Friday, 6 December 2013

Pumpkin Pie

I know Thanksgiving is over and many of you have already made Pumpkin Pie and shifted the focus to making some great Christmas cookies and goodies for gifting. I know I have not been able to put anything on the blog for a long time as I was busy with loads of work and was not having the right temperament to write anything on this space. We don't celebrate Thanksgiving here in India, but who stops one from celebrating. 

Happy Thanksgiving to all and to complete Thanksgiving, here's the Pumpkin Pie recipe that I recently made.

This was my first ever encounter with pumpkin, I have never made anything with pumpkin ever before in my life nor have I tasted anything made out of pumpkin. Hence I was very excited, enthusiastic and at the same time suspicious while trying this pie. How's will it come out? Will I and everybody else like it? Am I doing it right? Questions...questions...that was all on my mind while baking for the first time.

I prepared the Homemade Pumpkin Puree a day before and prepared the pie the next day. I started with preparing the pastry crust for the pie, toasted pecans for the perfect pie for Thanksgiving, prepared the pecan biscuit layer, pumpkin pie filling, put it all together in the pie dish. And God, how curious I was all the time during the pie was baking to see the results and taste my first Pumpkin Pie.

As the baking time got over and I had a final look at the pie, it was amazing...or I would say love at first sight! Like a little girl, I couldn't wait to let the pie come to room temperature and cut it's first slice. This was good! Really good!

As it turn out, everybody loved it. Now, I have to give you all the pumpkin recipe to try. To come to think of it, whats your favorite Thanksgiving/Pumpkin recipe? Do share with me your favorite recipes to try.

(Print this recipe)

Pumpkin Pie:

Preparation Time: 2 hours, divided
Baking Time: 45-55 minutes

Makes one 9 inch pie.

Recipe adapted from:

Here's whats you would need to make Pumpkin Pie:

Pastry Crust:

1 1/4 cups (175 gms) all-purpose flour
1/2 tsp salt
1 tbsp granulated white sugar
1/2 cup (115 gms) unsalted butter, chilled, and cut into 1 inch pieces
1/8 to 1/4 cup (30 - 60 ml) ice cold water

Pecan and Gingersnap Layer: (optional)

1/4 cup (25 gms) pecans, toasted and ground
1/4 cup (25 gms) crushed gingersnap cookies

Pumpkin Filling:

3 large eggs
1 - 15 ounce can (425 gms) homemade roasted pumpkin puree
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 gms) light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp salt

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream
1 1/2 tbsp pure maple syrup

Here's how you can make it:

I. Short Crust Pastry: 
  • In a food processor, place the flour, salt, and sugar and process until combined. 
  • Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
  • Add 1/8 cup (about 2 tbsps) water at first and process just until the dough holds together when pinched. If required, add the remaining water.
  • Turn the dough onto your work surface and gather into a ball. 
  • Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. 
  • After the dough has chilled sufficiently, place on a lightly floured surface. Roll into a 13 inch (33 cm) circle, keep lifting up and turning the pastry a quarter turn as you roll to avoid dough to stick on the counter.
  • Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Trim the pastry to the edge of the pie pan. 
  • Refrigerate the pastry, covered with plastic wrap, for about 30 minutes.
II. Pecan Gingersnap Layer: 
  • Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and fragrant. 
  • Cool and then place the pecans, along with the gingersnap cookies, in a food processor and process until finely ground. 
  • Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. 
  • Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place the rack in bottom third of the oven.

III. Make the Pumpkin Filling: 
  • In a large bowl lightly whisk the eggs. 
  • Add all the remaining ingredients and stir to combine. 
  • Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. 
  • Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.5 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.

IV. Make the Maple Whipped Cream: 
  • Place the heavy whipping cream and maple syrup in bowl of your electric mixer. 
  • With the whisk attachment, whip the cream until soft peaks form.
Sending this recipe to for Thanksgiving Challenge.

Hope you would also enjoy making this recipe as much as I did.

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Happy Baking!

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