If you are not too “friendly” with baking, take note of this recipe for the simplest pumpkin pie. Its main feature is that it is not cooked in the oven at all, but in a pan! And there is absolutely no sugar in it – neither in the dough nor in the filling – so how sweet the pie will depend only on the taste of the pumpkin itself. By the way, you can enrich it by adding your favorite spices or herbs. Experiment and find interesting combinations! It’s also nice that the simplest pumpkin pie tolerates transportation very well, so you can easily take it to work for a quick, healthy, and tasty snack!
For the filling of the pie, peel the pumpkin from the peel and seeds, grate on a coarse grater.
Peel the onion, chop finely and fry in oil over medium heat until golden brown, about 15 minutes. Mix pumpkin with onion, salt, and pepper.
To batter the pie, combine the flour and salt in a bowl. Stirring continuously with a fork, pour in the vegetable oil. Then pour in 150 ml of warm water and continue stirring until a lump of dough forms on the fork.
Transfer the pie dough to a work surface and hand knead for 5 minutes, collecting all the crumbs. Cover with a bowl, leave for 10 minutes, then knead again. The dough should be steep and smooth. From this amount, 3 pies are obtained.
Divide the pumpkin pie dough into 3 equal portions, divide each portion by 2/3 and 1/3. Roll out the larger pieces, put on a flat plate with the edges hanging down, lay out the filling. Roll out small pieces, cover the filling, pinch the edges.
To cook pumpkin pies in a frying pan, take a frying pan with a thick bottom, do not grease with oil (the dough is oily).
Heat a skillet over medium heat. Turn the pie from the plate onto the palm of your hand and then quickly transfer it to the pan, close the lid. When a crust forms on the bottom, after about 15 minutes, turn over with a spatula. Close the lid again and bake for another 10 minutes.
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