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Monday, 27 October 2014

Pumpkin Pie

October now ~ Pumpkin month too and seeing lots of pumpkin recipes in the internet recently.  



Pie Dough:
250g plain flour
1 tablespoon sugar
1/4 teaspoon salt
226g unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk

1 1/2 cups pumpkin puree
110g brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
Pinch salt
2 eggs
1 egg yolk


Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.

Meanwhile, whisk together the yolks and milk in small bowl.

Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)

On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.

Preheat the oven to 180 degrees C.

Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.

Meanwhile, make the Filling: Lower the oven to 160 degrees C. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. 

Cool and serve

Recipe sourced from Food Network

                             Overall , I'm quite pleased with the pumpkin filling as I can smell
                              the aroma of the spices and the pumpkin.

                        I thought I want to put a creepy ugly looking edible mice on my pie for the 
                      halloween feel....unfortunately I haven't got that ingredient to make it.. so....


This post is linking to Little Thumbs Up event (Pumpkin), 
 hosted this month by Eileen's Diary .


  1. what a very neat pie crust you've got there... i cannot remember the last time i baked a pie.. hmm.. i wonder why. i love your smooth and silky looking pie.. care to share? ^^

  2. Hi Mel, your pumpkin pie looks pretty! Yes there are many pumpkin recipes around this month and have added them in my baking list including yours :)

  3. Spiced pumpkin pies all in a row.. now who are the lucky recipients of your sweet treats? ^^

  4. Beautiful, Mel! Wish I could bake pies like you :)

  5. Hi Mel, love your pumpkin pie ! How nice if I could join you to enjoy the tea break ^-^

  6. Hi Mel, glad to know you via LTU, like your silky pumpkin pie, looks extremely yummy.

  7. Hi Mel, I super like your pumpkin pie!!!! I think that size of pie just nice for me, yum yum :)

  8. love the look of your pie! very neat looking and must be mm..creamy too!

  9. Hi Mel,
    Your pumpkin pie looks fabulous! And delicious!

  10. It looks yummy! and gorgeous! and I want to eat some!:D

  11. Hi Mel, someone made pumpkin pie last week but now I can't recall anymore, haiyah, got baby brain these days! I love these pie being baked in small pan, they look extra cute, haha~Oh I recall now, I think that was Phong Hong, coz she bought some expensive tart pans to make it. Ah see, looks like my memory still working, haha!

  12. Your pies are so perfect, Mel. It would be a shame to dig into them. Love the elegant setting.

  13. Hi Mel,
    Your setting is always so elegant and beautiful.
    I love your cute pumpkin pie. Must be delicious!