Recipe: Plum Caramel Pumpkin Pie step by step with pictures | Handy.Recipes

Plum Caramel Pumpkin Pie

Cooked plum caramel pumpkin pie

Time to cook: 120 minutes

Total Servings: 11

Nutritional Value

Aromatic lotus pie "lotus", And a delicious filling flavored with caramel and lemon. No need to make a sourdough for this pie. The pie is growing on its own under the towel while it is being shaped and stacked.

Author of the recipe

Ingredients for plum and caramel pumpkin pie:

For the lemon-caramel pumpkin

  • Butter - 1 tablespoon
  • brown sugar (~4 tablespoon, 1 cup=230-240 ml) - 0.5 glass
  • Pumpkin (pulp) - 500 g
  • Lemon (large) - 0.5 pc
  • Cinnamon (optional) - 1 teaspoon

For the pastry

  • Wheat flour / Flour - 2,5 glass
  • Wholemeal Flour (or rye, or wheat) - 2 tablespoon
  • butter (soft) - 100 g
  • Milk (125 ml - warm) - 0.5 glass
  • Sugar - 2 tablespoon
  • Eggs - 1 pc
  • Vanillin - 1 sachet.
  • Yeast (dry) - 2 teaspoon
  • Salt - 0.5 teaspoon


  • Plum (large, sour-sweet) - 6 pcs
  • Egg yolk (to grease the pie) - 1 pc
  • Corn starch (or potato) - 1 teaspoon

How to cook plum caramel pumpkin pie step by step with photos

1. Let's make dough. Dissolve salt and sugar in warm milk. Add butter, egg and zest of 0.5 lemons, beat the mixture with a whisk.

2. Mix sifted wheat flour with whole wheat flour. Add yeast and vanilla. Combine milk mixture with flour mixture and knead dough.

3. The dough is soft and does not stick to your hands.

4. Grease a large bowl with oil and add the dough, knead, cover the bowl with cling film and leave to rise slightly in a warm place for about 30 minutes.

5. Prepare pumpkin. Peel and finely chop the pumpkin, put it in a heatproof dish.

6. Drizzle lemon juice on top and stir. Then add brown sugar, brown sugar is what gives the pumpkin its caramel flavor. Preheat the oven to 200 degrees Celsius. Then put it in the oven for 20-25 minutes, stirring occasionally (2 or 3 times) so that it gets full of lemon juice. If you have a lot of juice, you can pour it out. I had the pumpkin soak up all the juice.

7. Cut the plum in half and remove the pith. The middle of the plum can be filled with a piece of pumpkin or lemon.

8. Take the cooked pumpkin out of the oven, add 1 tablespoon of butter and sprinkle with cinnamon, mix gently. Divide filling into 11 to 12 pieces.

9. Divide lightly risen dough into 12 pieces. Layer the baking tin (F 26-28 cm) with a silicone pastry mat (do not grease) or baking paper (grease it with butter). Roll out one piece of dough into a circle and cover the middle of the tin (the circle is ~15 cm).

10. Then roll out each piece of dough into a circle about 12 cm long, dust a little starch just in the middle of the circle and place half a plum and a pumpkin.

11. Form a knot in the dough,...

12... flip it over,

13... Using a thin knife cut the top into 8 pieces so as not to cut the plum.

14. Place the pieces in the mold.

15. Cover the cake tin with a light towel and put into oven heated to 40 C to double up ~ 20-30 minutes.

16. Then switch the heat to 190 C and bake until done, ~25 minutes. Brush the pie with whipped egg yolk and put it in the oven for 5 more minutes until it is nicely crusted.

Nutritional Value:

Whole Dish:
2674.5 Calories
61.9 g
113.4 g
391.3 g
Per Serving:
243.1 Calories
5.6 g
10.3 g
35.6 g
198.1 Calories
4.6 g
8.4 g
29 g

Salt, Lemon, Flour, Wheat Flour, Sugar, Butter, Sweet, Eggs, Milk, Brown sugar, Pumpkin, Cinnamon, Vanilla, Yeast, Egg Yolk, Baking, Plum, Citrus, Wholemeal Flour, Caramel, Cakes, Corn Starch, Dough, Candied

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