Slow Cooker Pumpkin Crumb Pie. Pumpkin pie or cupcake recipe in a slow cooker. Pumpkin desserts: healthy muffin recipes

Pumpkin is such a versatile vegetable that you can use it to prepare first courses, second courses, and baked goods.

Pumpkin pies are not only healthy and tasty, but also look very appetizing. They come out a beautiful orange color.

Pumpkin pie tastes a little like carrot cake, but with a stronger, pumpkin flavor.

Pumpkin pie in the oven comes out fluffy and fragrant. But with the advent of the multicooker, many housewives cook pumpkin pie in it.

The advantage of a multicooker is that the program for baking pies is already set in it, which means you don’t need to worry about setting the desired temperature. The multicooker will do everything itself. But still some nuances exist.

Subtleties of cooking

• Pumpkin is a very juicy vegetable. Therefore, when adding it to the dough, you need to take into account that during baking it will release juice and the dough will become thinner.
• Before putting the pumpkin in the dough, it is grated, crushed in a blender or rubbed through a sieve (baked in the oven).
• The fluffiness of the pie depends on how well the eggs were beaten. If you don't beat them, the pumpkin pie will taste like a casserole. It will not turn out as high as we would like, and it will not be as moist.
• If you grate the pumpkin on a medium grater, the baked dough will be light, slightly yellowish, and pieces of pumpkin will be clearly visible in it. This cake is porous, similar to a sponge cake.
• Pumpkin crushed in a blender gives the crust a bright color.
• For flavor, you can add vanillin and cinnamon to the dough. The taste of the pie will be much better if you add orange or lemon zest along with the pumpkin. Some of the pumpkin can be replaced with fragrant apples.
• There should not be a lot of pumpkin in the dough, otherwise it will not allow the cake to rise well.

Pumpkin pie in a slow cooker with cinnamon

Ingredients:

• pumpkin – 300 g;
• sugar – 1.5 tbsp;
• eggs – 3 pcs.;
• flour – 1.5 tbsp;
• refined vegetable oil – 100 g;
• cinnamon – 0.5 tsp;
• salt - a pinch;
• baking powder – 1 tsp;
• butter – 10 g (for a bowl).

Cooking method

• Peel the pumpkin, remove the soft inside with seeds. Grate it on a not very fine grater. Leave it on the plate for now.
• Place eggs in another bowl. Beat with a mixer, gradually adding sugar. Add salt immediately. The egg mass should increase in volume, thicken and become cream-like.
• Pour in vegetable oil and stir.
• Place the pumpkin. If she gives juice, squeeze it out. It is believed that too wet pumpkin has a bad effect on rising dough.
• Add flour mixed with baking powder and cinnamon. Stir so that there are no lumps. The dough should be slightly thick. Don't forget that the pumpkin will release juice during baking.
• Prepare the multicooker for use. Grease the bowl with butter. Place all the dough into it and smooth it out with a spatula.
• Close the multicooker with a lid and set the “Baking” mode.
• Bake the pie for 60 minutes. In many multicookers, this program is designed for 45 minutes, so you will have to turn off the unit, reset it to the same mode and cook for another 15 minutes.
• Turn off the multicooker. Wait 5-10 minutes and only then open the lid. Take out the bowl. Use a silicone or wooden spatula to run along the edges of the cake to prevent it from sticking. Lower the steaming rack into the bowl. Turn the bowl over. The pie will easily slide out of it and remain on the wire rack. In this position, let it cool completely.
• Transfer to a plate. Dust with powdered sugar or decorate as desired.

Slow Cooker Pumpkin Pie with Nutmeg and Cloves

Ingredients:

• pumpkin – 300 g;
• flour – 300 g;
• sugar – 150 g;
• eggs – 2 pcs.;
• refined vegetable oil – 80 g;
• salt - a pinch;
• baking powder - sachet (10 g);
• nutmeg and cloves - to taste;
• vanillin;
• butter (for a bowl) – 10 g.

