Bundevara - Serbian Pumpkin Pie

Ingredients

• For the pastry crust: For the pastry crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the pumpkin filling: For the pumpkin filling:
• 3 cups (450g) roasted pumpkin, mashed 3 cups (450g) roasted pumpkin, mashed
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 tablespoons breadcrumbs 2 tablespoons breadcrumbs
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 42g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour and salt for the pastry crust. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In another bowl, mix the mashed roasted pumpkin, sugar, cinnamon, nutmeg, and milk until well combined.
5. 5.
   Roll out the chilled pastry dough on a lightly floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish, pressing it gently against the sides and bottom.
6. 6.
   Sprinkle the breadcrumbs evenly over the bottom of the pastry crust. This helps absorb any excess moisture from the pumpkin filling.
7. 7.
   Pour the pumpkin filling into the prepared crust and smooth the top with a spatula. Drizzle the melted butter over the filling.
8. 8.
   Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving. Bundevara can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Pumpkin — Make sure to roast the pumpkin until it is soft and easily mashable. This will ensure a smooth and creamy filling.
• Pastry crust — Keep the butter cold and handle the dough as little as possible to achieve a flaky crust.
• Breadcrumbs — Use plain breadcrumbs to absorb excess moisture from the pumpkin filling, preventing a soggy crust.

Tips & Tricks

• For a twist, add a handful of chopped walnuts or raisins to the pumpkin filling.
• Serve Bundevara with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you prefer a sweeter pie, increase the amount of sugar in the filling to your taste.
• Leftover Bundevara can be stored in the refrigerator for up to 3 days. Reheat in the oven before serving.
• To save time, you can use store-bought phyllo dough instead of making the pastry crust from scratch.

Serving advice

Serve Bundevara warm or at room temperature. Cut it into slices and garnish with a dusting of powdered sugar for an elegant presentation.

Presentation advice

To enhance the visual appeal, serve Bundevara on a decorative platter or cake stand. You can also sprinkle some cinnamon powder or pumpkin seeds on top for an extra touch.