Pie with Cheese and Pumpkin Filling

Ingredients

• 1 Egg (For the dough)
• 50 g Sugar (For the dough)
• 100 g Butter (For the dough)
• 200 g Flour (For the dough)
• 1 tsp Baking powder (Source: 1 tsp)
• 300 g 9% farmer cheese (For the cheese filling)
• 50 g 20% sour cream (For the cheese filling)
• 1 Egg (For the filling)
• 120 g Sweetened condensed milk (Add 70 g to the cheese mixture and the remainder to the pumpkin purée)
• 3 tbsp Cornstarch (Add half to the cheese mixture and half to the pumpkin purée)
• 300 g Pumpkin purée (For the pumpkin filling)
• Butter (For greasing the pan)
• Powdered sugar (For dusting the finished pie)
• Cinnamon (For dusting the finished pie)

Steps

1. 1

   Beat the egg with the sugar until smooth.

2. 2

   Add the butter, flour, and baking powder, and knead into a dough.

3. 3

   Wrap the dough in plastic wrap and refrigerate for 30–60 minutes.

4. 4

   Combine the farmer cheese, sour cream, egg, and 70 g of sweetened condensed milk.

5. 5

   Add half of the cornstarch and mix the cheese mixture well.

6. 6

   Combine the pumpkin purée with the remaining sweetened condensed milk and the remaining cornstarch.

7. 7

   Grease a 22 cm-diameter pan with butter.

8. 8

   Press the dough into the pan, forming 3 cm-high sides.

9. 9

   Add the cheese and pumpkin fillings to the dough, alternating the layers.

10. 10

    Bake the pie at 180 °C for approximately 1 hour.

11. 11

    Dust the finished pie with powdered sugar and cinnamon.

Notes

The pan should be 22 cm in diameter. The exact amounts of powdered sugar and cinnamon for dusting are not specified.

Nutrition per serving

• dessert
• baking
• pie
• pumpkin
• cheese
• baked
• autumn