Pumpkin Pie

 

Since Christmas is only a few days away, we decided to bake a few "Christmas Specials" that I think anyone would enjoy for Christmas regardless of whether you're celebrating the holiday or not. Even here in Malaysia, if it doesn't snow, it's still chilly due to the monsoon season, making us feel the "cool of Christmas". First, with our good old pumpkin up there, we made a lovely pumpkin pie that would be a great company for anyone during the holidays.

For the crust, we used the same crust as the Bacon and Spinach Quiche we previously made. You can get the recipe over here. The steps are the same where you have to blind bake the pastry before adding the custard.

For the custard, you will need:

• 450g pumpkin
• 100g brown sugar
• 1/2 tsp ground cinnamon (You could add more or less based on your preference)
• 4 eggs
• 150ml of milk 

First peel and dice the pumpkin. Boil the pumpkin dices till you can poke the pumpkin and there is no resistance.You could steam the pumpkin to prevent the pumpkin from leaching it's nutrients into the water while boiling. Let the pumpkin cool and puree the pumpkin.

Once you have the puree, mix all the ingredients into the puree. Make sure to mix well.

Once the pastry is blind baked, pour the custard into the tart shell and bake at 190 degrees for about 45 minutes or until it sets. You can try shaking the pie and if the custard still jiggles, leave it in the oven longer.

Add some pecans to garnish or leave it plain as it is. You can serve the pie with some ice cream or some whipped cream :)