lr.abravanelhall.net
New recipes

Pumpkin pie

Pumpkin pie


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


We prepare first filling:
Put the pumpkin, apples and sugar in a little oil.
The amount of sugar varies depending on how sweet the pumpkin is.
So we put sugar to taste! :)
When they have softened, add the raisins, cinnamon and walnuts.
Mix well.

We do countertop:

Beat the eggs well with the sugar, then add the rest of the ingredients and finally the flour. A cake-like composition should come out.
Grease a pan with oil and line with flour.
Put half of the dough and bake in half (about 10 minutes.)
Remove the tray and spread the filling and spread the other half of the dough composition on top. Bake for another 10-15 minutes.


Delicious recipes: Pumpkin pie

Pumpkin pie is the most common and popular form of pumpkin consumption. It can also be consumed during fasting and can be the star of any event.

In the diet, pumpkin is recommended by nutritionists and is mostly consumed in pumpkin pies, tarts, cakes or baked. With the help of pumpkin you can also prepare delicious cream soups or purees. In any form it will be consumed, the pumpkin will always offer a special tasting experience.

Fragrant, tender and easy to prepare, the pumpkin pie will always be a dessert appreciated and served with gusto whenever it is put on the table. Along with the apple pie, the pumpkin pie is one of the most cooked and loved autumn pie recipes. Both pies are prepared quickly, with few ingredients and low costs.

Here's how to prepare, step by step, the best recipe for pumpkin pie, with homemade puff pastry dough and delicious pumpkin filling.

INGREDIENTS FOR PUMPKIN PIE FILLING

◦800g pumpkin grated

INGREDIENTS FOR PUMPKIN DOUGH

OTHER INGREDIENTS NECESSARY FOR THE FORMATION OF PIE SHEET DOUGH

◦1 tablespoon of flour with tip

METHOD OF PREPARATION:

Peel a squash, grate it and squeeze the juice.

Put the grated pumpkin in a saucepan over low heat. Add the sugar and let it harden until it softens well and the resulting liquid evaporates.

When the pumpkin filling is ready, add the teaspoon of cinnamon, mix well and set aside to cool.

As long as the pumpkin filling cools, there is enough time to prepare the pie dough.

In a bowl, mix the water well with the oil and salt powder, then add flour until the dough begins to form.

When the dough becomes difficult to mix in the bowl, turn it over on the kitchen counter and continue to add flour and knead until you have a hard, non-sticky dough, but easy to spread.

Next, to turn the dough into a tender, crispy puff pastry, mix the three tablespoons of oil with the tablespoon of flour so that you have a cream-like consistency. Then roll out the dough into a thin sheet, grease it with this mixture and roll it.

Cut the resulting dough into two pieces and spread it on sheets suitable for the tray in which you are going to bake the pie. There is no need to grease the tray because the dough has enough oil in the composition so that it will not stick to its walls.

Put the first sheet of dough in the pan, add the filling, put the other sheet of dough on top, prick with a fork from place to place then put the pumpkin pie in the oven at 180 degrees for about 30-35 minutes.

After removing the pumpkin pie from the oven, powder it with powdered sugar and let it cool a little before serving.


Pumpkin pie

I don't know if you thought about what I wrote in a comment, but now I'm really forced to make my husband this pie! Now is the time!

I will definitely try the pie if I find a pumpkin of the one in the pictures, I haven't seen a pumpkin like this in our country. I make pies the same way but with apple filling and they are called & quotstrudele & quot

Zina, I thought that if you don't prepare pumpkin pudding for your husband, then I'll give you another option :)
I'm not sure what you mean, in your own field?

Peter, you don't have to use a pumpkin exactly like the one I used. I wanted to take the pumpkin I knew as a child, the "white" and round one we call the "Turkish pumpkin". But someone told me that this long, yellow pumpkin would be better. It seemed to me that it was a little sweeter, but it's not a big difference.
I also make these pies with apple filling, I will probably put some pictures with them as soon as possible.

I also make the pie / strudel with purchased sheets, but I use 3 sheets and grease each one with oil, then spread the filling evenly. I haven't tasted your pies so I can make a comparison, so I can't say that my version is better, but you can try anyway. CLAUDE

Let's say that both are equally good :) I put 2 sheets each to be able to fill the tray, not necessarily because I like 2. I don't really respect the recipes, I usually adapt them according to how it suits me. the moment I cook. At the end, after tasting them, I decide whether to post them on the site or not :)

seems simple. It must be tried.

