Cooking With Permjit K. Sandhu
With the vibrant reds, oranges and yellows of autumn making their appearance, the last months of the year are filled with indulgence. The pumpkin spiced lattes, pies, cookies, loaves, cakes, custard puddings, and ice cream sandwiches are definitely worth the wait. Stores have decorative items everywhere in celebration of this harvest time.
Pumpkin pie, being the quintessential autumn dessert, is rich and creamy smooth, bursting with warm flavours. It is a healthy and scrumptious sweet treat!
Despite being a seasonal vegetable, pumpkins are rich in beta-carotene, vitamins A, E, and C, and other compounds supporting healthy immune systems. My favourite part: they’re low in calories!
In this recipe, I made a graham cracker crumb crust rather than the traditional pie crust because it still has the buttery flavour and texture, with fewer steps and ingredients. I have also used light brown sugar to keep the crust moist from the butter and to add a little extra crunch.
This is a very easy press-in graham cracker crust recipe.
Directions:
Preheat oven to 350F
Crust:
– 2 cups Graham cracker crumbs
– 2 tablespoons Packed light brown sugar
– 6 tablespoons Unsalted butter (melted)
In a medium mixing bowl, combine all the ingredients together.
Press crumb mixture in to the bottom and sides of the 9’’ pie plate.
Bake the crust for 8 minutes at 350F.
Pie Filling:
- ¾ cup Light brown sugar
- 1 teaspoon Ground cinnamon powder
- ½ teaspoon Ginger powder
- ¼ teaspoon Ground cloves
- ¼ teaspoon Nutmeg
- 2 tablespoons Corn starch
- ½ teaspoon Salt
- 2 Large eggs (room temperature)
- 1 ¾ cups Pumpkin puree
- 2/3 cups Evaporated milk
Whisk all pie filling ingredients together until combined.
Pour in to the chilled graham crumb pie crust.
Place the pie plate on a rimmed cookie sheet and bake for 50-55 minutes until the pumpkin filling has set and has a little jiggle to it in the centre.
Cool the pie to room temperature.
It is best served chilled with a dollop of whipped cream.
