Here is our Home made Pumpkin Pie (egg-less version), traditional American dessert generally prepared during chilly winter days. Looks like the countdown to Christmas has already begun...
For the Crust:
Plain Flour: 3 cups
Chilled Butter : 100 grams (cut into cubes)
Salt: ½ tablespoon
Water: 1 cup for making the dough.
For the Filling:
Pumpkin: ½ kg
Condensed milk: ½ cup
Cinnamon Powder: ¼ tablespoon
Nutmeg Powder: pinch
Baking powder: 1 tablespoon
To prepare the crust, take flour, butter and salt in a deep bowl and mix it well. You have to make sure that the butter is chilled and cut into cubes before making the dough. Add water gradually and keep mixing in between until all the ingredients are well incorporated to form a smooth dough.
Roll out the dough with the help of rolling pin to make 9 inch disc with at least 1 inch thickness. Put it on the baking dish. Preheat your oven to 200 C and bake the rolled out dough for 10 minutes.
Meanwhile get your pie filling ready.
Cut pumpkin into cubes with it's skin removed.Boil it till it becomes a little soft and mushy. Squeeze out the excess water. Puree it to make a smooth paste.
Add condensed milk, salt, cinnamon powder, nutmeg powder and baking soda to the pumpkin puree. The pumpkin mix should be of a thick consistency and not too runny.
Pour this pumpkin mix on the crust that we already made. Bake it in the preheated oven for around 30-40 minutes at 200 C or when the fork comes out clean from the pumpkin filling.
Allow it to cool and cut it into pie shape before serving.
Your Pumpkin pie is ready to eat!!