Cooking method

• Peel the pumpkin and remove the seeds. Cut into cubes, place on a baking sheet and bake in the oven until soft. Cooking time depends on the type of pumpkin.
• Grind it in a blender until pureed.
• Pour sugar into a bowl and break the eggs. Beat the mixture with a mixer until creamy and increased in volume.
• Mix all liquid ingredients in a bowl. Add flour, baking powder and spices. Grind the cloves into powder first.
• Mix everything so that there are no lumps.
• Grease the multicooker bowl with butter. Place the dough into it. Flatten well with a spatula.
• Close the multicooker with a lid and turn on the “Baking” mode. Cook for 60 minutes. If your multicooker turns off early, immediately restart the program and cook the pie for a few more minutes (depending on the remaining time).
• Let the pie sit for a while. Then remove it from the bowl using a steamer. Cool. Cut into portions.

Note to the hostess

Cooking times for pumpkin pie are approximate. Before turning off the multicooker, check the readiness of the pie with a toothpick. If the pie is not ready yet, leave it in the turned on multicooker for a few more minutes.

In summer cottages, gardeners certainly grow pumpkins. After all, you can prepare delicious dishes and snacks from this fruit. Pumpkin pie in a slow cooker, even for an inexperienced housewife, will turn out fluffy and taste good. If you also take into account that not everyone in the country has an oven, the opportunity to get a luxurious dish in your favorite electrical appliance makes an appetizing dessert especially attractive.

To make a classic pie you will need:

• 2 tbsp. premium wheat flour;
• 1 tbsp. granulated sugar;
• 3 chicken eggs of category II;
• 300 g fresh pumpkin;
• 1.5 tsp. baking powder;
• a pinch of extra salt.

Making delicious baked goods:

1. Beat the eggs with a mixer.
2. Add granulated sugar and mix until the sweet crystals are completely dissolved.
3. Place flour in a separate container, add a pinch of salt and baking powder, mix everything thoroughly.
4. Pour 8 tablespoons of vegetable oil into the egg mass and sift the flour. Add the bulk product in small portions, continuing to beat the eggs with a whisk or mixer. Then no lumps form in the dough.
5. The pumpkin is cleaned and coarsely grated. If the fruit is juicy, then the juice is squeezed out.
6. Add pumpkin pulp to the dough and mix everything thoroughly.
7. Grease the bottom and walls of the multicooker bowl with the remaining 2 tablespoons of vegetable fat and pour out the resulting mass.
8. Place the dish with the workpiece in the unit, set the “Baking” program, and close the lid.

After about an hour, the delicious pie is served to the table.

Pumpkin pie with kefir in a slow cooker

You can also add different ingredients to the dish, which makes the taste of the baked goods more interesting.

Therefore, dessert baked according to different recipes can be included in the menu very often. Neither children nor adults will ever get tired of the dish.

For pumpkin pie with kefir you need to have:

• 2 tbsp. grated pumpkin pulp;
• 1 tbsp. kefir 3.2% fat;
• 3 chicken eggs of category II;
• 10 tbsp. l. refined vegetable oil;
• 1 tbsp. granulated sugar;
• 2–3 tbsp. premium wheat flour;
• 1 tsp. baking soda.

The dish is prepared like this:

1. Mix flour, sand, soda, eggs in a container. You should get a thick mass.
2. If desired, you can add washed, seedless raisins, any nuts, vanilla sugar or ground cinnamon.
3. Kefir and 8 tbsp are poured into the container. l. vegetable oil. Then add pumpkin and mix everything thoroughly.
4. The bowl is greased with 2 tbsp. l. spoons of oil and pour out the dough.
5. The dishes are placed in an electrical appliance.
6. Set the “Baking” program and close the lid.

The pie turns out very fluffy. If it is prepared with nuts or raisins, then children will surely like the delicacy.

With semolina

Almost the same as pumpkin pie with kefir, you get baked goods with semolina.

Semolina is added to the above ingredients, and less flour is taken:

• 2.5 tbsp. grated pumpkin pulp;
• 1 tbsp. kefir 3.2% fat;
• 1 tbsp. semolina;
• 3 chicken eggs of category II;
• 10 tbsp. spoons of refined vegetable oil;
• 1.5 tbsp. granulated sugar;
• 2 tbsp. premium wheat flour;
• 1.5 tsp. baking soda.

