Eggless Pumpkin Pie

We are in the second week of BM#59 and my theme for the week is “Holiday Bakes“.There is an infinite list of to do recipes for Holiday bakes in my Bookmarks.Every year the list expands more and more.You will not believe that I hadn’t posted pumpkin pie yet.I have wanted to bake it for long, but somehow always skipped due to one reason or another.This Thanksgiving,I bought those cute little pumpkins for pie to make sure I would bake it.


Finally,on a one fine sunny day I gathered the ingredients and baked it.I made the pumpkin puree at home and shall post the recipe very soon.

Let me tell you one weird thing that I hadn’t tasted the pumpkin pie before in my life .This was the first time I experienced the flavors of it.The spice powders ,condensed milk pumpkin all together in the pie were marvelous.I now regret why I hadn’t tried it before.My family loved this scrumptious pie.I also promised them to make it on each Thanksgiving from now on.

Blogging Marathon#59
Theme-Holiday Bakes
Dish-Pumpkin Pie
SourceHere

Ingredients:
For crust
11/4 cup all purpose flour
1/3 cup cold butter
4 tablespoon cold water
1/2 teaspoon salt

For filling:
14 oz can sweetened condensed milk
2 cup pumpkin puree
2 tablespoons corn flour
1/2 teaspoon salt
1 teaspoon cinnamon powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger powder

Method:
For crust
In a mixing bowl add flour and salt.Cut in cold butter and mix with fingers until it looks like bread crumbs.Add cold water one tablespoon at a time until the dough forms into a ball.
Wrap the dough in cling film and chill for half an hour in refrigerator.
Dust the work surface with flour and roll the dough ball into a circle as per the size of your baking dish.
Grease the baking dish with butter and place the pie crust in pie dish.Chill it again in refrigerator while preparing filling.

For filling:

Preheat the oven at 200 degree Celsius.
In a mixing bowl add condensed milk ,pumpkin puree,corn flour,ginger,cinnamon,nutmeg and cloves .Add salt and whisk until combined.
Spoon the filling in the pie crust and bake for 30 to 40 minutes or until golden and filling is set properly.
Cool and cut in wedges.

Serve with whipped cream ,ice cream or custard

Enjoy!!

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Serve-6 Baking time-40 minutes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Best regards,

Sapana Behl

7 comments on “Eggless Pumpkin Pie”

  1. Omg, how delicious and very tempting this pie is.. I want a huge slice.

  2. Sowmya :) says:

    So creamy and delicious! Very tempted

  3. Pumpkin pie and all spice powder work together great in the flavor department and that pie sounds delicious.

  4. Pavani N says:

    Creamy and delicious looking pumpkin pie. You have done amazing job for the first time making it.

  5. Love the combination of flavors.

  6. I just posted a traditional version today..your eggless one looks just as delicious

  7. Srivalli says:

    You have really got the pie done so well!..good job!

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