Macedonian Pumpkin Pie

Ingredients

While the original Spanish Arnadí is typically made with sweet potatoes, this Macedonian adaptation replaces them with pumpkin, a popular ingredient in Macedonian cuisine. Additionally, the Macedonian version incorporates Greek influences by adding a touch of citrus and using local honey for a distinct flavor profile. We alse have the original recipe for Arnadí, so you can check it out.

• 500g (1.1 lb) pumpkin, peeled and diced 500g (1.1 lb) pumpkin, peeled and diced
• 200g (1 cup) sugar 200g (1 cup) sugar
• 3 eggs 3 eggs
• 250ml (1 cup) milk 250ml (1 cup) milk
• 1 tsp cinnamon 1 tsp cinnamon
• 1/2 tsp nutmeg 1/2 tsp nutmeg
• Zest of 1 orange Zest of 1 orange
• 1 tbsp honey 1 tbsp honey
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 100g (1/2 cup) butter, cold and diced 100g (1/2 cup) butter, cold and diced
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 43g, 28g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large saucepan, cook the diced pumpkin in boiling water until tender. Drain and mash the pumpkin until smooth.
3. 3.
   In a mixing bowl, whisk together the sugar and eggs until well combined. Add the mashed pumpkin, milk, cinnamon, nutmeg, orange zest, and honey. Mix until smooth.
4. 4.
   In a separate bowl, combine the flour, butter, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
5. 5.
   Press the flour mixture into the bottom of a greased pie dish to form the crust. Pour the pumpkin filling over the crust.
6. 6.
   Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
7. 7.
   Remove from the oven and let it cool before serving. Serve warm or chilled, drizzled with honey if desired.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a sweet and flavorful pumpkin variety, such as sugar pumpkin or butternut squash, for the best results.
• Orange zest — Use organic oranges and wash them thoroughly before zesting to avoid any unwanted bitterness.

Tips & Tricks

• For a richer flavor, you can substitute some of the milk with heavy cream.
• Serve the pie with a dollop of Greek yogurt or a sprinkle of powdered sugar for an extra touch of indulgence.
• If you prefer a spicier flavor, add a pinch of ground cloves or ginger to the pumpkin filling.
• To save time, you can use store-bought pie crust instead of making your own.
• Leftover pie can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Macedonian Pumpkin Pie warm or chilled, depending on your preference. Drizzle some honey over each slice before serving for an added touch of sweetness.

Presentation advice

Garnish each slice of the pie with a dusting of cinnamon or a sprinkle of orange zest to enhance its visual appeal. Serve it on a decorative plate or cake stand to make it even more enticing.