Preparing the crust and the pumpkin puree is the hardest part in the pumpkin pie. Once you have them both then it’s just the assembling part. I started making these Biscuits crust for cheese cakes and followed the same for this pie recipe too. (Err I haven’t posted my cheesecake yet.)I have tried making crust with both Parle-G and Good Day. Both turned out pretty well. Also whenever I make soup I reserve some for the pie if not I got for the store bought puree. I know this is not the traditional version but for the pumpkin lover at home I can whip this up quickly.
Here is my version of pumpkin pie recipe
Good day biscuits – 2 packets Pumpkin Puree – 1 can 16 oz. Condensed milk – 1 can 14 oz. Corn starch – 2.5 tbsps. Pumpkin Spice – 1 tbsp. Molasses or honey – 2 tbsps. Oil for greasing
Steps:
Crumble down the biscuits and pulse them into coarse powder. The texture will resemble like corn meal.
Now mix the molasses or honey and press them in the oil greased pie plate. I don’t bring it on sides like the traditional one. Only upto ¼ of the side like below.
Keep it in the fridge and let it sit for 30 minutes. Meanwhile preheat the oven to 350 degree F. Now mix the condensed milk, pumpkin puree, corn starch and pumpkin spice and incorporate them well.
After 30 minutes take out the pie plate with the crust and pour this mixture slowly.
Now bake them for up 45 to 50 minutes.
Let it cool for at least 2 to 3 hrs and that’s it. Pumpkin pie is ready. Serve it with some pecans and whipping cream.
📖 Recipe
