Legends of the Fall: Pumpkin Pie

I am on a pie spree! This has been the Pie-y-est weekend ever. To be fair it has been my only pie weekend .
So I ticked off another item from my bucket list ( That is a lie I made up to make this post interesting . Such lies should not be bought).No  seriously I was standing in the kitchen for so long my back hurt but as they say , Time you enjoyed wasting is time well spent.

This one seemed pretty lengthy but as I had LOADS of leftover pie dough from the apple pie so I made two! Which turned out to be a good thing considering I learnt so much from my mistakes make with the first one( Which was pretty damn awesome just btw)

The First Pie

The Awesomer Second Pie

As I am now a pro at rolling dough and my friend came over and did all the dough rolling , the filling was a bigger challenge.The pumpkin took a while to cook, the first pie was burnt on the outside and raw inside( i microwaved it and it became better) and the filling got all eggy . But worry not you friends and lovers, for this mistress of all things sugar has a hundred and one tricks up her sleeves.Although it was more time consuming than the apple pie it was definitely worth the effort .

A friend who'd come over made fun of the fact that I made a vegetable pie but from the first bite , she was sold .She even took a piece home for her mum.

The Verdict: Everyone in their life must try this pie at least once. It is sweet ,warm, mellow like a soft feather pillow. Its Drool-a-licious and so comforting with a nice flaky crust and a luscious creamy filling. It's the Best-est.

Pumpkin Pie

Preheat oven to 180 C

Grease a pie dish.

Ingredients:

1/3 of this Pie Crust or Double this Pie Crust

1/2 Kg yellow Pumpkin- seeded and cubed

2 egg Yolks

1/2 cup Cream

1/2 cup Sugar

1 tablespoon Honey

1 stick Cinnamon

A small piece of nutmeg

1 piece mace

1 teaspoon vanilla essence

1/2 teaspoon orange essence( optional but recommended)

Method:

• Place pumpkins in baking tray . Bake in oven for 40-60 minutes at 220 C. Remove from oven , skin and puree
•  Roll out pie crust to a thickness of 1/8 inch/or just roll it out however. Nobody cares. Just make it big enough to fit the pie dish
• Place it onto pie dish, poke the base with a fork and bake it at 200 c for 20 minutes.
• Powder sugar,cinnamon,nutmeg and mace.
• Add sugar mix to the egg yolks. Add the essences and honey and mix until dissolved
• Heat cream in a bowl till it boils
• Pout hot cream in egg and stir vigrously so as to not let the eggs curdle.
• Get the mixture on low flame and keep stirring for about 4-5 minutes
• Strain and pour in pie base and bake at 180 C for 40-50 minutes

Let it cool for about half an hour before you cut it open and devour

Happy Pieing!