Easy Pumpkin Pie from scratch


 

Both the filling and the pie crust are made from scratch.


For the crust:

1 cup flour

1/2 cup salted butter or margarine, cold chunks

1/4 tsp cinnamon powder

4 tbsp ice water

 Sift the flour and cinnamon over the chunks of cold butter. Dip your fingers in cold water and crumble the flour and butter together. Add the ice water spoon by spoon until a firm, non-sticky dough forms. Cover it and leave it to rest in the fridge.


For the filling.

1.5 cups ripe pumpkin, boiled and mashed

1 large egg

3/4 cup brown sugar

1/2 tsp cinnamon powder

1/2 tsp ginger powder

A dash of grated nutmeg

1 cup fresh milk (can be substituted with cream)

Note: If you're using condensed milk, omit the sugar and use only quarter a cup of milk.

Combine all the ingredients and whisk well until a thick pudding-like custard forms.



Although blind baking the pie crust is possible, its not essential.

Form the crust in a well-buttered baking dish or pie tin. 

Pre-heat the oven to 200C for five minutes. Pour the filling in and immediately put it in the oven. Turn down the heat to 175C.

Bake for 30 minutes or until a knife comes out clean.






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