Fashion update alert here. My current outfit of the day has been accessorized with a generous portion of flour and a sprinkling of sugar for that extra oomph factor. I’m a mess. The kitchen looks like a herd of buffalos came charging through, leaving no inch unturned but focusing on the pantry. It’s a disaster area here today. However as I dust off the flour from my hair, I am quite blissfully happy. The thing is that baking pies usually leave me with severe anxiety. Now with Thanksgiving around the corner and the fact that we’re hosting this year, my pie phobia has hit overdrive. Pumpkin pie, never really liked it to be honest. So I decided to go back to the drawing board and chuck out all the usually spices and create something that combines my love of all Indian sweets and halwa and have that hugged with an all American pie crust. This reimagined pumpkin pie tastes similar to a shahi tukra or a halwa for my desi readers, which are Indian/Pakistani desserts smothered in sweet aromatics.
Pumpkin pie infused with aromatic threads of saffron and crushed cardamon seeds create a wonderfully complex flavor. To make the perfect pie crust I said hello to Martha Stewart’s peeps and used her pate brisee recipe. Check out the video below for the technique. Of course you could also use a graham cracker crust or your own recipe. So yes if you have your own pie crust recipe please let me know in the comments below.
Now once you have the pie shell blind baked move onto the pie filling. Combine 1 can of pumpkin puree with a can of condensed milk and 1 tsp of brown sugar (or more for those brave enough) and 2 eggs. Take a pinch of saffron threads and mix them with a tablespoon of hot water. After 10 minutes pour the saffron water mix into the pumpkin mix and combine with some crushed cardamom seeds.
Bake in a preheated 325 degree oven for around 50 minutes or until a knife inserted in the center comes out clean. Place the pie on a rack until completely cool and then either place in the fridge or even better…eat!
With the extra dough I made some cute fall crust cutters from Sur La Table and baked them for around 20 minutes. Once baked place them around the edge of the pie to decorate (or cover up any unsightly sad crust edges!)
I hope you enjoy this pumpkin pie as it’s a wonderful way to celebrate our multicultural kitchen.
Happy eats my friends:)