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Sunday, November 30, 2014

Pumpkin Pie Eggless Recipe



Pie Crust:
1 1/2 cup all purpose flour
1/2 teaspoon salt
1/2 cup butter refrigerated and cut into bits
4 tablespoon ice cold water

Filling:
1 15 oz can of pumpkin
1 12 oz can of evaporated milk
3 tablespoon cornstarch
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt

Make pie crust manually:  To a bowl add flour, salt and mix.  Cut the butter with a knife into bits, add it to the four and with a fork mix till it forms little balls the size of peas.  Slowly add water and continue to mix till the flour comes together.  Use your hands to make a ball.  Press the ball on a floured work surface and roll it till it fits the pie plate(about 12" diameter).  Press the dough on the pie dish and shape the edges.

To make pie crust in food processor:  Fit the food processor with the dough attachment.  Add flour and salt and pulse it a couple of times.  Add the cut butter and pulse it until the flour and butter are mixed and form pea size balls.  Slowly add the water and pulse until the dough comes together to form a ball.  Remove the dough to a work surface and roll it into pie to fit the pie dish.

To make filling:  To a mixing bowl add the pumpkin, milk, sugar, cornstarch, cinnamon, nutmeg, ginger, salt using a whisk beat the ingredients well.  Pour it into the prepared pie crust.  

Baking:  Preheat oven to 350 degrees(177 C), bake for 1 hour or until knife inserted comes out clean.
Cool completely before serving.

Whipped cream topping:
1 cup heavy or whipping cream
3 tablespoon sugar

Beat at high with an electric mixer until cream topping is formed.




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