Pumpkin Pie

Pumpkin Pie

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Pumpkin Pie, it is pumpkin based sweet and bit of garam masala flavoured pie you can also serve with sweet youghurt.

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Pumpkin Pie recipe - How to make Pumpkin Pie

Preparation Time:    Cooking Time:    Total Time:     Makes 6 to 8 servings
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For The Crust
140 gms (1 cup) plain flour (maida)
1/3 cup cold butter
1/2 tsp salt

For The Filling
2 cups (500 ml) red pumpkin (bhopla / kaddu)
1 1/4 cups condensed milk
2 tbsp cornflour
1 tsp cinnamon (dalchini) powder
3/4 tsp freshly grated nutmeg (jaiphal)
1/2 tsp ground cloves (laung / lavang)
1/2 tsp ginger (adrak) powder
1/2 tsp salt

For Serving
whipped cream
vanilla ice cream
For the Crust

    For the Crust
  1. Combine the plain flour, salt and add the cold butter into the flour and with your fingers crumble the butter and flour until you get coarse breadcrumbs texture.
  2. Add enough cold water to form into a soft dough.
  3. Do not handle the dough more than required at this stage.
  4. Cover the dough with wet muslin cloth and chill for half an hour.
  5. Place the dough on a floured surface.
  6. Roll out the dough to a circle, approximately 12" in diameter to line a 22. 5 cm (9") pie dish or tart pan with removable bottom.
  7. Prepare the edges and chill while you prepare the filling. Keep aside.

For the Pumpkin Puree:

    For the Pumpkin Puree:
  1. Cut the pumpkin into wedges.
  2. Scoop out the seeds, pith and fibre with the help of a spoon.
  3. Pre heat the oven to 350 degree Celsius for 15 minutes.
  4. Place the pumpkin wedges on a lightly oiled baking sheet and bake in the oven for about 45 minutes to an hour or until the pumpkin is tender when pierced with a knife.
  5. Scoop flesh out of the skins and puree with a hand blender or mash well by hand. Keep aside.

How to Proceed

    How to Proceed
  1. Pre-heat the oven to 200 degree Celsius.
  2. In a deep bowl, combine the pumpkin puree, condensed milk, corn flour, spices and salt and beat until there are no lumps in the mixture.
  3. Spoon the filling into the chilled crust and level with the help of a palette knife.
  4. Bake for about 40 minutes or until the filling is set and the top crust is a nice golden brown.
  5. Allow to cool, cut into wedges and serve with whipped cream or with vanilla ice cream.

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This recipe was contributed by Palak Rajput on 21 Apr 2011

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