Process for making pumpkin pie with semolina:

1. Mix flour, cereal, granulated sugar, soda, and eggs in a container. You should get a thick mass.
2. Pour 8 tablespoons of vegetable oil and kefir into the container.
3. Add pumpkin and mix everything.
4. The bowl is greased with 2 tbsp. l. oil and pour the dough into it.

The pie acquires an original taste and aroma.

Cooking with cottage cheese

For pumpkin and cottage cheese pie you need:

• 2 chicken eggs of category I;
• 2.5 tbsp. premium wheat flour;
• 90–100 g margarine;
• 1 packet of baking powder;
• 80 g granulated sugar in the dough and 3 tbsp. l. into the filling;
• 250 g mature pumpkin;
• 250 g fresh cottage cheese;
• 1.5 tbsp. lie sour cream (3.2% fat content);
• vanillin;
• 1 large apple.

Here is a step-by-step recipe for making pumpkin pie with cottage cheese:

1. The fruit is yellow and cut into large pieces.
2. The apple is peeled and cored and coarsely chopped.
3. Vegetables and fruits are placed in a multicooker bowl. Turn on the unit, select the “Extinguishing” program.
4. The resulting mass is cooled.
5. Place 1 egg, granulated sugar and melted margarine in a container. Everyone is stirred.
6. Add sifted flour and baking powder.
7. Knead the dough and leave it in a warm place for 20 minutes.
8. Place cottage cheese, granulated sugar, 1 egg, vanilla sugar, sour cream, and pumpkin stewed with apple into a blender bowl.
9. Beat the mass with a blender.
10. The dough is placed in the multicooker bowl, the sides are formed so that the filling does not spill into the container.
11. Carefully spread the curd mixture onto the dough, avoiding it getting on the walls of the bowl.
12. Select the “Baking” mode.

Pumpkin pie with cottage cheese turns out delicious and crumbly.

Delicate pie with pumpkin and condensed milk

If you add condensed milk to the dough, the dessert will turn out sweet and tender.

The dish is prepared from the following products:

• 350 g pumpkin;
• 2 chicken eggs of category I;
• 1 tbsp. granulated sugar;
• 100 g butter;
• 1 packet of baking powder;
• 1.5 tbsp. premium wheat flour;
• 1 packet of vanilla;
• 250 ml condensed milk;
• 3 tbsp. l. vegetable oil to lubricate the bottom and sides of the multicooker bowl.

This pumpkin pie recipe is worth taking note of for those housewives who have sweet tooth lovers in their family.

Cooking method:

1. Beat the whites separated from the yolks in a separate container.
2. The second component of the eggs is ground with granulated sugar until the sweet crystals dissolve.
3. The butter is melted, cooled and the mixture with the yolks is poured into it. Mix everything thoroughly.
4. Add whipped whites.
5. The flour is sifted, combined with baking powder and placed in small portions into the butter-egg mixture.
6. The pumpkin is peeled, cut and stewed in a saucepan in a small amount of water until the fruit becomes soft, then removed from the broth and pounded.
7. Vanilla sugar and condensed milk are added to the resulting puree. Everyone is stirred.
8. Connect both masses.
9. The dough is poured into the bowl and the “Baking” mode is selected.

There is no pumpkin flavor in the pie. And you can’t drag children away from such a sweet delicacy by the ears.

Baking American cuisine in a slow cooker

The same algorithm is used to prepare pumpkin pie with condensed milk for the holidays in the USA.

But Americans add the following to the dough ingredients in ground form:

• 8 g cinnamon;
• 8 g ginger root;
• 5 g cloves;
• 5 g salt.
• 4 g black pepper;

The dough preparation algorithm is as described above.

1. Initially, protein and yolk compositions are prepared.
2. Next, both mixtures are combined, spices and seasonings are added, as well as the remaining components of the dough.
3. The pumpkin is prepared in the same way as described above, brought to a puree state, combined with vanillin and condensed milk.
4. The dough is placed in the multicooker bowl, the vegetable filling is laid out, and the pie is prepared in the “Baking” mode.

It turns out to be a tasty holiday dessert. It will surely appeal to children and adults.

How to do without eggs

You can make pumpkin pie without eggs.

