Mellis Pumpkin Pie

Ingredients for 1 servings:

• 500 g flour
• ½ pack of dry yeast
• 100 g sugar
• 1 pinch of salt
• 100 g butter
• 1 egg(s)
• 1 egg yolk
• 250 ml milk, lukewarm
• Grease for the tray
• Flour for the kitchen towel
• 2 kg pumpkin flesh from Atlantic Gigant, Yellow Centner or Hokkaido
• 400 g sour cream
• 2 eggs
• 170 g sugar
• 1 packet of vanilla sugar
• some powdered sugar for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 13 hours; Cooking/baking time approx. 1 hour; Total time approx. 15 hours

Yeast dough with juicy and sweet pumpkin filling

It’s best to peel the pumpkin the day before and remove the seeds, etc. Cut the pumpkin flesh into pieces and place it in a large pot. Add about half a cup of water and cook in a covered pot until very soft. Takes about 30 to 40 minutes. Let it cool overnight. It can of course also be used the same day, but it should be cooled down. For the yeast dough, mix the flour, yeast, sugar, and salt. Heat the milk and melt the butter in it. Add the egg and egg yolk as well as the lukewarm milk and butter and knead. Leave the dough in the bowl, cover with a cloth, and let it rise in a warm place for about 1 hour. Since only half the amount of yeast is used, the dough will not rise as much, but that’s intended. Next, with the filling. Line a large sieve with a kitchen towel and add the pumpkin flesh. Squeeze the liquid well through the cloth to form a relatively firm pumpkin mass. Using a mixer, mix the pumpkin flesh with sour cream, eggs, sugar, and vanilla sugar until smooth. Grease a baking sheet and roll out half of the dough onto it. Spread the pumpkin filling over the dough and smooth it out. Roll out the other half of the dough on a floured kitchen towel to the size of the baking sheet and place it on top of the filling to form a layer. Bake in a preheated oven at 170°C (convection oven) for about 20 minutes. Once cooled, dust with powdered sugar and serve with whipped cream. This slightly different pumpkin cake is a recipe from my Transylvanian grandmother from a time when pumpkins were largely unknown in our country and not yet on the menu.