Friday, October 23, 2009

Pumpkin Pie

Geez... when was Thanksgiving Day? I can't believe I am still blogging about food from Thanksgiving. Pumpkins are on special and so many possible dishes can be made out of this. So, my Tawanese friend bought a huge pumpkin and this took a lot of space in his fridge. The pumpkie pie tasted really good and everyone enjoyed it. You can use a can of pumpkin purée or homemade pumpkin purée.

Makes 1 pie
Preparation Time : 15 mins
Roasting Time for pumpkin purée : about 45 mins - 1 hour (optional)
Baking Time : 50 mins
Printable Recipe


2 eggs
1 3/4 cup pumpkin purée
1 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp grated ginger
1 pinch salt
3/4 cup evaporated
1 unbaked pie shell


1. Preheat oven to 350F.

2. For pumpkin purée, use a 2-lb pumpkin to yield about 2 cups of purée. Line aluminium foil on the baking pan and place cubed pumpkin on baking pan. Roast pumpkin for 45 mins - 1 hour until tender.

3. Meanwhile, prepare the pie dough. Roll out the dough onto a 9'' pie plate. Line shell with aluminium foil and fill with pie weights such as uncooked rice and dry beans. Leave it for a few mins and remove the aluminium foil and weights.

4. Once pumpkin are tender, purée using a food processor or blender.

5. Preheat oven to 425F.

6. In a medium bowl, whisk eggs, evaporated milk, brown sugar, cinnamon, nutmeg, ginger and salt until dissolved. Stir in the pumpkin purée.

7. Pour pumpkin mixture onto the pie shell.

8. Bake for 15 minutes. Turn the heat down to 350F and bake for 30-35 mins until golden brown.


  1. You're blogging about Thanksgiving because you're being nice to us Yanks down south who still have to wait another month for our Thanksgiving turkey and pumpkin pie fix. : )

  2. Yeah, that's true, we also celebrate American Thansgiving.



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