Moldovan Pumpkin Pie
Plăcintă cu Dovleac
A delightful sweet pastry filled with grated pumpkin, sugar, and warm spices. This version uses puff pastry for a quicker preparation, making it an accessible treat.
🧂 Ingredients
- 2 sheets Puff pastry sheets(store-bought, thawed)
- 500 g Pumpkin(peeled, seeded, and grated)
- 150 g Sugar(or to taste)
- 50 g Butter(melted)
- 1 tsp Orange zest
- 1 tsp Cinnamon
- 1 tsp Vanilla sugar(for sprinkling)
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
In a large bowl, combine the grated pumpkin, sugar, melted butter, orange zest, and cinnamon. Mix well until all ingredients are evenly distributed.
- 3
Unroll one sheet of puff pastry and place it on the prepared baking sheet. Spread the pumpkin mixture evenly over the pastry, leaving a small border around the edges.
- 4
Unroll the second sheet of puff pastry and carefully place it over the pumpkin filling. Trim any excess pastry and crimp the edges firmly to seal the pie.
- 5
Brush the top of the pie with the beaten egg wash. You can also prick the top with a fork to allow steam to escape.
- 6
Bake for 30-40 minutes, or until the pastry is golden brown and puffed up, and the filling is bubbling.
- 7
Let the pie cool slightly on the baking sheet before cutting into squares or wedges. Sprinkle with vanilla sugar before serving.
💡 Pro Tips
- ✓Ensure the pumpkin is grated just before use to prevent it from becoming too watery.
- ✓Adjust the sugar quantity based on the sweetness of your pumpkin and your preference.
- ✓For a richer flavor, you can add a tablespoon of rum or brandy to the pumpkin filling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use homemade pie dough instead of puff pastry for a more traditional feel.
- Add a handful of raisins or chopped walnuts to the pumpkin filling.
- For a savory version, omit the sugar and spices and add a pinch of salt and some grated cheese.