After all, sometimes it happens that the housewife forgot to buy this product. Or one of the household members fried themselves a huge scrambled egg, using up all the eggs.

For diet pumpkin pie take:

• 300 ml kefir;
• 150–200 g granulated sugar;
• 150 ml purified vegetable oil;
• 6 g soda;
• 4 g salt;
• 9–15 g ground cinnamon;
• 350 g grated pumpkin;
• 400 g sifted flour.

Preparing the dough according to this recipe is very simple:

1. Form a mixture of bulk ingredients and stir them with a whisk.
2. A composition is obtained from liquid products by mixing them with a mixer.
3. Combine both masses, add pumpkin, smash with the same device.
4. The dough is transferred to the multicooker bowl.
5. For cooking, use the “Baking” program.

The finished product without eggs is decorated with icing.

Spicy flavor with cinnamon

Foodies who love spicy flavors will love this Pumpkin Cinnamon Pie.

For dessert you will need:

• 350 g pumpkin;
• 100 g granulated sugar;
• 2 chicken eggs;
• 1 packet of baking powder;
• 2 tbsp. wheat flour;
• 1 tsp. ground cinnamon;
• 4 tbsp. l. sunflower oil for dough;
• 2 tbsp. l. vegetable fat for a baking sheet and 2 tbsp. l. for the multicooker bowl.

The baking algorithm is as follows:

1. Place the pumpkin slices on a greased baking sheet and bake for 35 minutes at 150 degrees. While the vegetable is cooling, prepare the dough.
2. Beat eggs with sand with a mixer.
3. Chop the pumpkin, add it to the egg mixture and stir.
4. Baking powder, cinnamon, vegetable oil and flour in small portions are added to the mixture, everything is carefully combined.
5. The dough is ready for baking.

Pumpkin and cinnamon pie is incredibly flavorful.

With the addition of apples

In the fall, when there are a lot of vegetables and fruits on the shelves, you need to bake a pie with pumpkin and apples.

To prepare it you will need:

• 400 g fresh pumpkin;
• 200 g apples;
• 300 g wheat flour;
• 250 g semolina;
• 3 chicken eggs;
• 400 g granulated sugar;
• 15 g baking powder;
• 10 g vanilla;
• 7 g salt.

The dessert is prepared as follows:

1. The pumpkin pulp is grated.
2. Peeled apples are cut into small cubes.
3. Beat the eggs with salt, then add granulated sugar and vanillin in small portions.
4. Apples and pumpkin are added to the egg foam composition.
5. Add flour, baking powder and semolina.
6. The finished dough is baked in a slow cooker.

There are a lot of recipes for making pumpkin pie. The housewife will be able to constantly pamper her household with sweet, delicious pastries.

Among vegetables, pumpkin is called the queen of autumn. Its bright orange juicy and sweet fruits, ripening in late summer - early autumn, can be stored for a long time even in an apartment. This makes it possible to delight your family with bright, tasty, healthy pastries almost the entire winter period and, for example, bake pumpkin pie in a slow cooker.

Slow cooker pumpkin pie is a great fall bake.

The proportions of ingredients for a classic pie using an orange vegetable will be as follows:

• 100 g butter;
• 180 g sugar;
• 2 eggs;
• 200 ml pumpkin puree;
• 10 g baking powder;
• 240 g flour;
• 5 g vanilla;
• 5 g cinnamon;
• 3 g nutmeg;
• 3 g salt;
• 90 g chopped walnuts;

Pie recipe step by step:

1. Pour sifted flour, spices and baking powder into one bowl. To ensure that all ingredients are well combined, stir the mixture with a whisk.
2. Make puree from pumpkin. It can be raw; for this, the vegetable is simply chopped with a blender. For a more tender result, the pumpkin pulp is pre-baked or steamed.
3. Beat soft butter with sugar. When the mass brightens and becomes homogeneous, add eggs one at a time. Vegetable puree and bulk dough components are sent next. The nuts are added last.
4. Bake in a greased multi-pan for about 1 hour 20 minutes before testing with a dry toothpick. If after the specified time the cake is wet, you should simply leave it on the heat until ready.

