So I had planned to post it before Thanksgiving but its me and I get late. But better late than never. Here I present to you first time ever – Pumpkin Pie. But first of all a bit Gyaan (information) –
We bakers usually complain that most of the international desserts cant be made over here cause of one constant reason “That INGREDIENT is not available” but I always wonder why nobody bakes/sells a Pumpkin dessert. Pumpkin is ample available here. Or is it our logic of “who will eat Kadu” So I am breaking this … whatever this myth/reasons/blah blah is and baking a Pumpkin Pie.
Without further ado here goes –
This recipe is for enough for 8 inch Pie.
First Pumpkin Puree –
- Half decent size Pumpkin / 4 cups chopped Pumpkin
Boil pieces of Pumpkin until soft. I used pressure cooker.
Drain the water. In a food processor puree the pumpkin. In a muslin / cheesecloth let the Pumpkin puree hang for at least 2 hours. As Pumpkin will loose a lot of extra water.
While the puree is getting ready. Get started with the Pie Crust.
Pie Crust –
- 1 1/3 cup flour
- 3/4 teaspoon sugar
- 100 grams cold Butter cut into pieces
- 3 – 4 tablespoons cold water
In a food processor pulse flour, salt, sugar or whisk it in a large bowl.
Add butter and pulse again until sandy texture. Or mix it with a whisk/spoon/hand by rubbing the butter with the flour.
Add 1 tablespoon of water and knead with your hand. Keep adding cold water till the mixture begins to hold together and forms a dough.
Form a ball and wrap it in a plastic wrap and let it chill in the refrigerator for 1 hour or up to 24 hours. Remove the dough, sprinkle some flour on the surface and roll it to 10 inch disk for a 8 inch pie pan.
Grease the pie pan with butter and flour. Put the rolled dough onto the pan, press slightly around so it will take the shape of the pan.
Preheat the oven – 180 C
Cut a square piece of parchment paper and put it on top of the dough. Put some raw rice/beans as pie weights on the paper.
Bake for 20 minutes. Remove the pie weights and bake more for 10 minutes until golden brown.
Remove and let it cool.
- 3/4 Pumpkin Puree
- 1 eggs
- 1/2 cup brown sugar
- 1/2 tablespoon cornflour/cornstarch
- 1/8 teaspoon salt
- 3/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground nutmeg
- 3/4 cup cream
Preheat oven 180 C
In a large bowl whisk everything until combine.
Pour the mixture into the cooled Pie crust and bake for 35 to 40 minutes till the sides are set and center slight wobbly.
Let it cool for an hour and then cut into slices or just dig in.
If any question or comments or reviews if you tried the recipe please do let me know in the comments section below.