Name: Pumpkin pie in a pan
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 180 g Wheat flour; 120 ml Milk; 50 ml Vegetable oil; 1 Chicken egg; 50 g Sugar; 1 tsp Baking powder; 300 g Pumpkin; 1 tsp Orange zest; a pinch Salt; 30 g Heavy cream butter; 50 g Sugar

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Pumpkin pie in a pan

Author: IgOrKo Cooking Method: Frying Cuisine: American Courses: Dessert Recipe Keys: Dairy Nut-free

Difficulty: Intermediate Cook Time 40 mins Total Time 40 mins

Servings: 6 Calories: 324

Best Season: Suitable throughout the year

Description

Quick pumpkin turnover on a skillet. Without an oven, mixer, or blender - everything is very easy and simple. The pumpkin pie turns out to be delicious, beautiful, soft, and with an appetizing crust. It can confidently be served on a festive table. Pieces of caramelized pumpkin with orange zest and a soft, tender biscuit - a successful combination!

Instructions

In a heated skillet over low heat, melt a piece of heavy cream butter. Add 50 g of sugar and, stirring constantly, cook caramel.
The sugar should melt, and the mixture should become homogeneous.
Place pieces of pumpkin on the caramel. Cook over low heat for about 4 minutes.
In a deep bowl, lightly beat one egg. Add milk and oil to it, mix well.
Add 50 grams of sugar, a pinch of salt, and mix again. Gradually add the sifted flour with baking powder. Knead the dough until smooth.
Turn the pumpkin pieces to the other side.
Sprinkle with orange zest. Here, dried zest is used, but you can also use fresh zest.
Right away, pour the batter over the pumpkin. Flatten the top with a spoon or spatula. Cover with a lid and cook for 15-20 minutes over low heat.
Turn it over using a plate and cook for another 6-7 minutes. Keep an eye on your skillet; the pie should brown on both sides without burning.
The pumpkin pie cooked on a skillet can be checked for readiness with a wooden stick, let it cool, and serve. Enjoy!