With semolina

Delicate pumpkin pie with semolina is prepared from the following set of products:

• 200 ml pumpkin puree;
• 2 eggs;
• 180 g sugar;
• 14 g baking powder;
• 60 ml vegetable oil;
• 70 g flour;
• 70 g semolina;
• raisins, nuts and spices to taste.

Progress:

1. Mix pumpkin puree with semolina and forget about it for 20-30 minutes. Semolina will perfectly absorb excess liquid in the puree and the dough will not be too wet.
2. Beat eggs with sugar until light in color with a mixer. Add puree with semolina and vegetable oil to the resulting fluffy mass, mix thoroughly with a spoon.
3. Next, sift baking powder and flour into the dough. If desired, you can put raisins and crushed nuts in the pie, and spices - cinnamon, vanilla, cardamom, almonds.
4. We bake the dessert in a greased multicooker bowl using the “Baking” function. Depending on the power of the gadget, the pie will be ready within 40-60 minutes. Before serving, you can decorate it with powdered sugar.

Pumpkin pie with cottage cheese in a slow cooker

This pastry deserves to be tried by everyone without exception.

For pumpkin and cottage cheese pie you will need:

• 200 g pumpkin pulp;
• 200 g cottage cheese;
• 2 eggs;
• 180 g sugar;
• 130 g flour;
• 5 g baking powder;
• 15 ml vegetable oil.

Bakery:

1. Grind the pumpkin pulp using a blender or fine grater. Squeeze out the released juice with your hands.
2. Beat the eggs with sugar into a fluffy foam, add a mixture of flour and baking powder, followed by the prepared pumpkin.
3. Grease the multicooker bowl with vegetable oil and transfer the dough into it. Place cottage cheese on top of it in random order.
4. Cook on the Bake/Cake setting for 45-60 minutes.

On kefir

Even the simplest kefir sponge cake recipe will turn into a bright and aromatic dessert if you include the queen of autumn - pumpkin - in its ingredients.

In this case, the proportions of the products will be as follows:

• 200 ml kefir (or yogurt);
• 180 sugar;
• 2 eggs;
• 200 g pumpkin;
• 340 g flour;
• 5 g soda;
• 15 ml lemon juice;
• 4 g cinnamon;
• 5 ml vegetable oil;
• 20 g orange zest.

Cooking method:

1. Place the steamed or oven-baked pumpkin pulp into a blender bowl, add sugar and orange zest and blend until smooth.
2. Pour warm kefir into a bowl for kneading dough, beat in eggs, sift cinnamon and add lemon juice. Mix these products thoroughly and then combine them with the pumpkin mixture.
3. Now sift the flour and soda in several parts. Stir until you get a smooth dough, like you would for pancakes. Bake in a greased multicooker bowl for 1 hour 20 minutes at 700 W. For more powerful devices, the cooking time can be reduced by a quarter of an hour. Check readiness with a toothpick.

American pumpkin pie in a slow cooker

The highlight of American pumpkin pie lies primarily in the filling.

To bake a traditional American dessert for Halloween and Thanksgiving, for chopped shortcrust pastry you need to use:

• 150 g butter;
• 210 g flour;
• 1 yolk;
• 15-45 ml water;
• 3 g salt.

The delicate pumpkin filling includes:

• 450 g of prepared pumpkin puree;
• 300 g condensed milk;
• 3 eggs;
• 5 g cinnamon;
• 5 g ground ginger;
• 3 g clove powder;
• 3 g ground black pepper;
• 3 g salt.

How to bake:

1. To make the dough, use a food processor or blender to first cut the cold butter, flour and salt into crumbs.
2. Then add the yolk and a couple of tablespoons of ice water, continuing to mix in pulses until the dough comes together. Refrigerate the finished dough for an hour to stabilize.
3. For the filling, you need to lightly beat the eggs with a mixer or whisk until light foam, add pumpkin puree, spices and condensed milk to them. Mix everything until smooth. You can also use a slow cooker when making pumpkin puree. First, steam the orange vegetable pulp in a slow cooker, then puree it with a blender and place on a sieve for a while to drain off excess liquid.
4. Line the bottom and sides of the future pie in the multicooker bowl with the cooled dough, after placing two wide strips of parchment crosswise under it.
5. Pour the pumpkin filling on top and cook the pie for 60 minutes using the “Bake” option. The finished product should be removed only after it has cooled completely, carefully pulling the paper strips.

