Pumpkin Pie from scratch

Halloween is on its way. Last week, we had dads pumpkin carving night with daughter. Anish carved a beautiful tinker bell and cat on pumpkin. He bought some cans of pumpkin. I believe this is the appropriate time to fill your hearts with smiling pumpkin varieties.  

I love to prepare desserts from its scratch. That gives an immense satisfaction and joy. I made peach tart before. Some other fruit desserts in this space are plum crumble, pear cobbler and mango mousse.

Ingredients:

For pie crust:

Makes two 9 inch pie crust

2/3 cup solid vegetable shortening 

2 cups of all purpose flour

1 tsp salt

4 to 6 tablespoon of cold water

Pumpkin pie filling:

1 (12 fl oz)can of evaporated milk

¾ cup of granulated white sugar

½  tsp salt

1 tsp ground cinnamon

½ tsp dry ginger powder

¼ tsp ground cloves

2 large eggs

15 oz of pure pumpkin puree *

Topping:

1/4 cup of whipping cream (optional)

 2 tablespoon of sugar

Method:

Pie crust

In a medium bowl, combine flour, salt. Add shortening with pastry blender or knives until the mixture is crumbly. Sprinkle water and mix them until it holds together.

Take half of the dough into a ball.  Wrap the other half with cling and refrigerate for later use.  On a roughly floured surface, roll out the dough into 1/8 inch thickness. 

Line a pie plate with pastry. Turn edge under and crimp edges as desired. Prick lined pastry with fork and freeze it for 30 minutes.

Pumpkin pie filling:

Preheat your oven to 425⁰F.

In a large bowl, beat the eggs. Mix sugar, salt, cinnamon, ginger and cloves. Stir in pumpkin puree. Slowly pour evaporated milk and stir well.

Take the prepared pie plate from refrigerator and pour the filling, into it till its three- fourth. 

Bake for 15 minutes and reduce the temperature to 350⁰F and bake for 40 to 50 minutes till a tooth pick inserted comes out clean. Cool for 2 hours. Serve immediately or refrigerate. 

Beat whipping  cream with sugar till stiff peaks. For details, click here.

While serving, top with whipping cream.

*Notes:

I used Libby’s pumpkin for pies. 

This is the traditional holiday pumpkin pie recipe, which I got from the product leaf of Libby’s pumpkin. By Gods grace, this homemade pumpkin pie scored well on our dinner table. Even the little one asked “mommmy…… could u please give me more…….? ” Decorate your dinner table with this pumpkin pie and serve :-)