Imagine a crispy, homemade pumpkin pie — a summer symbol and a beloved Zagorje specialty! But not just any pumpkin pie, the real deal, filled with cheese and grated pumpkin, known as ‘svinjska buča’, which is just a regular, large, oily pumpkin. This specialty is made in summer when the pumpkins are still young and green, while other dishes with ripe pumpkins mark the beginning of autumn. Despite its simple ingredients, the magic of the pumpkin pie lies in the details — homemade, hand-stretched dough and the perfect filling.
The preparation starts with making soft, smooth dough, carefully stretched by hand until paper-thin. The filling is made from grated pumpkin, salted and left to rest for 10 minutes, then thoroughly squeezed to remove excess water. Cheese, sour cream, and eggs are added and mixed until homogeneous. It’s important the filling isn’t too salty because the pumpkin itself has a salty taste.
The dough is then brushed with oil to prevent drying, the filling is evenly spread, and the dough is carefully rolled into a roll. The roll is cut into pieces, placed on a baking tray, brushed with sour cream, and baked in a preheated oven for about 30 minutes until golden brown and crispy. For those in a hurry, there’s a version with ready-made dough sheets, but the real magic is in the homemade dough.
Pumpkin pie is not just food; it’s tradition, the smell of summer, and the taste of childhood. If you haven’t tried it yet, it’s time to get to work and make this delight. And if you have your own tricks or favorite additions, feel free to share in the comments — maybe your version will be the next big hit!