With pumpkin and apples

When baking a dessert with pumpkin and apples in a slow cooker you will need:

• 350 g pumpkin;
• 150 g apples;
• 260 g flour;
• 200 g semolina;
• 3 eggs;
• 300 g sugar;
• 14 g baking powder;
• 5 g vanilla sugar;
• 3 g salt.

We bake as follows:

1. Grind the pumpkin pulp without skin and seeds using a grater with large holes. After removing the core and peeling, chop the apples into small cubes.
2. Start beating the eggs with salt, then gradually add sugar, including vanilla. Drown the pumpkin and apples in egg foam.
3. Next, stir in flour and baking powder into the dough. The last ingredient that will go into the total mass is semolina. Its amount can be slightly reduced or increased depending on the juiciness of the apples and pumpkins.
4. Grease the multicooker bowl with a small amount of oil, sprinkle with semolina and transfer the dough into it. Bake a pie using the gadget's baking function. Cooking time will be within 40-60 minutes.

Diet dessert without adding eggs

The pie is very easy to prepare and will undoubtedly appeal to all pumpkin lovers.

During Lent, you can bake a diet pumpkin pie without eggs, for this you need:

• 250 ml kefir;
• 100-180 g sugar;
• 100 ml vegetable oil;
• 5 g soda;
• 3 g salt;
• 5-10 g cinnamon;
• 150 g grated pumpkin;
• 300 g flour.

Baking algorithm:

1. Preparing the test will take very little time. You just need to prepare a mixture of bulk and liquid ingredients, and then combine them. For the dry component of the pie, you need to combine baking soda, salt, cinnamon, flour and stir them with a pastry whisk.
2. In a separate container, combine warm kefir, sugar, vegetable oil and grated orange vegetable. When the mixture becomes homogeneous, add the dry products in several additions and stir with a spoon or a mixer with dough attachments.
3. Transfer the dough into the prepared electric pan and bake it in a slow cooker for 60-65 minutes. The finished dessert can be decorated with glaze.

Pie with pumpkin and apples is a real autumn pastry. It turns out slightly moist and very juicy. This dessert is sure to surprise guests, and will become one of the best treats for family members.

Pie with pumpkin and apples will delight the most capricious sweet tooth.

Below is a basic recipe, based on which you can later experiment with other, very diverse ingredients.

Required Products:

• 50 milliliters of milk;
• two apples;
• 400 g peeled pumpkin;
• half a glass of sugar;
• 350 g flour;
• egg;
• a pinch of baking powder.

Having prepared the ingredients, you can proceed directly to the cooking process:

1. Cut the pumpkin into small squares and puree it using a food processor or blender. Combine the bright sweet mass with milk, sugar and raw egg.
2. In another container, mix the baking powder and flour together and add this mixture to the pumpkin. The dough should have a medium thick consistency.
3. Transfer the resulting dough into a baking dish, decorate it with peeled and sliced ​​apples and cook in the oven for at least 40 minutes at a temperature of about 200 degrees.

Variation from kefir dough

Pumpkin pie with kefir is no more difficult to prepare than the basic recipe, but it turns out even tastier and softer.

You will need:

• three apples;
• 250 milliliters of kefir;
• a pair of domestic eggs;
• 350 g peeled pumpkin;
• a glass of granulated sugar;
• 200 g flour;
• cinnamon to your taste.

Cooking process:

1. Beat the eggs into a bowl, add sugar and mix everything thoroughly.
2. Pour flour into this mixture, bringing it to a homogeneous state, and pour in kefir. You should get a mass similar in consistency to sour cream.
3. We wash the apples and pumpkin, remove the skins, and turn them into small squares.
4. We prepare the form in which we will bake, oil it and lay out part of the dough. Then we distribute the cubes of pumpkin and apples, which we cover on top with the remaining dough.
5. Place the pan in an oven preheated to 200 degrees for 40 minutes and keep the pie in it until ready.

