Fall

Fresh Pumpkin Puree Pie with Indian Spices

by:
October 12, 2009
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0 Ratings
Fresh Pumpkin Puree Pie with Indian Spices
  • Serves one pie
Author Notes

What better Fall vegetable puree than a pumpkin pie? I've been looking forward to making my own puree from a fresh sugar pumpkin--how easy and rewarding that was! I used my mom's standard recipe and put my own spin on it by flavoring with spices traditionally found in Indian foods: cumin, coriander, and cardamom. —ihatecupcakes

What You'll Need
Ingredients
  • Making the fresh pumpkin puree
  • 1 small, 2.5 lb sugar ("pie") pumpkin
  • Making the pie
  • your favorite pie crust dough
  • 2 cups fresh pumpkin puree (see above)
  • 2/3 cup milk
  • 2/3 cup whipping cream
  • 1 cup brown sugar
  • 4 eggs
  • 2 tablespoons apple juice
  • 1 1/2 teaspoons fresh ginger, grated finely with a zester to form a paste
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
Directions
  1. Making the fresh pumpkin puree
  2. Cut pumpkin into fourths. Scrape out seeds and guts like you would to carve a Jack-O-Lantern. Place the pumpkin segments into microwavable bowl and microwave 15-20 min, or until soft. Wait to cool before scraping out the pumpkin flesh; the skin should separate easily.
  3. Transfer pumpkin flesh to food processor and puree until smooth. It should not contain any lumps or strands of fiber, but look like the good ole canned stuff. This yields a little over the 2 cups needed for this recipe.
  1. Making the pie
  2. Preheat the oven to 350.
  3. Ready a pie plate with your favorite pie crust dough. Refrigerate while making the filling.
  4. In a large bowl, add all filling ingredients and whisk thoroughly to eliminate any lumps. Pour filling into the prepared crust. Bake for 50 minutes to an hour, or until the outer rim of filling has set but the center is still wobbly.
  5. Let cool (the hardest part!) at room temperature before serving with sweetened whipped cream.
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4 Reviews

voila
voila October 23, 2011
Great pie!! I made it yesterday using Sugar Pie pumpkin. Everyone loved it and agreed the spice/ginger combination was a nice change from the more typical pumpkin pie. I had a little left over and poured it into small ramekins and baked it. Now we have some yummy desserts for tonight!
 
voila
voila October 23, 2011
Great pie!! I made it yesterday using Sugar Pie pumpkin. Everyone loved it and agreed the spice/ginger combination was a nice change from the more typical pumpkin pie. I had a little left over and poured it into small ramekins and baked it. Now we have some yummy desserts for tonight!
 
ihatecupcakes
ihatecupcakes October 15, 2009
I went with the spices I use in Indian dishes that were more sweet or pungent and less salty or bitter. You might want to try a blind smelling/tasting test like I did and include cayenne to see what you think. It wouldn't be my first choice, but in smaller proportions to the other spices it might add an interesting kick. Let me know!
 
newbiecook
newbiecook October 15, 2009
ive been looking for a good pumpkin pie recipe.. this sounds very interesting... did you think about adding cayenne? would that be too weird?