Salty pumpkin reminds me of my childhood. Salty cakes were not made at home. Until a neighbor served pumpkin pie for the first time, so unusual for my neighborhood. I remember my favorite was this sour cream on top and I often knew how to “steal” it on the pretext that it fell off when cut. As a child, the notion of salty cake was weird to me, but I adored pumpkin pie. As an adult, I also started making sweet pumpkins, from pumpkins that don’t need to be salted to release water. But never with poppies. This is my first and one word is enough to describe it – perfect!
Dough (for 13 crusts 30 cm in diameter, enough for stuffing for salty or sweet pumpkin)
- 300 ml flour (gluten free Schar mix B)
- 450 ml of water
Using a mixer, mix the flour and water so that there are no lumps. Place the pancake pan on a medium heat (my pan is made of goose and has a diameter of 30 cm) and apply a thin layer of silicone brush to cover the whole pan. The crust is done when the edges start to rise. Using a spatula, lift the crust from the pan and place on baking paper. Repeat the process until you have used up the whole mixture. I put two crusts on the baking paper to overlap a bit in the middle. For the salty pumpkin, I joined two such crusts to get a larger surface, meaning a total of 4 crusts (and from the last crust I patched the gap in the middle) and rolled along the length. For the sweet pumpkin, I used two crusts that I rolled across the width (because I put them in a smaller tin).
Sweet pumpkin with poppy seeds
- 300 g grated nutmeg
- 80 g of ground poppy seeds
- 80 g of sugar
- 100 ml of sweet cream
Mix the poppy seeds with the sugar and add to the grated pumpkin. Add the sweet cream and mix everything well. Arrange a portion of the filling on two crusts sprinkled with melted butter (which are placed next to each other), then wrap across the width and place on a baking sheet lined with baking paper. Repeat the process with the remaining crust and stuffing. Coat the surface of the pumpkin with melted butter. Bake in an oven preheated to 190°C 30 minutes. As soon as you take the pumpkin out of the oven, cover it with another sheet to soften it.
- 450 g grated nutmeg
- 250 g of cottage cheese
- 400 g sour cream
- 1 tablespoon milk
- 1 egg
- salt to taste
Mix cottage cheese and 300 g of sour cream, add salt to taste and add beaten egg. Salt the nutmeg as well (I put 3 pinches of salt). Combine all the ingredients for the filling (except the milk) and mix well. Place the four crusts next to each other to overlap slightly and cover the middle with the excess crust and sprinkle with melted butter. Arrange the filling and wrap it lengthwise, then place on a baking sheet lined with baking paper. Repeat the process with the remaining crust and stuffing. Coat the surface of the pumpkin with melted butter. Bake in an oven preheated to 190°C 30 minutes. Stir the remaining 100 g of sour cream with a spoonful of milk and pour over the surface of the roasted pumpkin. Return to the oven off for 5 minutes. As soon as you take the pumpkin out of the oven, cover it with another sheet to soften it.