You're killing me with this pumpkin. last year I really didn't get to eat.

Hi ! I also have a question: where can I get this pumpkin for pie?
Thank you! :)

With pleasure! :)) Pumpkin can be found almost everywhere - in markets, in hypermarkets. You can use any variety of pumpkin pie (round, elongated).

OK. Thank you very much! Is this pie as tasty as they say? I have to prepare it for the Certificate work :)

It probably depends on tastes, but I really like it. If you are sure that you are allowed to use purchased pie sheets, then I wish you good luck with the certificate!

Hi! a question: don't you put butter between the sheets or don't grease them with oil? I think that if you cook the pumpkin with the sugar + the essence of something before and the cinnamon comes out tastier (the spices are stronger in taste if they are hardened a little before).

all the best and increase cooking.

Hello, Florin! I think you didn't read the recipe very carefully :) Otherwise I don't understand the question, since I put 200 ml of oil - part on the pumpkin composition inside and with the rest I greased the pies after I crammed them in the tray . I do not deny that the taste could be potentiated by hardening the pumpkin, but I try to choose the simplest solution in my recipes. And it's as if I don't feel like wasting my time cooking the pumpkin and then washing the used pan: D

Hi, Robert. Because I still have a pumpkin this fall, I thought I'd make a pie. out of habit) I also read the comments. Regarding the last one (Florin) I think you were a little nervous because you didn't give him any credit. And to enlighten you I will tell you that I also used pumpkin so, like you. Until one day when I found myself, on the table with a relative from the country. love.) you are stupid. Do you spoil pumpkin goodness? & Quot And of course she took all my attributes from the kitchen. Now, don't get me wrong: I'm short, and then thin, and she weighs about 120-130 kg. So I let the madwoman make her damblaua. The idea is that she hardened the pumpkin and used it when it got colder. Robert, it's even better doing this. can be consumed by everyone: children, the elderly (you know they also have problems with teeth). I do not tell you to give up your recipe, but as you answered me once, you can alternate. And if you have problems with washing an extra pan, let me give you a little advice: when you make the pie, make sure you have a feminine presence (not mom!). You don't even know what miracles happen when washing dishes in tandem! I stop. With sympathy, Mariana.

Mariana, it's not about nervousness, because if I'm nervous it means that in no case does it burn me to read the messages on the blog, especially to start answering :) I receive a lot of messages (on the blog, on fb, by mail) and sometimes time just doesn't allow me to deal with them, and that makes me answer by writing exactly the first thing that comes to my mind at that moment, and sometimes this can make certain things to be interpreted differently. If at the end we add a kindness like "very good idea with the quality of the pumpkin, thank you for the advice", then probably everything was perfect. I really think that Florin's tip is good, I also know people who cook pumpkin for pumpkin pie, but I like simple and quick recipes, I try not to stay in the kitchen all day. I should have mentioned in the recipe that the pumpkin can be hardened, but either I forgot to write it, or I probably forgot that it works and hardened - I have no idea which one, the recipe is published a long time ago, in October 2010 :)
Your idea of ​​washing dishes in tandem seems interesting, but I don't think it would work a miracle in this case :) I want to be the chef of the kitchen, my friend wants the same thing, so that makes us collaborate very rarely: D


Delicious recipes: Pumpkin pie

Pumpkin pie is the most common and popular form of pumpkin consumption. It can also be consumed during fasting and can be the star of any event.

In the diet, pumpkin is recommended by nutritionists and is mostly consumed in pumpkin pies, tarts, cakes or baked. With the help of pumpkin you can also prepare delicious cream soups or purees. In any form it will be consumed, the pumpkin will always offer a special tasting experience.

Scented, tender and easy to prepare, the pumpkin pie will always be a dessert appreciated and served with gusto whenever it is put on the table. Along with the apple pie, the pumpkin pie is one of the most cooked and loved autumn pie recipes. Both pies are prepared quickly, with few ingredients and low costs.

Here's how to prepare, step by step, the best recipe for pumpkin pie, with homemade puff pastry dough and delicious pumpkin filling.

INGREDIENTS FOR PUMPKIN FILLING

◦800g pumpkin grated

INGREDIENTS FOR PUMPKIN DOUGH

OTHER INGREDIENTS NECESSARY FOR THE FORMATION OF PIE SHEET DOUGH

◦1 tablespoon of flour with tip

METHOD OF PREPARATION:

Peel a squash, grate it and squeeze the juice.

