Pumpkin Pie

Pumpkin Pie 2

It is the beginning of winter and the stores are lining up Halloween and canned pumpkins. I have seen these cans every year. I picked up all the ingredients and was stocked for making the pie. The recipe was right behind the can.  I decided on a graham cracker crust. The smell of pumpkin and spices filled the rooms as I baked it. Below is the recipe for a 9 inch pumpkin pie with a graham cracker crust. I used a glass pie plate to bake it. You can also use a ready-made pie shell for a quick dessert. I have used canned pumpkin in this recipe. You can also buy a small sugar pumpkin and make the pumpkin paste from scratch. I have not tried that out. But here is an interesting post on how to puree the pumpkin  –  http://www.pickyourown.org/pumpkinpie.php

Found this tip at Marths Stewart’s site:

Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut side down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Discard seeds. Scoop out flesh, and transfer to a food processor; process until smooth. Freeze any remaining puree in an airtight container up to 1 month.

Ingredients for the filling:

  • Sugar – 3/4 cup
  • Salt – 1/2 tsp
  • Ground Cinnamon – 1 tsp
  • Ground Ginger – 1/2 tsp
  • Ground Cloves – 1/4 tsp
  • Large Eggs – 2
  • Canned Pumpkin – 15 oz
  • Evaporated Milk – 12 fl.oz

Ingredients for the Graham cracker crust ( 9 inch pie):

  • Graham cracker crumbs – 1 cup + 1/4 cup
  • Sugar – 3 tbsps
  • Melted butter at room temperature – 1/3 cup

Method for baking the crust:

  • Mix the crumbs and sugar in a bowl.
  • Add the melted butter and mix till well combined.
  • Transfer the crumb mixture to a pie plate and make an even layer using your fingers, covering the base and the sides evenly.
  • Make sure that there are no cracks before baking them.
  • There might be very small cracks after baking.
  • Bake in a preheated  350 F oven for 8 minutes.
  • Rotate the plate in between.
  • Let the pie crust cool down completely on a wire rack.

Method for making the filling:

  • Mix sugar, salt,  ground cinnamon, ground ginger and ground cloves in a small bowl.
  • Beat eggs in a large bowl.
  • Stir in the pumpkin and sugar- spice mixture.
  • Gradually stir in the evaporated milk.
  • Pour into the cooled pie crust and bake in a preheated 425 F oven for 15 minutes.
  • Reduce temperature to 350 F and bake for 40 minutes.
  • Rotate the pie plate in between.
  • The pie will be ready when the center remains firm when shaken or a knife inserted in the center comes out clean.
  • Let the pie cool on a wire rack completely.
  • Serve at room temperature or chilled.

Pumpkin Pie 1


3 thoughts on “Pumpkin Pie

  1. Rajani says:

    Hi..I am your neighbour Sudha’s Friend and I have been following your blog and checking out all your recipes. All your recipes have been easy to follow and come out great.
    Keep up the good work…. a lot of people are enjoying good food….Thanks to you.

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