Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. Choose a ripe, flavorful pumpkin with firm, rich orange flesh. The best varieties are nutmeg or butternut — they are sweet and fiber-free. If the pumpkin is fresh, you can add a little more sugar to the dough.
Remove the eggs from the refrigerator 15–20 minutes before cooking — at room temperature they will beat better and the casserole will be more airy. Also prepare sour cream, semolina, sugar, raisins in advance. -
Step 2
Prepare the pumpkin. Peel the pumpkin, remove seeds and fibers. Cut the pulp into medium cubes about 1.5–2 cm in size. The smaller the pieces, the faster they will boil and become soft.
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Step 3
Place the pumpkin cubes in a heavy-bottomed saucepan. Add water so that it covers the pumpkin by about 1-2 cm (about 600 ml). Cover with a lid and simmer for 10-15 minutes over medium heat until soft.
It’s easy to check if the piece is easily mashed with a fork, the pumpkin is ready. After this, drain the liquid and cool slightly.
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Step 4
In a separate deep bowl, beat the eggs with sugar with a whisk or mixer until light foam forms. The mass should lighten and increase slightly in volume. This will make the pumpkin casserole light and smooth.
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Step 5
Add sour cream to the egg mixture (can be replaced with thick yogurt without additives). Mix with a whisk until completely smooth. Sour cream makes the texture of the casserole tender and gives a light creamy taste.
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Step 6
Gradually add semolina, stirring constantly to prevent lumps from forming. Leave the mixture for 10–15 minutes — during this time the semolina will absorb moisture, swell and make the dough denser, so the casserole will not crumble.
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Step 7
Prepare raisins. Pour boiling water over the raisins for 10 minutes until they become soft and juicy. Then place it in a sieve and dry with a paper towel. If desired, you can lightly roll the raisins in flour — this will prevent them from sinking to the bottom of the casserole.
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Step 8
Add the finished pumpkin to a bowl with the egg-sour cream mixture. Mash it with a fork until pureed. If you prefer a more uniform texture, use a blender — you will get a smooth mass without any chunks. For a more “homemade” taste, you can leave some of the cubes whole.
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Step 9
Add the prepared raisins and mix gently with a spatula. If you like, you can add a little cinnamon, vanilla sugar or orange zest — these flavors pair perfectly with pumpkin.
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Step 10
Grease a baking dish with a piece of butter or line it with parchment. Transfer the resulting mass, distribute it evenly with a spatula and slightly level the surface.
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Step 11
Place the pan in the preheated oven and bake the pumpkin casserole with raisins at 180°C for 35–45 minutes. The time depends on the thickness of the layer and the type of oven.
Check readiness with a wooden skewer — it should come out dry. The top should be golden and slightly browned.
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Step 12
Delicate pumpkin casserole is ready in the oven.
After baking, let the casserole cool slightly in the pan — about 10-15 minutes. Then carefully remove, transfer to a plate and cut into portions. Can be served warm or chilled — with sour cream, honey, jam or fresh fruit.
The casserole is tender, slightly moist and flavorful, with the natural sweetness of the pumpkin and the mild flavor of the sour cream. The raisins add an interesting textural note, and the golden crust makes the dish especially appetizing.
Bon appetit!
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