Put the grated pumpkin in a saucepan over low heat. Add the sugar and let it harden until it softens well and the resulting liquid evaporates.

When the pumpkin filling is ready, add the teaspoon of cinnamon, mix well and set aside to cool.

As long as the pumpkin filling cools, there is enough time to prepare the pie dough.

In a bowl, mix the water well with the oil and salt powder then add the flour until the dough begins to form.

When the dough becomes difficult to mix in the bowl, turn it over on the kitchen counter and continue to add flour and knead until you have a hard, non-sticky dough, but easy to spread.

Next, to turn the dough into a tender, crispy puff pastry, mix the three tablespoons of oil with the tablespoon of flour so that you have a cream-like consistency. Then roll out the dough into a thin sheet, grease it with this mixture and roll it.

Cut the resulting dough into two pieces and spread it on sheets suitable for the tray in which you are going to bake the pie. There is no need to grease the tray because the dough has enough oil in the composition so that it will not stick to its walls.

Put the first sheet of dough in the pan, add the filling, put the other sheet of dough on top, prick with a fork from place to place then put the pumpkin pie in the oven at 180 degrees for about 30-35 minutes.

After removing the pumpkin pie from the oven, powder it with powdered sugar and let it cool a little before serving.


Pumpkin pie

We recommend a delicious seasonal recipe: Pumpkin pie.

ingredients

For sheets:
2 eggs
10 tablespoons sugar
10 tablespoons oil
10 tablespoons water
How much flour it contains
A sachet of baking powder
A pinch of salt
Esenta de rom

For the filling:
Cinnamon
Pumpkin (1 kg)
A cup of sugar
Rum essence

Method of preparation

Beat eggs and add sugar, oil, water, a pinch of salt and rum essence. Mix the baking powder with a little flour and add flour to the composition in the rain so that a dough comes out strong enough to be able to spread it. Divide the dough in half, because we will make 2 sheets.
Grate the pumpkin and sauté it with a cup of sugar, a little rum essence and cinnamon to taste.
Spread the first sheet, pour the pumpkin over which sprinkle a little breadcrumbs to absorb more of the juice left by it. Put the second sheet with a fork pricked from place to place to get the hot air that will form between the 2 sheets, and put in the oven for about 45 minutes.
Cut the pie when it is cold. Sprinkle powdered sugar on it and enjoy!


Pumpkin pie

We recommend a delicious seasonal recipe: Pumpkin pie.

ingredients

For sheets:
2 eggs
10 tablespoons sugar
10 tablespoons oil
10 tablespoons water
How much flour it contains
A sachet of baking powder
A pinch of salt
Esenta de rom

For the filling:
Cinnamon
Pumpkin (1 kg)
A cup of sugar
Rum essence

Method of preparation

Beat eggs and add sugar, oil, water, a pinch of salt and rum essence. Mix the baking powder with a little flour and add flour to the composition in the rain so that a dough comes out strong enough to be able to spread it. Divide the dough in half, because we will make 2 sheets.
Grate the pumpkin and sauté it with a cup of sugar, a little rum essence and cinnamon to taste.
Spread the first sheet, pour the pumpkin over which sprinkle a little breadcrumbs to absorb more of the juice left by it. Put the second sheet with a fork pricked from place to place to get the hot air that will form between the 2 sheets, and put in the oven for about 45 minutes.
Cut the pie when it is cold. Sprinkle powdered sugar on it and enjoy!


Delicious recipes: Pumpkin pie

Pumpkin pie is the most common and popular form of pumpkin consumption. It can also be consumed during fasting and can be the star of any event.

In the diet, pumpkin is recommended by nutritionists and is mostly consumed in pumpkin pies, tarts, cakes or baked. With the help of pumpkin you can also prepare delicious cream soups or purees. In any form it will be consumed, the pumpkin will always offer a special tasting experience.

Fragrant, tender and easy to prepare, the pumpkin pie will always be a dessert appreciated and served with gusto whenever it is put on the table. Along with the apple pie, the pumpkin pie is one of the most cooked and loved autumn pie recipes. Both pies are prepared quickly, with few ingredients and low costs.

Here's how to prepare, step by step, the best recipe for pumpkin pie, with homemade puff pastry dough and delicious pumpkin filling.

INGREDIENTS FOR PUMPKIN PIE FILLING

◦800g pumpkin grated

INGREDIENTS FOR PUMPKIN DOUGH

OTHER INGREDIENTS NECESSARY FOR THE FORMATION OF PIE SHEET DOUGH

◦1 tablespoon of flour with tip

METHOD OF PREPARATION:

Peel a squash, grate it and squeeze the juice.

