Gaby
Making traditional American baked goods is worth it for the aroma, flavor, and health benefits. Oats, a source of complex carbohydrates, are rich in magnesium, zinc, selenium, and iron. Meanwhile, pumpkin flesh is packed with protein, iron, potassium, and vitamins A, B, and E, along with three organic acids: citric, malic, and fumaric. The magnesium and calcium in pumpkin strengthen the heart muscle, while carotene combined with vitamin E enhances vision and boosts the immune system.
Ingredients: 300 g pumpkin, 1 carrot, 1 cup rolled oats, 1 cup flour, 1 cup milk, 2 eggs, 3 tablespoons sour cream, 50 ml vegetable oil (neutral flavor), 150 g dried fruits (a mix of apricots, raisins, and prunes), 3 tablespoons pumpkin seeds, 5 tablespoons sugar, 1 packet vanilla sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, a pinch of salt.
Mix the rolled oats with the milk and set aside. Combine the flour with the baking powder and baking soda, sift, and mix until smooth. Add the pumpkin seeds and stir.
Pour boiling water over the dried fruits, drain after 10 minutes, and chop the softened fruits. Grate the carrot and pumpkin on a fine grater.
In a deep bowl, beat the eggs with salt, sugar, vanilla sugar, and sour cream. Add the oil, then the flour mixture, the oats with milk, the dried fruits, grated carrot, and pumpkin. Mix well and pour the batter into a baking dish greased with butter.
Bake the pumpkin pie for 45 minutes at 180°C (350°F). Check for doneness with a toothpick. Once done, turn off the oven and let the pie cool on a rack. Serve this delicious treat with sweet syrup, sour cream, or ice cream.
Life Hack
For the first half hour, cover the pumpkin-oat pie with foil while baking. Then remove the foil and bake for an additional 15 minutes uncovered—this ensures the batter cooks evenly and doesn’t burn on top.
