pie from the oven, let it cool. The top of the cake can be sprinkled with powdered sugar.
  7. Ready!
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