Fresh Pumpkin Pie

 

 

14 Mar is pie day. Let celebrate with fresh pumpkin pie.

 

 

Ingredients:

(A) Crusts

2 2/3 cups All purpose flour

1       tsp    Salt

1       cups Cold unsalted butter (200 grams)

1/2    cup   Cold water

 

(B) Filing

2    cups Fresh cooked pumpkin, mashed

1    can   Evaporated milk (350 ml)

2            Eggs, lightly beaten

3/4 cup  Soft packed brown sugar

1     tsp  Ground cinnamon

1     tsp  Ground nutmeg

1/2  tsp  Ginger

1/2  tsp  Salt

 

How to do it?



Pre-heat oven to 200°C.

In a mixing bowl, mix together flour and salt. Put in the cold butter. With a knife, mix the flour and butter in cutting motion. Add 1 tbsp cold water to mixture at a time continue mix it until the dough is moist enough to hold together.

Transfer the dough onto a floured surface and shape it into a ball. Roll the dough out to 1/2 inch thick. Place the pie tin upside down on the dough. Cut the dough 1 1/2 inch larger than the 9 inch pie tin.

Gently roll the dough around the rolling pin and transfer it right upside on to the pie tin. Unroll, ease dough into the bottom of the pie pan.

In a large bowl, add in mashed pumpkin, evaporated milk, beaten eggs, brown sugar, spices and salt. Combine everything with an electric mixer until combined. Pour into the prepared crust.

Bake for 40 minutes or until the crust is golden brown and the filing is set. To check, simple insert a knife one inch deep and pull out. If the edge is clean then it is cooked.

Hope you enjoy it :-)