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You are here: Home / pastry dough / Classic Pumpkin Pie Recipe

Classic Pumpkin Pie Recipe

November 21, 2016 By Aarthi 1 Comment

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This is my first attempt in making and eating a pumpkin pie. I am telling you, this is a must try pie atleast once in a life time. it is too good to resist. I am sure everyone who eats this will love it for sure.

Similar Recipes,
Pecan Pie
Apple Pie
Homemade Shortcrust Pastry
Apple Galette
Pineapple Pie

I am in a whole thanskgiving mood and cooking up a storm for this thanksgiving. I am trying to cover as much recipe as i can and this was my first recipe on the list.

Recipes for Thanksgiving:
Pecan Pie
Cranberry Sauce
Turkey Gravy
Chicken and Leek PIe
Pear Cherry Crumble
Mango Crumble
Apple Pie
Pineapple Pie
Banoffee Pie
Apple Galette
Apple Crumble

Hope you will give this a try and let me know how it turns out for you.

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Ingredients

  • 1 batch Basic Shortcrust Pastry -
  • For Filling:
  • Sugar - 3/4 cup
  • Salt - 1/2 tsp
  • Eggs - 2
  • Cinnamon Powder - 1 tsp
  • Cloves Powder - 1/4 tsp
  • Ginger Powder - 1/2 tsp
  • Milk or Cream - 1 cup
  • Pumpkin Puree - 1 3/4 cup
  • My 1 cup measures 240 ml

Instructions

  • Preheat oven to 220 degree C / 425 degree F..
  • Start by making the pie crust and chill it for atleast 30 mins. Now roll it between two sheets of plastic wrap and line a pie plate, slice of the excess and pop this in fridge till needed.
  • Mix all ingredients given for filling and pour it into the pie pan.
  • Bake this for 15 mins, then reduce the temparature to 180 degree C / 350 degree C and bake for 40 to 45 mins.
  • Remove it and set aside for 30 mins to cool down.
  • Now pop it in fridge for a good 2 hours before slicing.
  • Slice and serve.
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Pictorial:

This is your basic pie crust. FOLLOW THIS RECIPE
take the dough out and place it between two sheets
of plastic wrap
roll it out between the plastic sheet, this helps
in easy rolling
place the tart pan over it, the rolled pastry should be
bigger than the tart pan
Remove the top layer of plastic wrap, and invert the
pastry over the tart, using the help of cling wrap
dont strech the pastry..just line the tart pan slowly..
once it is line..
remove the plastic wrap..
cut off the excess pastry
now this is one beautifully lined pie plate. pop this in fridge
for few hours
take ingredients for filling
Take two eggs in a bowl
add sugar
add pumpkin puree
add spices and salt
add milk or cream
mix well
take pie plate from fridge
pour the filling in
bake till done
remove from oven and let it cool
chill for few hours
Slice and serve

 

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Filed Under: pastry dough, Pie, Pumpkin, Recent Recipes, shortcrust pastry, Tart, Thanksgiving Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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  1. Pranavi

    November 21, 2016 at 10:25 am

    Nice Blog… Thank you for sharing this information..

    Provident Kenworth
    Vaswani Menlo Park
    Marina Skies

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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