December 8th, 2009
Eggless Pumpkin Pie
Pumpkins are available in India through the year and I use them in a number of traditional preparations. Whenever I cut a pumpkin, a pie made with it always came to my mind but somehow I was always intimidated with making a pumpkin pie. Reading this recipe made it sound and look approachable and delicious too. After all how could anything that had condensed milk not taste good?
I don’t think I can conceal my fondness for condensed milk delicacies. The number of cakes with condensed milk on divinetaste is testimony to this fact. In my humble opinion eggless cakes taste best when made with condensed milk. And when I stumbled upon this condensed milk pumpkin pie recipe in Cooking with Kurma, I couldn’t wait to give it a go.
Pumpkin Pie was one of the last dishes I made during my long stay at my parents place. The pie top had baked to a beautiful golden brown colour and the crust was tender and light. We enjoyed it warm from the oven with a scoop of vanilla ice cream. Whipped cream or lightly sweetened yogurt would be my next try when I make pumpkin pie again.
Eggless Pumpkin Pie Recipe
This recipe called for freshly-ground whole allspice berries. Since I didnât have them on hand, I substituted it with cinnamon, clove, nutmeg and dry ginger.
Ingredients:
For the crust:
- 140 gm (1 cup) unbleached plain flour
- 1/3 cup cold butter
- 1/2 teaspoon salt
- 5-7 tablespoons cold water
For the filling
- 2 cups (500 ml) Pumpkin puree
- 400g, 1 1/4 cups, sweetened condensed milk
- 2 tablespoons cornflour (cornstarch)
- 1 ½ teaspoon cinnamon powder
- 3/4 teaspoon freshly-grated nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ginger powder
- 1/2 teaspoon salt
Prepare the crust:
Mix the flour with the salt and cut the cold butter into the flour using a pastry blender or with your fingers until you get coarse breadcrumbs. Alternatively, combine the flour, butter and salt in a food processor and process with 12-15 short bursts until it resembles coarse breadcrumbs. Put in the cold water and form into a soft dough. Do not handle the dough more than required at this stage. Gather the dough into a ball and chill well for an hour or two. Place the dough on a floured surface. Roll out the dough to a circle, approximately 12â in diameter to line a 22.5cm (9-inch) pie dish or tart pan with removable bottom. Prepare the edges and chill while you prepare the filling.
Prepare the filling:
For the pumpkin puree:
Cut the pumpkin into wedges. Scoop out the seeds, pith and fibre with the help of a spoon. Pre heat the oven to 350F/180C/4G. Place the pumpkin wedges cut side down on a lightly oiled baking sheet and bake in the oven for about 45 minutes to an hour or until the pumpkin is tender when pierced with a knife. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.
To make the pie:
Pre-heat the oven to 200 C/390 F. Spoon the filling into the chilled crust and level with the help of a palette knife. Bake for about 40 minutes or until the filling is set and the top crust is a nice golden brown. Allow to cool, cut into wedges and serve with whipped cream, vanilla ice cream or sweetened yogurt.
December 8th, 2009 at 9:05 pm
Wow Anu..the pie looks lovely!
December 8th, 2009 at 10:11 pm
My daughter has been asking me for this for quite some time. I could not find a proper vegan substitute for the taste! This certainly looks divine!
December 9th, 2009 at 8:17 am
You did an amazing job. The pie looks great!
December 9th, 2009 at 3:26 pm
Beautiful, luscious pumpkin pie. Now I have to run and make one. It looks delicious! And what a perfect crust!
December 13th, 2009 at 2:49 am
I really like this recipe, like you I too felt a little intimidated with making it, but will have to give it a go. I also a agree with you that anything with condense milk is a great hit in our house too.
December 13th, 2009 at 1:14 pm
Pumpkin pie looks totally delicious. And lovely pictures.
December 26th, 2009 at 3:46 am
Awww it looks delicious First time here….liked it alot:)
January 5th, 2010 at 9:14 pm
Such a delicious looking pie… You just can’t beat a classic like this.
Hope you had a very happy holiday and new year!
January 7th, 2010 at 12:22 pm
Can I ask what kind of oven you use? I live abroad but am returning to India soon and want to be sure I have a good oven.
I also wanted to thank you for starting this blog! I have, so far, have successfully made your chocolate cake. Will try this one too.
January 7th, 2010 at 12:37 pm
Such: I’m happy you like divinetaste.
I have both an OTG and a Siemens built in oven. A wide range of excellent ovens are available in India.
January 8th, 2010 at 11:29 am
Thanks for the reply Anushruti.
I don’t think I could do without an oven, so it’s reassuring to know.