Neetu's Cooking Blog: PUMPKIN PIE FROM SCRATCH

Pumpkin pie is a beautiful golden coloured, winter pie filled with pumpkin custard flavoured with pumpkin spice. Pumpkin spice mix contains cloves, cinnamon, nutmeg, ginger and cardamom.

In America and other western countries, pumpkin pie marks their harvest time. It is prepared at the beginning of the winter season on Thanksgiving.

After some research and a couple of trails, I have zeroed down to this perfect recipe for pumpkin pie.

During my trails of this recipe I found out that the spices were very overpowering, also the quantity of sugar could be reduced. Combinations of different types of fats like margarine, vanaspati (hydrogenated vegetable oil) and butter were suggested. Accordingly, I have done some suitable alterations, which was liked by my kids (my best critics).

I have used the food processor for making the crust dough; however, it can also be done with hands.

Use a 9 inches pie dish for the given quantities. Ensure that pie is baked in a preheated oven only.

Slow baking is the best way to bake a pie. Therefore bake at 180 degree Celsius for the given period of time.

The picture showing ingredients for pie crust shows granulated sugar but I would suggest powdered sugar works better than granulated sugar.

Recipe for Pumpkin pie

Ingredients for Pumpkin pie

For Crust

1 ½ cups all purpose flour (maida)
½ tsp baking powder
100gms butter (cold)
2 tbsp powdered sugar
2 tbsp ice water
A pinch of salt (if using unsalted butter)

For Filling

250gms pumpkin
1½ cups milk
1 cup white/ light brown sugar
½ tsp cinnamon powder
¼ tsp nutmeg (grated)
½ tsp vanilla extract
2 eggs + 1 egg (for egg wash)
A pinch of salt

How to make the Filling

Heat the milk and bring it to boil. Simmer it until it reduces to one-third of its quantity.

Cool it and blend it in a mixer jar to get a smooth, thick liquid. Set aside.

Remove seeds from the pumpkin. Steam in a big pan for 15 minutes or until the flesh becomes soft.

Let it cool for 5 minutes. Scoop out the flesh of pumpkin with a spoon.

In a mixing bowl combine the pumpkin flesh, evapourated milk, vanilla extract, cinnamon, nutmeg, eggs, sugar and salt. Blend this mixture in a blender to get a smooth consistency.

How to make Pie crust

Cut the butter slab into cubes.

Tip in all-purpose flour, sugar and butter. Pulse the food processor for 5 seconds. Do this repeatedly until you get a crumbly mixture.

Add one tablespoon of ice water at a time and pulse it. The mixture should look like shown in the picture.

Transfer the mixture on a board and gently bring it together to form a flattened ball.

Wrap it in a cling film and keep in the refrigerator for 30 minutes.

After 30 minutes open the cling film such that you can roll the pie on the cling film itself. This will help you to handle the rolled pie. Roll the pie up to the thickness of 3 mm.

Flip the cling film along with the rolled pie such that the pie can be easily placed in the pie dish.

Peel off the cling film. Gently press the pie to take the shape of the pie dish and trim the edges.

Fold in the edges.

Press your index finger to get a uniform pattern all around the edge.

Bring together the trimmings of pie and roll it. Cut out your favourite shapes with help of cookie cutter. These cutouts will be used to cover the pie.

Now keep a butter paper in the pie and fill it with kidney or any other beans. The weight of beans will prevent the crust from puffing. Pie weights can also be used.

Bake in a preheated oven at 180 deg Celsius for 10 minutes.