Moldovan Pumpkin Pies
These pies are cherished recipes from my grandmother, traditionally baked in a wood-fired oven during pumpkin season. Alongside a full oven of bread, 1-2 trays of potato pies and 1-2 trays of pumpkin pies, plus other delicious baked goods, would complete the spread.
You can use any simple bread dough to make them. I've used homemade bread dough. When baking bread, try making some pumpkin pies too, you'll likely enjoy them and want to make them again.
Clean, wash, and grate the pumpkin using a medium grater.
Prepare the bread dough by following the recipe instructions.
Once ready, shape the dough into balls about 3-4 cm in diameter and let them rest.
For a big oven tray, shape 9 dough balls to make 9 pies.
Roll each ball out with a rolling pin, dusting with a bit of flour, until approximately 3 mm thick.
Brush the center lightly with oil, leaving the edges ungreased for easier folding and sealing.
Place a generous amount (around 3 tablespoons) of grated pumpkin on each pie.
Sprinkle 1 tablespoon of sugar over the top (add more if you prefer a sweeter taste).
Bring together opposite edges of each pie as shown in the picture.
Loosen the remaining corners slightly, bring them to the center and seal them.
Refer to the picture for guidance.
Observe how it should look here.
Repeat this process for all four corners.
Arrange the pies on an oven tray lightly greased with oil.
Bake in a preheated oven at 200 degrees immediately, without letting them rise, for 30-40 minutes.
Once they are a golden brown, remove them from the oven and immediately brush with a little oil (preferably sunflower and odorless).
Let them cool in the tray for 10 minutes, then carefully remove them with a spatula.
Be cautious as the caramelized pumpkin juice may cause sticking, requiring gentle handling to avoid breaking them.
Allow to cool completely, then cut in half and savor the delicious pies!
Enjoy your meal!
