5 incredibly beautiful pumpkin dishes

1. Cottage cheese casserole with pumpkin

This is a casserole in the style of the famous Zebra Pie. Thanks to the alternation of layers, it will turn out bright and impressive. Eggs and cottage cheese make it tender and airy. If desired, add cinnamon to give the dish a warm fall flavor.

Slice 1 kg pumpkin. Bake for about 20 minutes at 180°C. Then cool and turn into puree.

Beat the puree with a pinch of salt, an egg, 3 tablespoons of flour and 2 tablespoons of sugar.

Combine another 3 tablespoons of flour and 2 tablespoons of sugar with a blender with 500 g of cottage cheese, 2 eggs and a pinch of salt.

Place a spoonful of curd and pumpkin mixture into the mold one by one. Bake for 35–40 minutes at 200°C.

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2. Chocolate Pumpkin Brownie

The pumpkin adds extra juiciness and moistness to this pie, and cinnamon and nutmeg add spicy notes. The pumpkin layer in it goes very well with the chocolate layer. And making a beautiful pattern on baked goods is not at all difficult.

Melt 175 g butter and 150 g dark chocolate. Beat 3 eggs and 300 g of sugar with a mixer until fluffy.

Stir in the chocolate mixture. Then add 75 g of flour and 40 g of cocoa.

Beat 1 more egg with 100 g of sugar. Add 100 g pumpkin puree, 25 g flour, nutmeg and cinnamon.

Place the chocolate and pumpkin mixtures into the mold, alternating with each other. Run a toothpick over the top to create swirls.

Bake the pie for about 45 minutes at 180°C.

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3. Appetizer with shrimp and pumpkin

This impressive dish couldn't be easier to prepare. Suitable for both a festive table and a gourmet dinner on a weekday. The sweetness of pumpkin and the tenderness of cheese harmonize perfectly with the taste of fried seafood. Additionally shrimps You can sprinkle with fragrant spices.

Cut the pumpkin into equal large pieces. Season with salt and pepper. Sprinkle with oil and bake for about 20 minutes at 180°C.

Fry the shrimp for 1-2 minutes on each side, add salt. Cool everything down.

Spread each piece of pumpkin with cream cheese. Place shrimp and some greens on top.

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4. Pumpkin buns

Miniature pumpkins turn out to be the cutest, and also soft and moderately sweet. The baked goods are prepared using yeast milk dough. So you have to tinker with it, but the result is worth it.

Mix 130 g pumpkin puree, 120 ml warm milk, 40 g melted butter and half a beaten egg. Add 40 g sugar, salt and 2 teaspoons quick-acting yeast.

Add 300 g of flour in parts. Cover the bowl with the dough with a towel and leave for 10-15 minutes. Then knead again.

Grease the dough with oil, cover the bowl with cling film and let rest for another 40-70 minutes.

Knead the dough for a couple of minutes. Divide into 15 parts and roll into balls. Place on a baking sheet. Flatten slightly and use scissors to make 8 cuts each. Or wrap it with cooking thread.

Mix the remaining egg with a spoon of water. Grease the workpieces.

Bake the buns for 20–25 minutes at 180°C. Then brush with melted butter. Place small cinnamon sticks on top.

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5. Pumpkin Spice Cheesecake

This dessert is made from ricotta. The cheese makes it deliciously tender and soft, and the cinnamon and nutmeg add a pleasant aroma.

Be sure to let the cheesecake sit in the refrigerator to make it taste better and cut better.

Chop 500 g of pumpkin and place in a saucepan. Add cinnamon, nutmeg and 1 teaspoon brown sugar.

Fill with water and cook for 20 minutes. Drain the liquid. Puree and cool.

Grind 200 g of cookies and mix with 110 g of melted butter. Spread over the bottom of the pan. Bake for 12–15 minutes at 180°C.

Beat 400 g of ricotta with 3 eggs, then add 100 g of powdered sugar. Add pumpkin puree and 2 tablespoons starch.

Spread the mixture onto the base. Place the mold in another larger container. Pour in the second water halfway.

Bake for about 1 hour at 150°C. Cool the cooled cheesecake and decorate with whipped cream.

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