Ooty Pumpkin Pie

Recipe by
Total Time:
80 minutes
Serves:4
Nutrition facts:

323 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

 The easily availability of pumpkin across the globe made Pumpkin, an integral part of Thanksgiving. It was one of the ingredients which was a part of the celebration, either in a sweet format or savoury.

An early English recipe calls for the pumpkin to be hollowed and then stuffed with spiced, sweetened milk and cooking it directly in a fire. Understandably then it was the inside filling that was had as part of the

Thanksgiving feast rather than the crust, which was discarded.

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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Ingredients

  • Eggs 4

  • Sugar 100 gm
  • Brown Sugar 65 gm
  • Pumpkin Puree 440 gm
  • Cream 175 gm
  • Cinnamon Powder 5 gm
  • Ginger Powder 5 gm
  • A pinch of Salt
  • Pie Crust Base 200 gm

How to Make Ooty Pumpkin Pie

  • Line up the pie mould with the pie crust base.

    Preheat the oven to 220 degrees Celsius.

    Mix all the ingredients together and pour into the lined-up pie mould.

    Bake the pie at 220 degrees for 15 mins, then lower the temperature to 180 degrees and bake for 45 mins.

    Check if the pie is done by inserting a toothpick into the centre of the pie. It should come out wet but relatively clean.

    Allow the Pie to cool on a rack. Serve topped with fresh whipped cream.

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