Pumpkin and Raisin Pie
Votes: 1
Time: --
Complexity: easily
Complexity: easily
Recipe for making pumpkin and raisin pie in a slow cooker.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of flour
- 200 g pumpkin pulp
- 2 eggs
- 200 g of sugar
- 100 g raisins
- 1.5 tbsp. vegetable oil
- 1 teaspoon baking powder
- Vanillin
We recommend
Cooking the dish according to the recipe:
- Combine flour with sugar, vanilla, and baking powder. Whisk in the eggs and puree the pumpkin pulp in a blender. Pour in the vegetable oil, mix thoroughly, and add the steamed raisins.
- Place the resulting mixture into the multicooker bowl, select the “Bake” mode and set the timer for 50-60 minutes.
After the finished pie has cooled slightly, cut it into portions and serve.
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