Pumpkin Casserole
Baking and Desserts • Russian
Description
Pumpkin seems to be made for casseroles: its slightly fluffy and airy texture takes on a lovely creaminess after cooking. All these qualities of pumpkin should be especially utilized when the pumpkin is still young and hasn't lost its juices during long storage. To keep the pumpkin's texture fluffy in the finished casserole, use semolina, which is a traditional filling for such dishes. To balance the sweetness of the pumpkin, add a bit of cinnamon, which will lend the dish both an exotic flair and a hint of holiday spirit. This recipe is quite simple overall; the key is not to deviate from the proportions, as the casserole may end up either too runny or too stiff.
Ingredients
- Pumpkin 20 oz
- Milk 10 fl oz
- Chicken Egg 3 pieces
- Sugar 5 oz
- Semolina 0 oz
- Salt a pinch
- Butter to taste
- Powdered Sugar to taste
- Ground Cinnamon to taste
Step-by-Step Guide
Step 1
Peel the pumpkin, remove the seeds, and cut it into random pieces.
Step 2
Transfer the pumpkin to a pot, cover it with milk, and simmer until tender, about 20–30 minutes. The cooking time may vary depending on the size of the pieces.
Step 3
Separate the egg whites from the yolks.
Step 4
Whisk the egg yolks with sugar using a whisk.
Step 5
Blend the cooked pumpkin with the milk until smooth. Add cinnamon, semolina, and egg yolks to the mixture, stir well, and let it cool slightly.
Step 6
Whisk the egg whites with a pinch of salt until fluffy and frothy.
Step 7
Add the egg whites to the pumpkin mixture and gently fold with a silicone spatula.
Step 8
Grease a baking dish with oil, pour in the pumpkin mixture, and place it in an oven preheated to 355°F for 30 minutes.
Step 9
Allow the baked pumpkin casserole to cool completely, then dust it with powdered sugar before serving.
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