Thank you all my followers, friends and fellow bloggers who continually supported me and my blog during my long silent! I am overwhelmed by the messages from you all for caring and concern about me! This three years blog break really made me to think differently about blogging. I missed reading my fellow blogger's posts and their yummy recipes. Didn't extended my hands to try or create any unique recipes! You all may think what made me to take break! Or why I disappeared all of sudden!
Sometimes good things also make us to take break from our normal schedules!. Yes got busy with kids, with my art studio ( If you didn't check my art studio page, do have a look here). And also we moved to our new home...still settling down in our own nest😀.. Having my parents and in laws here also another reason to take break and spending more time with them! Even though I am quite engaged with few thing, I always have thirst to start my blogging again, but didn't worked till my elder one asked, Mommy, why you are not doing any food photography now a days? See Anish (my younger one who is 8 yrs now) didn't aware and he is not believing, that You know how to take yummy food pictures! This really made me to think, that one of my kid indirectly miss my blogging and other one wasn't even aware of that, I have another passion other than art!
After this conversation, it really boosted my energy to start my blogging again. When I decide to restart the blog, with out even second thought, I reached Srivalli to join Blogging Marathon ( If you don't know about Blogging Marathon, Please here for more details). Blogging Marathon make my blogging easier to choose different themes every week and keep me on track to share different recipes.
Today I am going to share Pie recipes for Bake a thon 2019 event. This is the Baking event hosted by Srivalli during December month of every year! Blogger who signed into this event will share three baked recipes on Mondays, Wednesdays and Fridays of whole December month. Considering Thanksgiving holidays here, I prepared Pumpkin pie, for my family and friends. Pumpkin spices really made my home smells so good and my kids cant wait the time to get the pie to cook! When it out from the oven! They literally around me to slice it to taste. Saving a single piece for photograph became a huge task for me and clicked randomly to share with you all! Try and please share your feedback! Lets get into the recipe...
Preparation time: 1 hour ~ 1 ½ hour
Chilling time time: 30 minutes ~ 1 day
Baking time : 30 minutes ~ 50 minutes
Yield: 8 ~ 10 slices / 10 mini pies from one portion of pastry
Source: Inspired from thekitchn.com for crust.
For pumpkin filling, tried various recipes and end with my own version
Ingredients for crust:
1 ½cups (192g) all purpose flour plus extra for rolling
½ cup( 113g) cold unsalted butter
½ tsp salt
¼ cup ice water or as needed to kneading
Method:
Preparation:
For Crust:
- Sift flour and a pinch of salt into a large mixing bowl.
- Add butter and rub lightly into flour with your fingertips or using stand mixer. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs.
- Drizzle water over flour mixture. Start to bring the dough together into a smooth ball with your hands, add little water, if necessary. Wrap in plastic wrap, and chill for 1 hour to 1 day or can be freeze it for a month or for later use!
Ingredients for Pie Filling:
250g Yellow pumpkin or 1 can store bought pumpkin puree
1 can (397g) condensed milk
2 large eggs
A pinch of salt
For Pumkin Spice
1 tsp ground cinnamon, extra if you like cinnamon flavour
½ tsp ground ginger ( I used fresh ginger)
½ tsp ground nutmeg
Method:
Preparation:
- Remove the seeds, peel and cube the pumpkin into small pieces.
- In a mixer grinder, grind pumpkin pieces and pumpkin spices together and grind it into fine paste.
- Transfer the ground paste to heavy bottom saucepan to cook. Add littler water and cook the puree in medium low heat, Stir in between to avoid burning.
- Once the puree reaches medium consistency or reduce to half, turn off the heat and allow the mixture to cool to room temperature.
- Stir in condense milk along with two eggs in to the puree and mix thoroughly. Keep it aside.
Rolling the pies:
- Roll out the larger pastry ball on a floured workbench to a 30cm circle or desired shape (about 2mm thick). Roll pastry around rolling pin, then unroll over a pie pan. Prick the pie with a fork in several places. Meantime preheat the oven to 350F.
- Pour the pumpkin puree to the prepared pie. Smoothen to have a flat top.
Baking:
- Preheat oven to 180°C / 355°F , Place the pie in center of oven rack. Bake for 45 minutes or until toothpick test pass.
Pumpkin PiePreparation time: 1 hour ~ 1 ½ hour
Chilling time time: 30 minutes ~ 1 day
Baking time : 30 minutes ~ 50 minutes
Yield: 8 ~ 10 slices / 10 mini pies from one portion of pastry
Source: Inspired from thekitchn.com for crust.
For pumpkin filling, tried various recipes and end with my own version
Ingredients for crust:1 ½cups (192g) all purpose flour plus extra for rolling
½ cup( 113g) cold unsalted butter
½ tsp salt
¼ cup ice water or as needed to kneadingMethod:
Preparation:
For Crust:
- Sift flour and a pinch of salt into a large mixing bowl.
- Add butter and rub lightly into flour with your fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs.
- Drizzle water over flour mixture. Start to bring the dough together into a smooth ball with your hands, add a little water, if necessary. Wrap in plastic wrap, and chill for 1 hour to 1 day or can be freeze it for a month or for later use!
Ingredients for Pie Filling:
250g Yellow pumpkin or 1 can store bought pumpkin puree
1 can (397g) condensed milk
2 large eggs
A pinch of saltFor Pumpkin Spice
1 tsp ground cinnamon, extra if you like cinnamon flavour
½ tsp ground ginger ( I used fresh ginger)
½ tsp ground nutmeg
Method:
Preparation:
- Remove the seeds, peel and cube the pumpkin into small pieces.
- In a mixer grinder, grind pumpkin pieces and pumpkin spices together and grind it in to fine paste.
- Transfer the ground paste to heavy bottom saucepan to cook. Add littler water and cook the puree in medium low heat, Stir in between to avoid burning.
- Once the puree reaches medium consistency or reduce to half, turn of the heat and allow the mixture to cool to room temperature.
- Stir in condense milk along with two eggs into the puree and mix thoroughly. Keep it aside.
Rolling the pies:
- Roll out the larger pastry ball on a floured workbench to a 30cm circle or desired shape (about 2mm thick). Roll pastry around rolling pin, then unroll over a pie pan. Prick the pie with a fork in several places. Meantime preheat the oven to 350F.
- Pour the pumpkin puree to the prepared pie. Smoothen to have a flat top.
Baking:
- Preheat oven to 180°C / 355°F , Place the pie in center of oven rack. Bake for 45 minutes or until toothpick test pass.
www.sarasyummyrecipes.com
Check out the other bloggers doing this Bake-a-thon
Welcome back and congratulations on your new home 🙂 Sometimes its good to take a break and spend time with family and yourself. And pumpkin pie looks yummy.. What will be a good egg substitute in this recipe.. as pumpkin is in season, wanted to try it out..
Hi Sravanthi, eggs can be replaced by 2 to 3 tbsp corn starch! it act as a thickening agent in the pie. let me know how its turned out!
Thanks Amara
Its good to have you back Saras, this pie looks fantastic! very nicely done.
Thanks Valli
Welcome back Sara! Indeed the blog does wait when we settle down things in life... 🙂 The pumpkin pie looks absolutely amazing, something so apt for the season!
Kids are really our inspirational and they motivate us in so many ways..anyhow good you started to blog again...yummy pie..