Put the grated pumpkin in a saucepan over low heat. Add the sugar and let it harden until it softens well and the resulting liquid evaporates.

When the pumpkin filling is ready, add the teaspoon of cinnamon, mix well and set aside to cool.

As long as the pumpkin filling cools, there is enough time to prepare the pie dough.

In a bowl, mix the water well with the oil and salt powder, then add flour until the dough begins to form.

When the dough becomes difficult to mix in the bowl, turn it over on the kitchen counter and continue to add flour and knead until you have a hard, non-sticky dough, but easy to spread.

Next, to turn the dough into a tender, crispy puff pastry, mix the three tablespoons of oil with the tablespoon of flour so that you have a cream-like consistency. Then roll out the dough into a thin sheet, grease it with this mixture and roll it.

Cut the resulting dough into two pieces and spread it on sheets suitable for the tray in which you are going to bake the pie. There is no need to grease the tray because the dough has enough oil in the composition so that it will not stick to its walls.

Put the first sheet of dough in the pan, add the filling, put the other sheet of dough on top, prick with a fork from place to place then put the pumpkin pie in the oven at 180 degrees for about 30-35 minutes.

After removing the pumpkin pie from the oven, powder it with powdered sugar and let it cool a little before serving.


Delicious recipes: Pumpkin pie

Pumpkin pie is the most common and popular form of pumpkin consumption. It can also be consumed during fasting and can be the star of any event.

In the diet, pumpkin is recommended by nutritionists and is mostly consumed in pumpkin pies, tarts, cakes or baked. With the help of pumpkin you can also prepare delicious cream soups or purees. In any form it will be consumed, the pumpkin will always offer a special tasting experience.

Scented, tender and easy to prepare, the pumpkin pie will always be a dessert appreciated and served with gusto whenever it is put on the table. Along with the apple pie, the pumpkin pie is one of the most cooked and loved autumn pie recipes. Both pies are prepared quickly, with few ingredients and low costs.

Here's how to prepare, step by step, the best recipe for pumpkin pie, with homemade puff pastry dough and delicious pumpkin filling.

INGREDIENTS FOR PUMPKIN FILLING

◦800g pumpkin grated

INGREDIENTS FOR PUMPKIN DOUGH

OTHER INGREDIENTS NECESSARY FOR THE FORMATION OF PIE SHEET DOUGH

◦1 tablespoon of flour with tip

METHOD OF PREPARATION:

Peel a squash, grate it and squeeze the juice.

Put the grated pumpkin in a saucepan over low heat. Add the sugar and let it harden until it softens well and the resulting liquid evaporates.

When the pumpkin filling is ready, add the teaspoon of cinnamon, mix well and set aside to cool.

As long as the pumpkin filling cools, there is enough time to prepare the pie dough.

In a bowl, mix the water well with the oil and salt powder then add the flour until the dough begins to form.

When the dough becomes difficult to mix in the bowl, turn it over on the kitchen counter and continue to add flour and knead until you have a hard, non-sticky dough, but easy to spread.

Next, to turn the dough into a tender, crispy puff pastry, mix the three tablespoons of oil with the tablespoon of flour so that you have a cream-like consistency. Then roll out the dough into a thin sheet, grease it with this mixture and roll it.

Cut the resulting dough into two pieces and spread it on sheets suitable for the tray in which you are going to bake the pie. There is no need to grease the tray because the dough has enough oil in the composition so that it will not stick to its walls.

Put the first sheet of dough in the pan, add the filling, put the other sheet of dough on top, prick with a fork from place to place then put the pumpkin pie in the oven at 180 degrees for about 30-35 minutes.

After removing the pumpkin pie from the oven, powder it with powdered sugar and let it cool a little before serving.


Delicious recipes: Pumpkin pie

Pumpkin pie is the most common and popular form of pumpkin consumption. It can also be consumed during fasting and can be the star of any event.

In the diet, pumpkin is recommended by nutritionists and is mostly consumed in pumpkin pies, tarts, cakes or baked. With the help of pumpkin you can also prepare delicious cream soups or purees. In any form it will be consumed, the pumpkin will always offer a special tasting experience.

Scented, tender and easy to prepare, the pumpkin pie will always be a dessert appreciated and served with gusto whenever it is put on the table. Along with the apple pie, the pumpkin pie is one of the most cooked and loved autumn pie recipes. Both pies are prepared quickly, with few ingredients and low costs.

