Eggless Pumpkin Pie

Name: Eggless Pumpkin Pie
Cuisine: Indian
Ingredients: 2 Cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt (salt can be skipped if using salted butter); 1/2 cup (115 grams) cold unsalted butter cubed; 1/2 cup (120 ml) ice water; 1 can sweetened condensed milk; 1 cup pumpkin puree; 2 Tablespoons cornstarch/cornflour; 1 teaspoon vanilla extract/essence; 1/2 teaspoon salt; 11/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger*; 1/4 teaspoon ground or freshly grated nutmeg*; 1/8 teaspoon ground cloves*; 1/8 teaspoon fresh ground black pepper

Manisha Jaiswal @cook_23460876

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.
The pie filling ranges in color from orange to brown and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as it's flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.
The pie is often made from canned pumpkin or packaged pumpkin pie filling.

Manisha Jaiswal @cook_23460876

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Ingredients

For Pie Crust:
2 Cupsall-purpose flour
2 teaspoonssugar
1 teaspoonsalt (salt can be skipped if using salted butter)
1/2 cup (115 grams)cold unsalted butter cubed
1/2 cup (120 ml)ice water
For filling
1 cansweetened condensed milk
1 cuppumpkin puree
2 Tablespoonscornstarch/cornflour
1 teaspoonvanilla extract/essence
1/2 teaspoonsalt
11/2 teaspoons ground cinnamon
1/2 teaspoonground ginger*
1/4 teaspoonground or freshly grated nutmeg*
1/8 teaspoonground cloves*
1/8 teaspoonfresh ground black pepper

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Steps

1

For Pie Crust:
2

In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs (some larger pieces are okay).
3

Slowly drizzle in one tablespoon of ice water at a time (you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour.
4

Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a 1/8-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate.
5

Use a fork and lightly prick the bottom and sides of the pie dough. bake the pie in preheated oven for 15-20minuts
6

For Pumpkin Filling:
7

In a mixing bowl, combine condensed milk, pumpkin puree, cornflour/ cornstarch, spices, and vanilla extract together. Whisk to combine until smooth.
8

Pour into the prepared pie shell.
Bake for 50-60 minutes at 180°c until pie appears firm. Chill for several hours or overnight (if you can last that long). #GA4