Every time around October, I will see a lot of recipe on pumpkin by Western bloggers.. One of the most common recipe will be pumpkin pie.. I have never tried this pie before but it has always in my to-do list. I can imagine the taste of the pie.. It should be creamy and yummy..
When I was shopping in a supermarket a few days ago, I saw 3 kg pumpkin was sold at a very reasonable price. Unknowingly, I bought a big pumpkin home. I remembered that it was less than S$3 and i know it is very heavy, probably about 2 kgs ..Ha-ha.. Therefore I must churn out recipes using pumpkins.
First thing that come to my mind is this pumpkin pie.. It is time to try out a recipe and if successful, I shall share with the readers. I searched for recipes but most are Western recipes that uses ready made canned pumpkin puree. After digesting a few recipes, I have decided to design my own recipe to suit Asian taste..
Bingo, the pumpkin pie is so delicious and make me wonder why such delicious pie is not common in this part of the world. I posted this western dessert in 3 Chinese food groups – One each in Taiwan, Hong Kong and Malaysia. The response is overwhelming. The likes are escalating and members are requesting for recipes. That is also the reason why I rush out to issue the recipe today.
Preparation is not difficult at all.. I have simplify the version of using food processor. Don’t worry, if you do not have food processor, you can easily do it manually or using a stand mixer or use hand rubbing method.
As per Wikipedia,
“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 and featured also at Halloween. The pie consists of a pumpkin-based custard, ranging in colour from orange to brown, baked in a single pie shell, rarely with a top crust. The pie is generally flavoured with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used, and can replace the clove and nutmeg as its flavour is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices.” (Source: https://en.wikipedia.org/wiki/Pumpkin_pie)
WHAT IS REQUIRED
Servings: About two 6 inches diameter pies
Short crust pastry
160 grams of plain flour
100 grams of butter, chilled
2 teaspoons of castor sugar
1 egg yolk
3 teaspoon of milk
500 grams of pumpkin flesh
80 grams of condensed milk
30 grams of castor sugar – optional
2 eggs + 1 egg white
1 teaspoon of mixed spice (cinnamon+nutmeg+ginger) – optional
STEPS OF PREPARATION
Pre-heat the oven to 180 degree Celsius.
Put all the butter, sugar and plain flour in a food processor. Use pulse mode to blend until the flour become crumble. Add eggs and milk, blend for 1/2 minute until it forms a liable dough. Divide the dough into two portions. Put one dough on top of a piece of clingy wrap. Put another clingy wrap on top of the dough. Use a rolling pin to roll the pastry to about 2mm thick . Transfer the pastry to your baking dish, press down follow the shape of the dish. Bake in the oven for about 15 minutes. If you have baking beads, you can place on top of the pastry and take it out once the baking is done.. Set aside for cooling.
If you do not have a food processor, you can rub the butter and sugar using finger tips, add eggs and milk, LIGHTLY knead until if forms a pliable dough.
Steam the pumpkin until soft.
Transfer the pumpkin to the blender. Add eggs, sugar, condensed milk and mixed spice. Blend until fine. Fill the baked pastry shell with the puree to about 95% full. Bake in the pre-heated oven of 180 degree Celsius for about 25 –30 minutes or until the puree is set. Cooled completely before cutting and serve at room temperature.
I love this pie and my kids love them too. I hoped more readers in this region will try this recipe and let me know if it suits your taste buds. If you do not want to prepare the pastry, store bought pie cups can also be used.
Hope you like the post today. Cheers and have a nice day.