Eggless Pumpkin Pie

Thanksgiving is always fun! First of all its gr8 to have a 4 day long weekend with family and friends. Second of all lots of shopping, black friday deals, outlet malls opening at 12 midnight (yes u guessed it right! we were shopping all night) and last but not the least delicious Thanksgiving feast! 

So what if we are vegetarians, we enjoyed the thanksgiving as much as the turkey eaters did :)

I made different types of "Chaats" for the Thanksgiving treat--  Pani Puri , Moong Daal ke laddoo, Garma Garam Pakore, Crispy Lachcha Tokri Chaat and Paav Bhaaji...yummmmy!!

Pardon me for the clumsy pictures....I was in hurry to get done with the preparations before the guests could arrive and this is all I could do in all the hustle bustle.

This is not it! Desserts included NY Style Cheesecake and this delicious Eggless Pumpkin Pie! O my mouth is watering again! 

This is the first time I tried a pumpkin pie and it turned out perfect and delicious! Flaky buttery crust filled with spiced pumpkin and baked to perfection! I followed the recipe from Anushruti's blog- Divine Taste with few minor changes here and there!

This is a perfect Thanksgiving treat. Enjoy the fall with pumpkins, pies and more!

I am going to put out the recipe in my own words here. ( Click here for printable version)

Ingredients:

For the crust:

• 1 cup unbleached plain flour
• 1/3 cup cold butter
• 1/2 teaspoon salt
• 5-7 tablespoons cold water

For the filling

• 2 cups (1 can) pumpkin puree
• 1 cup sweetened condensed milk
• 2 tablespoons cornstarch
• 1 tbsp pumpkin spice
• 1 tsp ground cinnamon
• 4 tbsp packed brown sugar
• 4 tbsp white granulated sugar
• 1/2 teaspoon salt

Method for the crust:

1. Mix the flour with the salt and cut the cold butter into the flour using a pastry blender or with your fingers until you get coarse breadcrumbs.
2. Alternatively, combine the flour, butter and salt in a food processor and process with 12-15 short bursts until it resembles coarse breadcrumbs.
3. Put in the cold water and form into soft dough. Do not handle the dough more than required at this stage.
4. Gather the dough into a ball and chill well for about 35-40 minutes.
5. Place the dough on a floured surface. Roll out the dough to a circle, approximately 12″ in diameter to line a 22.5cm (9-inch) pie dish or tart pan with removable bottom. Prepare the edges and chill while you prepare the filling.

Prepare the filling:

For the pumpkin puree:

 In a pan, mix in the pumpkin puree, condensed milk, cornstarch, spices, sugar, salt and beat until there are no lumps. Then put the pan on gas at medium heat for 3-4 minutes until the puree is warm. It shouldn't be boiling.

To make the pie:

1. Pre-heat the oven to 375 degrees F.
2. Spoon the filling into the chilled crust and level with the help of a palette knife.
3. Bake for about 40 minutes or until the filling is set and the top crust is a nice golden brown.
4. Allow to cool, cut into wedges and serve warm as is or with whipped cream, vanilla ice cream.