Fresh and Spicy Pumpkin Pie

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 small or 1/2 of medium Pumpkin or butter squash (roughly 450-500g) or 250g canned puree
3 chicken egg
200g Sugar
200g Butter melted
250g Plain flour
1,5 tsp Baking powder
1/2 tsp salt
1 tsp Cinnamon
1/4 tsp Nutmeg powder
1/2 tsp Ground ginger
Sugar powder and coconut for dusting

Fresh and Spicy Pumpkin Pie

Homemade

Cuisine:
    • 1,1 h
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    This is this time of the year. Time to make Fresh and Spicy Pumpkin Pie!

    The pumpkin is a symbol of harvest time, so now is a perfect moment to make this sweet and yummy dessert. One of my friends, who lives in Boston, recently complained, that: “Pumpkin everything season is coming” and that “it is fun for a couple of weeks, but after that it’s getting a bit annoying”.  And I thought: “Oh, dear, you are just like my son about pumpkin, squash and zucchini =(“. And I decided to prove that pumpking pie can be divine treat! Hope you will enjoy my fresh and spicy pumpkin pie too!

    Little comment before we will start.

    Fresh pumpkin is preferable in order for it to have richer flavor and better texture. I will explain how to make a pumpkin puree, but canned can be used as well.

    (Visited 1,047 times, 1 visits today)

    Steps

    1
    Done

    Firstly we need to make a puree. Start by cooking the pumpkin or squash. It need to be peeled, seeds removed, cut into large chunks. Steam in a saucepan with a 5-6 cm of water at the bottom, until soft (15-20 min), strain before using (I usually use electrical multi cooker).

    2
    Done

    Either mash, or puree in small batches in a blender.

    Alternatively, cut unpeeled pumpkin in half, and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled foil or baking mat. Bake at 170-180C for 30-40 minutes then scrape the pumpkin flesh from the peel.

    3
    Done

    Preheat oven to 180C.

    4
    Done

    Lightly beat the eggs with sugar.

    5
    Done

    Mix in the melted butter.

    6
    Done

    Mix in the pumpkin puree. Stir well after each addition.

    7
    Done

    Sift the flour and baking powder into a bowl, add spices and salt.

    8
    Done

    Mix flour into the bowl and stir to combine.

    9
    Done

    Pour into baking mould (I use one with diameter 23 cm.)

    I use baking tin liners because I like it, but it is absolutely unnesessary! Pie will not stick anyway!

    10
    Done

    Bake 40 minutes at 180 degrees C, until a toothpick inserted near the center comes out clean. Cool pie and remove from mould.

    Dust with sugar powder and coconut.

    11
    Done

    And enjoy the warm autumn!

    Add Your Comment

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    previous
    Buckwheat soup with turkey fillet
    Red kuri squash with rice and chicken
    next
    Red kuri squash with rice and chicken
    Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here