Рецепт тыквенного пирога и немного истории

Open Kitchen. Тыквенный пирог с Ксюшей Муравской

Famous Pumpkin Pie

With Ksu Muravskaya

There is something so simple, yet so delicious, about pumpkin pie. For last few years, me and my friends have been gathering for Thanksgiving dinner. Or sometimes we just gather for coffee with a piece of freshly baked pumpkin pie to open the cold autumn season. As for me, the food-loving girl,I am always looking for ways to simplify things, make things easier for my readers in this blog, save your time.

And this pumpkin pie is one of the things that is much more easier than it appears at first sight.

The guest at my green kitchen today is Ksusha Muravska- currently teacher of 13 groups at Green Forest!!! Moreover, she finds time not only to teach in all 13 groups, but also cook some fresh brownies and lemon pies for some of her groups (lucky students,ha?). So dear students, don`t hesitate to write us a comment if you are studying in her group. Pretty sure it`ll be encouraging for her.

Okay! Switching to our food mission, let me tell you more about the main ingredient of our pie-Pumpkin.

Pumpkin story

Pumpkin is believed to have originated in North America. References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was changed by the French into "pompon." The English changed "pompon" to "Pumpion." American colonist schanged "pumpion" into "pumpkin."

Fun Facts About The Pumpkin!

Pumpkins are a member of the Cucurbita family which includes squash and cucumbers.
Pumpkins contain potassium and Vitamin A.
Pumpkin flowers are edible.
The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds.
Pumpkins were once recommended for curing snake bites.
The largest pumpkin ever grown weighed 1,140 pounds.
Pumpkins are 90 percent water.

Useful Vocabulary

*Word*	*Definitions*	*Translation*
Cucurbita family	squash and cucumbers family	семейство тыквенных
potassium	a light, soft lilver-white element of the metallic group	калий
edible	suitable for use as food	сьедобный
squash	annual trailing plants of the genus Cucurbita family	тыква
anise star	liquorice-flavored seeds	анисовая звездочка, бадьян

Pumpkin Pie

Ingredients

For crust (корж):

• Butter - 200g

• Sugar powder – 2 tbsp.

• Flour – 1 1/2 cup

• Pinch of salt

• 4 egg yolks

For filling (начинка):

• 1 cup pumpkin puree (boil 300 g pumpkin with 1/2cup water, 4 tbsp sugar and anise star)

• 2/3 can sweetened condensed milk (загущённого молока)

• 4 eggs

• pumpkin pie spice: 1 tsp cinnamon,½ tsp ginger, ½ tsp nutmeg

• 1/3tspsalt

How to…

1. Preheat oven to 180 degrees C.

2. Crust

Put cubbed butter of a room temperature in a bowl.
Add sugar powder, flour, salt and egg yolks- blend in a mixer for ½ min and then continue with hands.
Put dough in a fridge for 20 min

3. Pie Filling:

In a bowl, whisk together eggs
Add pumpkin puree and sweetened condensed milk
Stir well to combine. Add in pumpkin pie spice and salt.

4. Butter your baking form.

5. Take your dough from the fridge and spread it with a help of your fingers over the baking form.

6. Carefully pour pumpkin mixture into pie shell.

7. Place pie in oven and bake for 25 minutes at 180-175 degrees C.

8. Remove from oven and allow to cool for an hours. Serve immediately or refrigerate.

Bon Appetite!!!