Pumpkin Pie and The Secret Recipe Club

March 26, 2012 in Baking, Cointreau, Desserts, Eggless

Can’t believe it’s already time for my 2nd Secret Recipe Club reveal! With a long holiday in between and setting up a new business, I’ve not even had time for another post between the two reveals. But I’m glad I was able to make the time and complete my challenge. Because the results were absolutely delicious!

This month, I was assigned Sarah’s blog Fantastical Sharing of Recipes. Her blog gave me a lot to choose from, and in the end I went with a made-from-scratch Pumpkin Pie. This was my first time making a pumpkin pie. I’d never even eaten it before. It’s something so foreign to India, you never really get a chance to have it unless you travel abroad or make it yourself. I have recently discovered my love for pumpkin, so I knew I would surely like a pumpkin pie. And I did. I really really liked it! Thank you Sarah!

I just made a few changes. Skipped the egg in the crust and used egg replacer powder for the pumpkin filling. I also skipped the cloves (not a fan!) and I reduced the sugar to 1/2 cup. The crust was nice and flaky, though I feel I could have rolled it thinner. But overall the pie was delicious. I just couldn’t believe it was pumpkin!

For the pie crust (makes 2 pie crusts):

3 cups flour
1 cup butter
1/2 tsp. salt
5 to 7 tbsp. cold water
1 tsp. vinegar

Directions:

Cut together flour, shortening and salt until it resembles cornmeal. Combine the water and vinegar in a separate bowl. Knead just until a soft dough forms. Divide into 2 parts, wrap and refrigerate until ready to use. When ready, roll it out.

Fit into a pie dish and use with your favorite pie.

For the filling:

1 1/2 cup pumpkin puree
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 2/3 cup sweet condensed milk
2 eggs (I used egg replacer powder)

Directions:

Whisk sugar, cinnamon, nutmeg, condensed milk and eggs into the pumpkin puree until smooth. Pour the mixture into the unbaked pie crust. Bake at 450 F for 15 minutes, then lower heat to 325 F and cook for another 45 minutes. Serve as it is or with whipped cream or ice cream.