Cyprus Pumpkin Pie
Cyprus Pumpkin Pie Recipe | Ingredients & Instructions
Introduction
Cyprus Pumpkin Pie is a traditional Cypriot dish that combines the sweetness of pumpkin with a flaky, buttery crust. This savory and sweet pie is perfect for any occasion, whether it's a family dinner or a holiday celebration.
History
The recipe for Cyprus Pumpkin Pie has been passed down through generations in Cyprus. It is a popular dish during the fall and winter months when pumpkins are in season. The combination of pumpkin, sugar, and cinnamon creates a delicious and comforting flavor that is loved by many.
Ingredients
Dough
- 3 cups of flour
- 0.5 cups of water
- 6 spoonfuls of peanut oil
- 1.5 tsp of salt
How to prepare
- Mix the flour with the oil and add the water and the salt.
- Knead the dough and if it is very soft, add some more flour.
- Cover and let it rest for half an hour.
- Cut the pumpkin into small pieces, add some salt, and let it drain for two hours.
- Then put it in a bowl and add the salt, sugar, groats, cinnamon, oil, and raisins.
- Take small pieces from the dough and make small disks of about 12 centimeters in diameter.
- Put one spoonful of stuffing on the disks, fold, and press the edges with a fork.
- Bake for half an hour in a medium-heated oven.
Variations
- Add chopped nuts, such as walnuts or almonds, to the stuffing for added crunch.
- Substitute the pumpkin with butternut squash or sweet potatoes for a different flavor profile.
Cooking Tips & Tricks
Make sure to drain the pumpkin well before adding it to the stuffing to prevent the pie from becoming too watery.
- Adjust the amount of sugar and cinnamon to suit your taste preferences.
- Be sure to seal the edges of the pie well to prevent the filling from leaking out during baking.
Serving Suggestions
Cyprus Pumpkin Pie can be served as a main dish or as a dessert. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
Cooking Techniques
Be sure to preheat the oven before baking the pie to ensure even cooking.
- Check the pie halfway through baking to prevent it from burning.
Ingredient Substitutions
You can use olive oil or vegetable oil instead of peanut oil in the dough.
- Substitute the groats with cooked rice or quinoa for a different texture.
Make Ahead Tips
You can prepare the dough and stuffing ahead of time and assemble the pie just before baking. Store the unbaked pie in the refrigerator until ready to bake.
Presentation Ideas
Serve Cyprus Pumpkin Pie on a decorative platter and garnish with a sprinkle of cinnamon or powdered sugar for a festive touch.
Pairing Recommendations
Cyprus Pumpkin Pie pairs well with a cup of hot tea or coffee for a cozy and comforting treat.
Storage and Reheating Instructions
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.
Nutrition Information
Calories per serving
Each serving of Cyprus Pumpkin Pie contains approximately 300 calories.
Carbohydrates
Each serving of Cyprus Pumpkin Pie contains approximately 45 grams of carbohydrates.
Fats
Each serving of Cyprus Pumpkin Pie contains approximately 12 grams of fats.
Proteins
Each serving of Cyprus Pumpkin Pie contains approximately 5 grams of proteins.
Vitamins and minerals
Cyprus Pumpkin Pie is a good source of vitamin A, vitamin C, and potassium.
Alergens
This recipe contains gluten from the flour in the dough. It may also contain traces of nuts from the peanut oil.
Summary
Cyprus Pumpkin Pie is a delicious and nutritious dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy choice for any meal.
Summary
Cyprus Pumpkin Pie is a delicious and comforting dish that is perfect for any occasion. With a flaky crust and a sweet and savory filling, this pie is sure to be a hit with your family and friends. Enjoy!
How did I get this recipe?
The first time I saw this recipe, I was immediately hooked. It was during a trip to Cyprus many years ago, when I stumbled upon a local market in the quaint village of Lefkara. As I walked through the bustling stalls filled with colorful spices and fresh produce, a sweet aroma caught my attention. I followed the scent until I came across a small stand where an elderly woman was selling slices of what looked like the most delicious pumpkin pie I had ever seen.
I couldn't resist buying a slice to try, and as soon as I took my first bite, I was in heaven. The pie was perfectly spiced with cinnamon and nutmeg, and the pumpkin filling was creamy and rich. It was unlike any pumpkin pie I had ever tasted before, and I knew that I had to learn how to make it myself.
I struck up a conversation with the woman, whose name was Yiayia Maria, and she told me that the recipe had been passed down in her family for generations. She graciously agreed to share the recipe with me, and we spent the afternoon in her kitchen as she taught me the secrets of her famous Cyprus Pumpkin Pie.
The first step was to roast the pumpkin until it was tender and caramelized, which would give the pie a deep, rich flavor. Yiayia Maria showed me how to cut the pumpkin into chunks and drizzle them with olive oil before placing them in the oven to roast. As the pumpkin cooked, the sweet smell filled the kitchen, making my mouth water in anticipation.
While the pumpkin roasted, Yiayia Maria mixed together a blend of warm spices, including cinnamon, nutmeg, and cloves, which would give the pie its signature flavor. She explained that the key to a good pumpkin pie was the balance of spices, and that each one played a crucial role in creating the perfect harmony of flavors.
Once the pumpkin was roasted and cooled, we mashed it into a smooth puree and added it to the spice mixture along with eggs, sugar, and a splash of cream. Yiayia Maria showed me how to whisk the ingredients together until they were well combined, and then pour the filling into a buttery pie crust that she had prepared earlier.
As the pie baked in the oven, the sweet scent of cinnamon and nutmeg filled the kitchen, and I could hardly wait for it to be done. When the timer finally dinged, Yiayia Maria took the pie out of the oven and we both marveled at its golden brown crust and creamy filling. She cut us each a slice, and we sat down at the table to savor the fruits of our labor.
The first bite of Cyprus Pumpkin Pie was like a taste of paradise. The filling was smooth and velvety, with just the right amount of sweetness and spice. The crust was flaky and buttery, providing the perfect contrast to the creamy pumpkin filling. It was a culinary masterpiece, and I knew that I had found a new favorite recipe to add to my collection.
Since that day in Cyprus, I have made Yiayia Maria's Pumpkin Pie countless times, sharing it with friends and family who always rave about its delicious flavor. Every time I take a bite, I am transported back to that sunny afternoon in Lefkara, learning the secrets of a traditional Cyprus recipe from a kind and generous woman who welcomed me into her kitchen with open arms.
I am grateful for the opportunity to learn from Yiayia Maria and to carry on the tradition of making Cyprus Pumpkin Pie in my own home. It is a recipe that holds a special place in my heart, and one that I will continue to cherish for years to come.
Categories
| Cypriot Desserts | Cypriot Recipes | Peanut Oil Recipes | Pie Recipes | Pumpkin Recipes | Raisin Recipes |