Here's how to prepare, step by step, the best recipe for pumpkin pie, with homemade puff pastry dough and delicious pumpkin filling.

INGREDIENTS FOR PUMPKIN FILLING

◦800g pumpkin grated

INGREDIENTS FOR PUMPKIN DOUGH

OTHER INGREDIENTS NECESSARY FOR THE FORMATION OF PIE SHEET DOUGH

◦1 tablespoon of flour with tip

METHOD OF PREPARATION:

Peel a squash, grate it and squeeze the juice.

Put the grated pumpkin in a saucepan over low heat. Add the sugar and let it harden until it softens well and the resulting liquid evaporates.

When the pumpkin filling is ready, add the teaspoon of cinnamon, mix well and set aside to cool.

As long as the pumpkin filling cools, there is enough time to prepare the pie dough.

In a bowl, mix the water well with the oil and salt powder then add the flour until the dough begins to form.

When the dough becomes difficult to mix in the bowl, turn it over on the kitchen counter and continue to add flour and knead until you have a hard, non-sticky dough, but easy to spread.

Next, to turn the dough into a tender, crispy puff pastry, mix the three tablespoons of oil with the tablespoon of flour so that you have a cream-like consistency. Then roll out the dough into a thin sheet, grease it with this mixture and roll it.

Cut the resulting dough into two pieces and spread it on sheets suitable for the tray in which you are going to bake the pie. There is no need to grease the tray because the dough has enough oil in the composition so that it will not stick to its walls.

Put the first sheet of dough in the pan, add the filling, put the other sheet of dough on top, prick with a fork from place to place then put the pumpkin pie in the oven at 180 degrees for about 30-35 minutes.

After removing the pumpkin pie from the oven, powder it with powdered sugar and let it cool a little before serving.


Delicious recipes: Pumpkin pie

Pumpkin pie is the most common and popular form of pumpkin consumption. It can also be consumed during fasting and can be the star of any event.

In the diet, pumpkin is recommended by nutritionists and is mostly consumed in pumpkin pies, tarts, cakes or baked. With the help of pumpkin you can also prepare delicious cream soups or purees. In any form it will be consumed, the pumpkin will always offer a special tasting experience.

Scented, tender and easy to prepare, the pumpkin pie will always be a dessert appreciated and served with gusto whenever it is put on the table. Along with the apple pie, the pumpkin pie is one of the most cooked and loved autumn pie recipes. Both pies are prepared quickly, with few ingredients and low costs.

Here's how to prepare, step by step, the best recipe for pumpkin pie, with homemade puff pastry dough and delicious pumpkin filling.

INGREDIENTS FOR PUMPKIN FILLING

◦800g pumpkin grated

INGREDIENTS FOR PUMPKIN DOUGH

OTHER INGREDIENTS NECESSARY FOR THE FORMATION OF PIE SHEET DOUGH

◦1 tablespoon of flour with tip

METHOD OF PREPARATION:

Peel a squash, grate it and squeeze the juice.

Put the grated pumpkin in a saucepan over low heat. Add the sugar and let it harden until it softens well and the resulting liquid evaporates.

When the pumpkin filling is ready, add the teaspoon of cinnamon, mix well and set aside to cool.

As long as the pumpkin filling cools, there is enough time to prepare the pie dough.

In a bowl, mix the water well with the oil and salt powder then add the flour until the dough begins to form.

When the dough becomes difficult to mix in the bowl, turn it over on the kitchen counter and continue to add flour and knead until you have a hard, non-sticky dough, but easy to spread.

Next, to turn the dough into a tender, crispy puff pastry, mix the three tablespoons of oil with the tablespoon of flour so that you have a cream-like consistency. Then roll out the dough into a thin sheet, grease it with this mixture and roll it.

Cut the resulting dough into two pieces and spread it on sheets suitable for the tray in which you are going to bake the pie. There is no need to grease the tray because the dough has enough oil in the composition so that it will not stick to its walls.

Put the first sheet of dough in the pan, add the filling, put the other sheet of dough on top, prick with a fork from place to place then put the pumpkin pie in the oven at 180 degrees for about 30-35 minutes.

After removing the pumpkin pie from the oven, powder it with powdered sugar and let it cool a little before serving.


Pumpkin pie

I don't know if you thought about what I wrote in a comment, but now I'm really forced to make my husband this pie! Now is the time!

