December 21, 2009 by ritadate
Pumpkin pie is one dessert that I have missed over the years. Growing up in the US it was eaten customarily at Thanksgiving. Usually the desserts were store bought from a specialty store and rarely made at home. I never baked a pumpkin pie before. Most of our friends disliked pumpkin pie and would prefer apple or pecan. But I always liked the flavour.
For years I had been meaning to try making the pumpkin pie from scratch but wasn’t sure how the red pumpkins you get here in India would taste in the pies. In Indian cuisine pumpkins are used in vegetable dishes and stews but rarely in sweet dishes as is the case with most fruits and vegetables. The pie came out excellent. All the improvisations such as milk instead of evaporated milk worked just fine. It tastes best when served warm with ice cream.
Pumpkin Pie(adapted from several recipes with readily available ingredients in India)
1 cup brown sugar –
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
2 large eggs
3 cups sieved cooked pumpkin(about ½ kg)
1 ½ cups whole milk
1 tablespoon of maple syrup(use one tsp of vanilla extract if you do not have maple syrup)
Preheat oven to 210 degrees celcius.
Mix all the ingredients together. It will be liquidy. I was concerned about this so I cooked this mixture over low heat for 10 minutes and let it thicken slightly.
Add to pie crust. Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
I use the Betty Crocker recipe for the pie crust. Substitute ghee for shortening. It has turned out good every time