Wednesday, September 3, 2014

Pumpkin Pie From Scratch

I love pies. Who doesn't? They are yummy. The flaky crust. The delicious filling.The toppings. Pies come in many types and  really did not know how many till my first trip to the US. One trip to Marie Callenders just got me drooling over the sheer variety out there. They had fruit pies, cream pies, cheesecake pies.... the list goes on. The pie we picked up that was a Pumpkin pie. There is only one word to describe it. Delicious. Yummy (well two words). Silky smooth (well, many more than two words). I loved it.

Fast forward many years down. For some reason this pie popped into my head and I just had to make it. Took a recipe with many positive ratings ( recipe courtesy Allrecipes) and followed it to a T (except for the canned pumpkin part). Came out perfectly. Deliciously silky pie.

For the pumpkin pie, the recipe called for one can of pumpkin. Instead, I popped pumpkin cut in half, seeds taken out and cut side down into the oven on low heat of 150 deg C and baked it till the flesh turned soft (about an hour). Scoop out the flesh and blend it in a mixie till smooth. Use two cups of this.


2 cups Pumpkin (see above on how to make pumpkin puree)
1 can condensed milk (400g)
2 Eggs
1 teaspoon Ground Ginger
1/2 teaspoon Cinnamon powder
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Salt
1 9" unbaked Pie Crust (Recipe here)


Preheat the oven to 200 deg C

Whisk the first seven ingredients in a bowl till smooth.

Pour into the crust. Tap till air bubbles are removed.

Bake at 200 deg C for 15 minutes.

Reduce the temperature to 170 deg C and bake for a further 35- 40  minutes until a knife inserted into the pie comes out clean.

Garnish with fresh cream if desired.