Pie with pumpkin and cottage cheese

This simple pie with delicate pumpkin, cottage cheese and crunchy dough will turn out not only delicious, but also very beautiful in cut.

• Recipe author: Yulia Magay
• After preparation, you will receive 6 servings
• Total recipe preparation time: 100 minutes

Ingredients

• Flour 300 g
• Sugar 120 g
• Baking powder 2 tsp spoons
• Salt 1 pinch
• Egg 1 piece
• Sour cream 1 tbsp. spoon
• Vanilla extract ½ tsp spoons
• Butter 180 g
• Cottage cheese 350 g
• Sugar 5 tbsp. spoons
• Egg 1 piece
• Starch ½ tbsp. spoons
• Vanilla extract 1 tsp spoon
• Pumpkin 300 g (peeled weight)
• Orange 1 piece
• Sugar 2 tbsp. spoons
• Starch 1 tbsp. spoon

Cooking method

• Sift flour and mix with sugar, baking powder and salt. Beat the egg with a fork with sour cream and vanilla extract until smooth.

• Cut cold butter into small cubes and grind with flour mixture into small crumbs.

• Add the egg mass, stir and knead into a soft dough. Separate a third, wrap with cling film and put in the freezer for 20-30 minutes.

• Roll the remaining dough into a thin layer. Cover the bottom of the round shape with parchment paper.

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• Put the dough in a mold, press it to the bottom and sides, cut off any irregularities. Put the mold in the refrigerator for 20-30 minutes.

• Rub the curd through a sieve and mix thoroughly with sugar, egg, starch and vanilla extract.

• Grate pumpkin and orange zest on a fine grater. Mix with sugar and starch.

• Put both types of fillings in piping bags. Squeeze the fillings onto the crust alternately with rings.

• Smooth out the filling gently with a spoon. Grate the remaining chilled dough on a coarse grater onto the filling.

• Bake the cake 40-50 minutes until golden brown.

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