Ingredients
900g Pumpkin
170g Sugar
300ml Milk
3 Eggs
75g Flour
60g Butter
30g Icing sugar
3g Cinnamon
Preparation
Peel and grate the pumpkin. Mix the eggs, sugar, flour, milk and butter and stir well. Add the pumpkin into the mixture and mix well with other ingredients. Pour the mixture onto a large baking dish (greased with some butter). Roast at a moderate temperature (180ºC) until brown. After the pumpkin pastry has cooled, sprinkle with cinnamon and icing sugar.
Provides 6 servings.
Preparation time is 1 hour. Seasonality is the leading characteristic feature of traditional Bulgarian cuisine. The autumn provides a rich variety and greater consumption of fruit and vegetables. Among them pumpkin is one of the most popular. Historically there are numerous recipes for dishes with pumpkin. Pumpkins can be eaten baked, boiled, fried, dried, with honey, in stews, salads, cookies or pies. For decades pumpkins have been present at Bulgarian tables as ‘Pumpkin pastry’ – even at Christmas. Together with a compote of dried fruit, milk with rice, semolina pastry and yogurt, ‘Pumpkin pastry’ and pies with pumpkin are typical national desserts.
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