Pumpkin pie is a healthy and delicious dish made by slight processing of fresh pumpkin. It is generally served with an evening coffee cup. Whipped cream poured on top of pumpkin pie makes it look awesome.
Pumpkin is a rich source of the Vitamins A, C and E. While Vitamin A ensures healthy eyesight, Vitamin E is an antioxidant that aids in body metabolism. It also contains minerals like magnesium and iron. Magnesium helps in osmoregulation i.e. blood pressure monitoring. Iron helps in hemoglobin formation.
Pumpkins were introduced by Europeans and have been one of their favorite pie making ingredients. Since the 18th century, pumpkin pie got popularized in American Nations on the occasion of Thanksgiving, a nicely celebrated national holiday.
A pumpkin pie may or may not have a crust. The size of pumpkin pie finally formed depends upon the nature and dimensions of initial ingredients selected. With the help of 6 inch pumpkin, it is usually possible to make a pie which may cover a 9 inch pie plate. Apart from pumpkin mixture, some other fruits may be added for enhanced flavors. Blueberry pumpkin is known as blumpkin.
Method 1: This is the method to prepare light and fluffy pumpkin pie. This pumpkin pie has a brown crust and is served with whipped cream.
- 2 cups mashed pumpkin
- 5 cups plain flour
- 2 eggs
- 3 quarters of brown sugar
- One cup chilled vegetable shortening eg. butter or margarine
- 1 tablespoon cinnamon
- Half teaspoon ginger
- Half teaspoon nutmeg
- Half teaspoon cloves
- Molten vanilla ice-cream
- Whipped cream
Materials and equipment required
- 4 mixing bowls
- Pie crust bag
- Pie pan
- Rolling pin
- Microwave oven
Step 1: Initial preparation
Mash 1 or 2 pumpkins to prepare 2 cups of pumpkin pieces. Firstly divide it into halves. Then remove the seeds. Mash the halves. Beat the eggs in a separate container.
Step 2: Dough preparation
Mix flour and vegetable shortening in a large bowl. Sprinkle few drops of water gradually into the solution, giving enough time for water to get mixed properly resulting in the forming of a dough having pea sized granules firmly held in bulk.
Step 3: Rolling
Roll the dough with the help of a pie crust bag or two pieces of waxed paper. Roll it in a way that its thickness is uniform throughout the area. The thickness must preferably be 1-2 inches wider than pie pan.
Step 4: Chilling
Check the temperature of dough. In case the temperature is around 72°F, it must be refrigerated for half an hour. During the chilling phase, the pie becomes flaky.
Step 5: Shaping
Place dough just formed into the pie pan. Seal the cracked areas and slightly press with hands in order to provide a desirable shape to the top edge of the pie.
Step 6: Preheating
Preheat the oven to a high temperature of 425°F.
Step 7: Preparing wet mixture
Mix mashed pumpkin with beaten eggs in a large mixing bowl. Whisk the contents, forming a wet mixture.
Step 8: Preparing dry spicy mixture
Mix the dry spice ingredients like cinnamon, ginger, cloves, nutmeg and brown sugar separately in a medium sized bowl. Blend the constituents thoroughly.
Step 9: Combining mixtures
Transfer dry spicy mixture to the bowl containing wet mixture of eggs and mashed pumpkin. Stir well so that the ingredients are uniformly mixed.
Step 10: Adding vanilla ice-cream
Pour the molten vanilla ice-cream to the final mixture. Stir the constituents until the white streaks from ice-cream are no longer visible.
Step 11: Baking
Pour the viscous mixture such that it spreads over the previously baked pie shell. For 15 minutes, bake the mixture at the preset temperature. Reduce the operating temperature to 350°F and bake for 45 minutes more. Baking needs to be continues unless a knife inserted into the bulk of the pie may be taken out smoothly. Pie crust edge must not get overheated or over-hardened.
Step 12: Setting
After baking, the pie must be allowed to cool. In the cooling phase, the custard sets.
Step 13: Serving
The dish is ready for serving. Whipped cream may be poured on the top.
Method 2: This is the traditional method of pumpkin pie preparation. Except spices and pumpkin, milk forms a basic ingredient of this pie form. Ice cool water is used in the preparation. It is served after the pie is cooled for 2 hours.
- Plain flour
- Mashed pumpkin
- Half teaspoon salt
- Half teaspoon oil
- ½ cup sugar
Materials and equipment required
- Mixing bowls
- Wire whisk or hand beater
- Pie pan
- Microwave oven
Step 1: Dough preparation
In a large bowl, pour flour along with half teaspoon of salt and oil. Mix the contents well using a fork.
Gradually add ice water to the flour mixture at the rate of 1 teaspoon at a time. Toss all constituents using a fork in order that the water is well absorbed into the mixture. Tossing is continued until dough with desired workability is observed.
Step 2: Placing
Press the ball shaped dough into a pan, such that it fills the depth and sides of the pan.
Step 3: Preparing filling for pie
Beat the eggs with a wire whisk or hand beater in a large mixing bowl. Add half cup sugar, cinnamon, half teaspoon salt, ginger and cloves. Add this point, add mashed pumpkin and milk. In this way the pie filling is formed.
Step 4: Baking
Pour pie filling into the shell. Place the pie in the oven and bake at a high temperature of 425°F for only 15 minutes. Then bring down the temperature to 350°F and bake for around 45 minutes.
Step 6: Testing
Test whether the pie has been baked properly. This is done by piercing a knife with sharp edge into the bulk of the pie, such that it can be taken out cleanly.
Step 7: Cooling
The pie formed is cooled for 2 hours. It is then ready to be served.
- The baked pie can be placed on a rack for some time, before refrigeration. This avoids heating the fridge.
- If some dough remains, it may be rolled into a thin square shape. Smear butter over its surface, then sprinkle some cinnamon and brown sugar over it. Roll the squared part and slice into small spheres. When heat is reduced during baking, the pinch of cinnamon is absorbed in. Baking is continued until the crust is golden brown.