Its officially fall time in the US and its literally raining pumpkins here !
I just picked a pumpkin while shopping today,could not resist the urge to make a pumpkin pie;a traditional fall dessert.I am already in the mood for halloween :)
Ok now back to business ! Basically there are 2 types of pumpkins,the bigger one is used for carvings/decorations during halloween and also for savories and soups(it usually has more fibre).The ones that are used for desserts are called SUGAR PUMPKINS ! These are the small pumpkins that taste sweet. So quickly onto the recipe.....
Ingredients
For the pie crust
1 cup All purpose flour
1/4 cup cold butter
3-4 tbsp cold water
1/2 cup crushed graham crackers or ginger cookies(This forms the base for the pie crust)
1 tsp salt
For the filling
2 cups pumpkin puree
1/3 cup sugar
1/2 cup sweetened condensed milk(I made it at home)
1 tsp cinnamon powder
1/4 tsp clove powder
1 tbsp corn starch
1/2 tsp salt
Preparation
Cut the pumpkin into 2 halves and remove the fibre and seeds(The seeds are nutritious and can be used for later use).
Place them on a greased baking tray(cut side facing down)and bake it in oven at 400F for 35 minutes.
Scoop out the baked pumpkin flesh once cooled and make it into a fine puree with the help of a spoon.Meanwhile mix all the dry ingredients for the pie crust and prepare the dough.Its important that the pie crust ingredients are all cold.The prepared pie crust dough should be wrapped in a plastic sheet and refrigerated for 30 minutes. This makes the pie crust crisp when baked.
Preheat the oven to 400F and start working on the filling and pie crust. Mix all the ingredients for the filling in a vessel and prepare a nice batter.I added some peanut butter to the filling mixture but its entirely optional. Now roll out the pie crust dough into 9 inch diameter(or according to the size of your baking tray) and prepare the crust as shown below.Place the crust in a 9 inch baking tray.
Cover the bottom of the pie crust with graham crackers or ginger cookies.This is essential since the pie filling when poured directly into the crust may make the pie soggy and soft.In order to give the pie a hard base this filling is required.
Pour the filling into the pie crust and bake it in an oven at 400F for 15 minutes and reduce the temperature to 350F and bake it for another 25-30 minutes.
Remove from oven and perform the tooth pick test to see if the pie has baked well. Allow to cool and cut the pie into your desired shape and refrigerate well before serving.
Ok now back to business ! Basically there are 2 types of pumpkins,the bigger one is used for carvings/decorations during halloween and also for savories and soups(it usually has more fibre).The ones that are used for desserts are called SUGAR PUMPKINS ! These are the small pumpkins that taste sweet. So quickly onto the recipe.....
Ingredients
For the pie crust
1 cup All purpose flour
1/4 cup cold butter
3-4 tbsp cold water
1/2 cup crushed graham crackers or ginger cookies(This forms the base for the pie crust)
1 tsp salt
For the filling
2 cups pumpkin puree
1/3 cup sugar
1/2 cup sweetened condensed milk(I made it at home)
1 tsp cinnamon powder
1/4 tsp clove powder
1 tbsp corn starch
1/2 tsp salt
Preparation
Cut the pumpkin into 2 halves and remove the fibre and seeds(The seeds are nutritious and can be used for later use).
Place them on a greased baking tray(cut side facing down)and bake it in oven at 400F for 35 minutes.
Scoop out the baked pumpkin flesh once cooled and make it into a fine puree with the help of a spoon.Meanwhile mix all the dry ingredients for the pie crust and prepare the dough.Its important that the pie crust ingredients are all cold.The prepared pie crust dough should be wrapped in a plastic sheet and refrigerated for 30 minutes. This makes the pie crust crisp when baked.
Preheat the oven to 400F and start working on the filling and pie crust. Mix all the ingredients for the filling in a vessel and prepare a nice batter.I added some peanut butter to the filling mixture but its entirely optional. Now roll out the pie crust dough into 9 inch diameter(or according to the size of your baking tray) and prepare the crust as shown below.Place the crust in a 9 inch baking tray.
Cover the bottom of the pie crust with graham crackers or ginger cookies.This is essential since the pie filling when poured directly into the crust may make the pie soggy and soft.In order to give the pie a hard base this filling is required.
Pour the filling into the pie crust and bake it in an oven at 400F for 15 minutes and reduce the temperature to 350F and bake it for another 25-30 minutes.
Remove from oven and perform the tooth pick test to see if the pie has baked well. Allow to cool and cut the pie into your desired shape and refrigerate well before serving.
