Pumpkin and apple pie | Simple recipe
The delicious pie with perfect filling.
Ingredients for dough (shape 28 cm):
Butter (softened) – 5 0Z (150 gr)
Sour cream – 7 OZ (200 gr)
Flour – 12 OZ (350 gr)
Sugar - 1 tbsp.
Salt - 1 tsp.
Baking soda - 1 tsp.
Ingredients for filling:
Pumpkin– 2 pounds (900 gr)
Apples – 1 pound
Sour cream – 5 oz (150 gr)
Eggs - 3
Sugar – 2 oz (70 gr)
Salt - 1 tsp.
Cornstarch - 2 tablespoons (25 g)
Lemon juice - 2 tablespoons.
Dough
1. Combine flour, soda, salt and sugar, stir. Add butter, mix well with your hands, till you have a homogeneous texture. Add sour cream, knead and you can start rolling out.
2. Put ¼ of the dough aside (not in the cold), the rest should be rolled out on a lightly dusted flour surface. Put the dough in a mold.
Filling
1. Cut the pumpkin in half and send it to the oven at 350°F / 180 °C for 30 minutes.
2. Let the pumpkin cool down, peel.
3. Add starch, sugar, salt, sour cream, eggs.
4. Peel the apples, grate on a grater, pour lemon juice, mix.
5. Mix with a blender until smooth. Spread the filling into the mold.
Cream + filling
1. Roll out the remaining dough, cut it into 9 strips.
2. Spread out the strips. Mix the yolk with 1 tbsp. of water and wash the strips.
3. Send the pie to the oven at 350°F / 180°C for 45 minutes.
Serve warm.
Enjoy!
The Perfect Pumpkin Cheesecake | Genevieve Ko | NYT Cooking
Fluffier than cheesecake or pumpkin pie, Genevieve Ko’s new recipe combines a silky cream cheese-pumpkin filling and a tangy sour cream topping with a graham cracker crust. The warmth of ginger, ground and candied, ties together the other warming spices: cinnamon, cardamom and turmeric for flavors reminiscent of — and as soothing as — turmeric tea and chai.
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Pumpkin Pie Meets Cheesecake: Pumpkin Cheesecake Bars
Pumpkin cheesecake bars are the easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath!
Recipe:
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons salted butter, melted (100g)
Cheesecake
24 oz cream cheese, softened (680g)
¾ cup granulated sugar (150g)
¼ cup light brown sugar, firmly packed (50g)
½ cup sour cream (113g)
1 teaspoon vanilla extract
3 large eggs, lightly beaten
Pumpkin Cheesecake
⅔ cup canned pumpkin (168g)
1 ½ teaspoons pumpkin spice:
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9x9 baking pan (Affiliate Link):
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Instructions
00:00 Introduction
Crust
00:11 Preheat oven to 325F (160C) and line a 9x9 baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).
00:15 In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).
Cheesecake
01:49 In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.
02:39 Add sour cream and vanilla extract and stir until combined.
03:00 Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.
Pumpkin Cheesecake
04:37 Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.
05:33 Alternate dollops of the two batters over the prepared crust then swirl with a fork. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
Notes
Storing
Store covered in the refrigerator or in an airtight container for up to 5 days.
Baking pan
This recipe was tested and written for a 9x9 metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes.
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Pumpkin Pie With Sour Cream Topping
This layered pumpkin pie adds a touch of wow to your dessert table. The creamy pumpkin filling is topped with a sweetened sour cream topping that takes it to the next level. It is a perfect dessert for Thanksgiving or any time.
Recipe:
Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
RECIPE:
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