I will definitely try the pie if I find a pumpkin of the one in the pictures, I haven't seen a pumpkin like this in our country. I make pies the same way but with apple filling and they are called & quotstrudele & quot

Zina, I thought that if you don't prepare pumpkin pudding for your husband, then I'll give you another option :)
I'm not sure what you mean, in your own field?

Peter, you don't have to use a pumpkin exactly like the one I used. I wanted to take the pumpkin I knew as a child, the "white" and round one we call the "Turkish pumpkin". But someone told me that this long, yellow pumpkin would be better. It seemed to me that it was a little sweeter, but it's not a big difference.
I also make these pies with apple filling, I will probably put some pictures with them as soon as possible.

I also make the pie / strudel with purchased sheets, but I use 3 sheets and grease each one with oil, then spread the filling evenly. I haven't tasted your pies so I can make a comparison, so I can't say that my version is better, but you can try anyway. CLAUDE

Let's say that both are equally good :) I put 2 sheets each to be able to fill the tray, not necessarily because I like 2. I don't really respect the recipes, I usually adapt them according to how it suits me. the moment I cook. At the end, after tasting them, I decide whether to post them on the site or not :)

seems simple. It must be tried.

You're killing me with this pumpkin. last year I really didn't get to eat.

Hi ! I also have a question: where can I get this pumpkin for pie?
Thank you! :)

With pleasure! :)) Pumpkin can be found almost everywhere - in markets, in hypermarkets. You can use any variety of pumpkin pie (round, elongated).

OK. Thank you very much! Is this pie as tasty as they say? I have to prepare it for the Certificate work :)

It probably depends on tastes, but I really like it. If you are sure that you are allowed to use purchased pie sheets, then I wish you good luck with the certificate!

Hi! a question: don't you put butter between the sheets or don't grease them with oil? I think that if you cook the pumpkin with the sugar + the essence of something before and the cinnamon comes out tastier (the spices are stronger in taste if they are hardened a little before).

all the best and increase cooking.

Hello, Florin! I think you didn't read the recipe very carefully :) Otherwise I don't understand the question, since I put 200 ml of oil - part on the pumpkin composition inside and with the rest I greased the pies after I crammed them in the tray . I do not deny that the taste could be potentiated by hardening the pumpkin, but I try to choose the simplest solution in my recipes. And it's as if I don't feel like wasting my time cooking the pumpkin and then washing the used pan: D

Hi, Robert. Because I still have a pumpkin this fall, I thought I'd make a pie. out of habit) I also read the comments. Regarding the last one (Florin) I think you were a little nervous because you didn't give him any credit. And to enlighten you I will tell you that I also used pumpkin so, like you. Until one day when I found myself, on the table with a relative from the country. love.) you are stupid. Do you spoil pumpkin goodness? & Quot And of course she took all my attributes from the kitchen. Now, don't get me wrong: I'm short, and then thin, and she weighs about 120-130 kg. So I let the madwoman make her damblaua. The idea is that she hardened the pumpkin and used it when it got colder. Robert, it's even better doing this. can be consumed by everyone: children, the elderly (you know they also have problems with teeth). I do not tell you to give up your recipe, but as you answered me once, you can alternate. And if you have problems with washing an extra pan, let me give you a little advice: when you make the pie, make sure you have a feminine presence (not mom!). You don't even know what miracles happen when washing dishes in tandem! I stop. With sympathy, Mariana.

Mariana, it's not about nervousness, because if I'm nervous it means that in no case does it burn me to read the messages on the blog, especially to start answering :) I receive a lot of messages (on the blog, on fb, by mail) and sometimes time just doesn't allow me to deal with them, and that makes me answer by writing exactly the first thing that comes to my mind at that moment, and sometimes this can make certain things to be interpreted differently. If at the end we add a kindness like "very good idea with the quality of the pumpkin, thank you for the advice", then probably everything was perfect. I really think that Florin's tip is good, I also know people who cook pumpkin for pumpkin pie, but I like simple and quick recipes, I try not to stay in the kitchen all day. I should have mentioned in the recipe that the pumpkin can be hardened, but either I forgot to write it, or I probably forgot that it works and hardened - I have no idea which one, the recipe is published a long time ago, in October 2010 :)
Your idea of ​​washing dishes in tandem seems interesting, but I don't think it would work a miracle in this case :) I want to be the chef of the kitchen, my friend wants the same thing, so that makes us collaborate very rarely: D


Video: Κολοκυθόπιτα χωρίς φύλλο της Αργυρώς. Αργυρώ Μπαρμπαρίγου