Delicious pie with pumpkin, spices and homemade all buttery flaky crust and custard based filling.
Next week is Thanksgiving, and have you planed a Thanksgiving dinner menu yet? I have some dishes in my mind, but not 100% confirmed on one yet.
I will be sure of the menu by the end of this week. I have been trying to get my hands on pies for long time. And I been successfully able to make apple pie in mini version and next in my do to list is Pumpkin pie.
What is pumpkin pie ?
Pumpkin pie is a traditional sweet dessert, often eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada.
The pumpkin is a symbol of harvest time .This pie consists of pumpkin based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust.
Traditionally they are made without pre-baked shell. However I like to bake them in pre-baked shell as it ensure that pie will not be soggy.
Searched few recipes and finally settle with this one pie and crust for here. At first I was in debate was whether I need to make all butter crust or all shortening crust. I know shortening makes it flaky but not tasty. So tried crust recipe that include both butter and shortening. I saw this recipe in my friend Reeni’s blog. She makes perfect treat so used that to make it without any second thought.
How to make this pie ?
For the filling increased spice content again, I think I have a weakness of adding spices to everything. This time included all spice, nutmeg and cloves along with cinnamon, ground ginger. Used two eggs and evaporated milk along with canned pumpkin puree. It is delicious, best is when you eat with a dollop of Whipped cream. I used brown sugar so the pie becomes dark in color, if you want pumpkin color to dominate use granulated sugar.
For Thanksgiving dinner table, a pie is must, so give this pumpkin pie a try. You will enjoy it. Next in my list is to make pecan pie may be in a few months.
Here comes the recipe. What is your favorite pie dish? And which one you are planning to make for these holidays.
If you like this pie, you can check these pie too
- 1 + ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoon sugar
- ¼ cup 4 tablespoons cold butter, cut into small cubes
- ¼ cup 4 tablespoons cold vegetable shortening
- 3 to 5 tablespoons ice water
- 1 cup canned pumpkin puree not pie filling
- ⅔ cup evaporated milk
- ½ cup packed brown sugar
- 2 eggs
- 1 tablespoon granulated sugar
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 1 tablespoon corn starch
- Make the crust:
- Whisk together the flour, sugar, shortening, butter and salt in a medium bowl.
- With a pastry blender or two knives used scissor fashion until mixture resembles coarse crumbs.
- Stir in 3–5 tablespoons of ice water until dough just holds together.
- When you are ready for baking preheat the oven 375F. Roll out the crust on a lightly floured surface to 12 - 13 inches in diameter.
- Press into a 6-inch pie pan (inside top measurement) that is at least 1 +½ inches deep.
- Trim the sides
- Fold the edges under and flute or make a pattern with a fork
- In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended.
- Pour into pie shell.
- Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.