This recipe isn’t using pumpkin puree or a pie plate.
Amazing how different pumpkin pie recipes can be. I searched a lot on Pinterest beforehand, but decided to keep one of my mum’s recipes for apple/cheese pie and simply substitute the main ingredient.
Put 1 kg of freshly grated pumpkin + a little butter + around 130 g brown sugar to cook in a pan. I didn’t put any water, the pumpkin will turn juicy at some point. I also put cinnamon, to give it some flavor. Set aside when the pumpkin turns brown-ish.
In one bowl, mix 2 egg yolks with sugar (the original recipe says 1 cup, but I’ve put less, cause the pumpkin tasted sweet enough already). Then add one and a half cups of water, half of cup of oil and flour. Regarding the quantity of flour: just pour enough to make it thinner than the dough for sponge cake (that’s “pandispan” in Romanian).
In another bowl, mix the 2 egg whites until firm. Add baking powder and then incorporate in the mixture from above.
Grease a medium tray with some butter and pour some flour to prevent sticking.
Put half of the dough and on top of it all the pumpkin. Pour the remaining dough over the pumpkin. You can even split the dough 2/3 on the bottom and 1/3 on top of the pumpkin.
I left it in the oven at 180 degrees Celcius, for about 45 min. I should have left it even more. Mum said it might have been better to bake at a higher temperature for the first 10 minutes and lower it afterwards. Depends on the oven, I guess. I tend to believe mine is pretty “soft”.
It serves 12 pieces. Happy cooking!