Pumpkin Pie In Pan

Quick pumpkin pie in a frying pan. No oven, no mixer, no blender - everything is very easy and simple. Pumpkin pie turns out delicious, beautiful, tender, with an appetizing crust. It can be safely served on Thanksgiving Day. Pieces of caramel pumpkin with orange zest and a delicate soft sponge cake - the perfect combination!

Total time: 40 minutes | Cooking time: 21-27 minutes | Yield: 6 servings

INGREDIENTS

Main

1.Flour – 180 g

 2.Milk – 120 ml

 3.Vegetable oil – 50 ml

 4.Egg – 1 pc.

 5.Sugar – 50 g

 6.Baking powder – 1 tsp.

 7.Pumpkin – 300 g

 8.Orange – 1 pc.

 9.Salt – 1/3 tsp.

For caramel

 1.Butter – 30 g

 2.Sugar – 50 g

Step By Step Cooking Process

STEP 1

In a preheated frying pan over low heat, melt a piece of butter. Add 50 g of sugar and prepare the caramel, stirring constantly.

STEP 2

The sugar should dissolve and the mass should become homogeneous.

STEP 3

Slice the pumpkin and place it on the caramel. Cook over low heat for about 4 minutes.

STEP 4

In a deep bowl, lightly beat one egg. Add sugar 50 g, a pinch of salt and mix again.

STEP 5

Add milk and mix well. Add sifted flour and baking powder in parts. Mix the dough with a whisk. Add vegetable oil.

STEP 6

Turn the pumpkin pieces over to the other side.

STEP 7

Sprinkle with orange zest. I used fresh, but you can add dried too.

STEP 8

Immediately pour in the batter. Smooth the top with a spoon or spatula.

Cover with a lid and cook for 15-20 minutes over low heat.

STEP 9

Flip over with a plate. Cook for another 6-7 minutes.

Be careful, the pie should be browned on both sides, but not burnt.

STEP 10

Check the pumpkin pie in a frying pan for readiness with a wooden stick, let it cool and serve. This pie goes well with tea or milk.

Enjoy your meal!