American Pumpkin Pie

    1 hour 40 mins

    Now, here's a dish your humble 'kaddu' didn't foresee happening! Mashed pumpkin seasoned with ginger, dalchini and adrak, baked into the classic 'all American' pie. A great dish for autumn with hazelnut coffee!

    436 people made this

    Serves: 16 

    • For the filling
    • 500g mashed, cooked pumpkin
    • 1 (410g) tin evaporated milk
    • 2 eggs, beaten
    • 175g dark brown soft sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • For the pie crust
    • 350g plain flour
    • 1 teaspoon salt
    • 200g butter
    • 125ml cold water

    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. Preheat oven to 200 C.
    2. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In a saucepan over medium heat, cover the pumpkin with water and bring to the boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
    3. Return pumpkin to the saucepan and mash with a potato masher. Drain well, and measure 500g of the mashed pumpkin; reserve any excess pumpkin for another use.
    4. Prepare pie crust by mixing together the flour and salt. Rub butter into flour, and add 1 tablespoon cold water to mixture at a time. Mix and repeat until crust is moist enough to hold together.
    5. With lightly floured hands, shape pie into a ball. On a lightly floured board, roll pie out to barely a .25cm thickness. Transfer to a 20 or 23cm baking dish, gently pressing pie into the bottom. Cut off any excess pie hanging over the sides of the dish, and pinch pie securely around the inner edge.
    6. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared pie dish. Bake 40 minutes or until a knife inserted in the centre comes out clean.

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