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
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)
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.