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Who doesn’t love a great well done Pumpkin pie. Even those who don’t like pumpkin will fall for this. It’s a dessert pie that is spiced, has a pumpkin-based custard filling,. Pumpkin has it’s significance with harvest and is mostly eaten during the holiday season or during the fall and early winter. This rich, smooth pie tastes incredible when served with whipped cream, nothing less than a delight. The pie is generally flavored with cinnamon, nutmeg, and cloves along with allspice that is also commonly used. While making the remember to slice it in half and remove the seeds.
Pumpkin Spice as a flavor has gained a lot of popularity in recent years thanks to the pop culture giving it a lot of steam. The OG is undoubtedly the Traditional Pumpkin Spiced Pie. Chef Vanishika who first tasted this in London while studying at Le Cordon Bleu and the deep spicy warmth of this pie has stayed with her since then. The fragrance and taste is very nostalgically Christmas for her and she is sure a lot of other people will agree. A massive slice of pumpkin pie can always do magic.
Here's the exclusive recipe by Chef Vanshika Bhatia who heads the kitchen at Petite Pie Shop
Pumpkin Spiced Pie
Ingredients
450 g Roasted Pumpkin Puree
3 Eggs
250g Brown sugar
8g Corn starch
½ tsp Salt
1 tsp Pumpkin Spice Mix
240ml Cooking cream
60ml Milk
Method
-Whisk all the ingredients together in a big bowl till properly incorporated and lump-free.
-Pour into a Pre-Baked Pie Shell.
-Bake in a preheated oven at 150 degrees Celsius for 40 mins or till set.
- It’s important to not over bake or use higher temperatures because that makes the pie dry and
it gets cracks.
- Serve with some freshly Whipped Cream or Vanilla Ice Cream.
