Baked pumpkin a la Russe: A vegan dessert the whole family can love

Although pumpkin arrived in Russia from Mexico only in the 16th century, it has become such a part of traditional Russian cooking that is practically a national dish. Pumpkin became popular among Russian peasants for several reasons — it is easy to grow, you can get many pumpkins from a single vine and they keep well. Additionally, pumpkins adapted easily to the Russian climate; they can be grown in nearly every region of the country.

Russian folk medicine says that pumpkin can heal kidney stones, and whether or not this is true, pumpkin is certainly a vitamin-packed low-calorie addition to a healthy diet. It includes iron, vitamin B complex, C, E, PP, carotene and the rare vitamin T, which increases metabolism.

The most common Russian dish involving pumpkin is millet porridge with pieces of cooked pumpkin. You can also find salads with pieces of pumpkin thrown in. But while pumpkin pies are a common dessert in the United States, modern Russians often forget that this vegetable can also be tasty for the end of the meal.

This old Russian recipe for baked pumpkin and apple dessert is a great choice for this time of the year, when many Russians observe a Lenten diet, as does not contain any flour, milk or sugar. Plus, it can be ready in 30 minutes.

Baked pumpkin and apple dessert

Source: Daria Sokolova

1. Peel the pumpkin, cut it into small pieces and spread out on a baking dish or tray.Source: Daria Sokolova

2. Peel and chop the apples and sprinkle them over the pumpkin pieces. They can be slightly larger than the pumpkin pieces, as they will cook faster.​Source: Daria Sokolova

3. Pour the lemon juice over the apples and sprinkle cinnamon over everything.​Source: Daria Sokolova

4. Bake 30-40 min at 200° C (392° F).​Source: Daria Sokolova

5. Let cool and serve in dessert bowls. If you like it sweet, you can add a spoon of honey on the top.

Bon Appétit!

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