Skip to main content

Pumpkin Pie



Pumpkin Pie

Pumpkin pie is perfect holiday recipe. It has a flaky and tender crust and a smooth custard filling. The filling is sweet and mildly spiced and easy to make. In order to  make tender and flaky crust, make sure that the ingredients are cold and work quickly to avoid the butter from melting. This recipe is adapted Joy of Baking and William- Somona

Ingredients
For the crust
All purpose flour- 1 1/2 cup
Cold unsalted butter- 1 1/2 stick
Sugar- 1 tbs
Salt- 1/2 tsp
Ice water- 5 tbs

Filling
Pumpkin puree- 2 cup
Egg- 3
Heavy cream- 1 cup
Sugar- 3/4 cup
Brown sugar- 1/2 cup
Salt- 1/2 tsp
Cinnamon- 1 tsp
Ginger- 1/2 tsp
Clove- 1/8 tsp
Nutmeg- 1 pinch


 To make the pie crust, put all the ingredients in food processor ( except ice water) and process for a few seconds till the butter gets incorporated with the flour and resembles course sand.
Add ice water little by little, till the mixture combines and will hold together when pinched. If it  is still crumbly add one more tbs of water.
Transfer the the course mixture on to a plastic wrap and with the help of the wrap press together till it gathers to form a ball. Do not over work at this stage. Wrap tightly and allow it to chill in refrigerator for about a hour.
Dust work surface with flour. Using a rolling pin flatten this dough into a 13 inch circle and 1/8 inch thick. Place this on a 9 inch pie crust. Gently press down to the bottom of the pan trim the edges.Press the edge with a fork or make desired pattern. Cover with cling wrap and chill in refrigerator.

Pre heat oven to 375 degree F.

To make the filling, lightly beat egg and mix in all the ingredients to form a smooth batter.
Pour over the prepared pie crust and bake for 45 minutes.Do not over bake or it will develop cracks. The filling will be set and the center will looks wet and wobbly. Insert a took pick 2 inch apart from the crust and it will come out clean. Allow it to cool  on wire rack and then let it sit for 3-4 hours before slicing. Serve with whipped cream.


Try this
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....
43 comments
Read more