Pumpkin Pie

Any good pies will start from their base.  An excellent pie crust will enrich the whole texture and taste of any pies we are making.  I have this beloved recipe for pie base that very simple and so crusty.  Also, you don't need to use any pie weights when pre-baked your crust.  And the side will not sagging down.  However, this base is a little softer than any base I used to make before.  Although I did chill it prior rolling.  Therefore, the easiest way is by manually shape them - press the dough using hand - in your pie tin.  

Combine the flour, sugar, salt and butter in a bowl, if you don't have a food processor, your hand is always greatly available to do this job.  Once it is combined, knead the crumbs until smooth.  Work quickly in this stage, otherwise the chilled butter will be completely melted.  Which we don't want it to happen.  Then wrap and chill it in the fridge for at least 30 minutes.

As I mentioned earlier that this pie crust recipe is quite softer than any recipes.  So, instead of bother rolling out the pastry, I just press it all around the bottom and the sides of my pie tin.  Prick well the shell before baking it.  Pie weights are not needed for this recipe.  The crust sides will still hold upright, once baked.  Bake them in 190 ํC oven for about 10 minutes or until lightly golden.

Now move onto your filling.  Combine sugar and spices in a separate bowl.  Then set aside.  In a large bowl, beat your eggs, and add in the pumpkin and sugar mixture.  Mix them.  Then gradually pour in evaporated milk.  Keep stirring until all well combined. 

Pour all into the pre-baked pie shell.  I did some leaves decoration with the left over pie crust.  Then bake your pie in a preheated oven of 180 ํ C for 50 minutes or until skewer inserted in the center and comes out clean.  (Mine actually takes slightly more than one hour)

Pie Base Recipe Plain flour 1½ cups Caster sugar 2 tbsp Chilled butter, chopped 120 gr Water 2 tsp I like to add a pinch of salt (optional) Method 1. Combine the flour, sugar, salt and butter in a food processor     and process until mixture resembles breadcrumbs.     You can knead the base using hand, if processor is not available 2. Add water and pulse to combine. 3. Gently knead until smooth. 4. Wrap and chill for 30 minutes. 5.  Roll out the pastry between 2 sheets of baking paper to line      a deep 9" pie tin with removable base.  Or just using hand. 6. Prick well with a fork. 7. Bake in preheated 190⁰C oven for 10 minutes.     Pie weights are not necessary

Pumpkin Pie Recipe Pumpkin puree 425 gr Caster sugar ¾ cup Ground cinnamon 1 tsp Salt ½ tsp Ground cloves ¼ tsp Eggs 2 Evaporated milk 1 can / 379 ml Pie crust 1 recipe Method 1. Mix sugar, cinammon, salt and cloves in a small bowl 2. In a large bowl, beat eggs. 3. Stir in pumpkin and sugar-spice mixture 4. Gradually add in evaporated milk and keep whisking until     all well combined. 5. Pour the pumpkin filling into pre-baked pie shell. 6. Bake in preheated 180⁰C oven for 50 minutes or until     toothpick inserted in the center comes out clean. 7. Cool on wire rack for 30 minutes. Then serve immediately     with some whipped cream or refrigerate it. * If pumpkin can is not available, just steam the fresh pumpkin    and make puree out of it by using blender or strainer.