Shortbread pie with pumpkin and apples

The baked goods are crumbly, sweet and at the same time healthy, thanks to the vitamin-rich pumpkin.

Delicious autumn dessert.

Prepare the following products in advance:

• half a lemon;
• two apples;
• 300 grams of flour;
• half a glass of sugar;
• two yolks;
• oil packaging.

You can start culinary experiments!

1. Cut the butter into medium pieces and mix with flour until crumbs come out. To do this, the oil must be very cold.
2. In another container, mix the egg yolks with sugar, grind them well and add to the flour. Bring the mixture until smooth and homogeneous.
3. We divide what we get into two pieces and turn them into thin layers. We put the first one in a mold and fill it first with grated pumpkin, and then with chopped apple, sprinkling it with sugar.
4. The top of the pie can be covered with a second layer or cut out into beautiful shapes. All that remains is to put the mold in the oven preheated to 200 degrees and wait until the dish is ready. This usually takes about 25 minutes.

In a slow cooker

Pie in a slow cooker is a great way to quickly prepare a delicious, healthy and satisfying dessert.

Required Products:

• two spoons of semolina;
• 150 grams of sugar;
• one apple;
• three eggs;
• about 350 grams of pumpkin;
• 250 grams of flour;
• a packet of baking powder;
• vanilla sugar optional.

Cooking process:

1. Place flour, baking powder, semolina and salt in a bowl. Add to these ingredients separately beaten eggs with sugar and vanilla.
2. Remove the skins from the apples and pumpkin, chop them on a grater and add them to the dough. Mix everything thoroughly.
3. Coat the multicooker cup with oil, place the resulting mass there and cook for 60 minutes on the “Baking” mode.

Bulk pie with pumpkin and apples

Mound pie with pumpkin and apples is another variation of the pie with traditional autumn gifts of nature. Budget-friendly, but incredibly tasty!

Required Products:

• three apples;
• about 500 g peeled pumpkin;
• half a stick of butter;
• spoon of soda;
• a heaped glass of flour and sugar;
• 200 g semolina.

Cooking process:

1. Pour semolina, soda, sugar and flour into a deep container. Mix everything.
2. We wash the apples and pumpkin, remove the skin from them and grate them.
3. Both mixtures that were obtained earlier must be divided into several parts. With bulk ingredients - into three parts, and with apples - into two.
4. We generously coat the selected baking dish with oil and begin alternating layers. First we spread the mixture with flour, then with pumpkin and continue to do this until all the ingredients are gone. The last one should be dry mass.
5. Chop the butter into small pieces, cover the pie with them and bring it to readiness in the oven. This usually takes up to 45 minutes at 180 degrees.

Ossetian pie in a slow cooker

Baking according to this recipe has an incomparable taste and aroma, because it’s not for nothing that Ossetia is famous for its pies. And this one is also a traditional dish of the country.

Required Products:

• a spoonful of yeast;
• 250 milliliters of kefir;
• half a stick of butter;
• spices to your taste;
• a spoonful of sugar and sour cream;
• a glass of flour with a slide;
• 300 g pumpkin;
• 150 g cheese.

Cooking process:

1. Take a deep container, pour in half the specified amount of flour, sugar and yeast. Then add kefir, which we preheat. Cover the bowl with a towel and let stand for about 40 minutes.
2. After this time, the mass should increase slightly. Now we put sour cream, salt and the remaining flour into it. Cover the dough again and let it breathe for another 60 minutes.
3. While the process is underway, prepare the filling. We clean the pumpkin and grind it. Grind the cheese in the same way and mix these two products. Heat the oil until liquid, pour it into the pumpkin mixture and add seasonings to your liking.
4. When the specified time has passed, take out the dough, knead it slightly with your hands so that it does not stick and is quite elastic. We divide it into two pieces and turn them into thin round layers.
5. On each of them we put half of the pumpkin and cheese filling, pinch the edges in the very middle so that the shape is somewhat reminiscent of khinkali. We turn this seam down and begin to roll it into a pancake. The size of the workpiece should be such that it fits in the multicooker.
6. We grease the bowl, put the workpiece there and bring it to readiness for 60 minutes, setting the device to the “Baking” mode.