Pumpkin Pie
Actually I baked this about a month ago, haven’t got a chance to post it here until today.
What I like about pumpkin is that you can eat it plain right after it’s steamed until tender. It is good the way it is. Naturally sweet, tender, juicy. A ready made pudding presented by the nature! Now I understand why people call their loved ones ‘pumpkin’.
I bought almost 1 kilogram of pumpkin, nuked it all until tender, and half of it went into my stomach while baking
I just couldn’t help myself.Here is a light version of Pumpkin Pie, recipe by Santap Magazine 11th edition.
O, yeah, it’s good.
Pumpkin Pie - Light VersionRecipe by Santap Magazine
Crust:
120 g plain crackers biscuit
30 g quick cooking oats
4 Tbsp sugar
8 tsp light olive oil
1/4 cup (65 ml) fresh milk
Filling:
400 g pumpkin
315 g low fat fresh cream
1/2 cup (100 g) sugar
2 Tbsp canola oil
1 tsp ground cinnamon
1/4 tsp ground ginger (powder)
1/2 tsp ground nutmeg (powder)
1/2 tsp salt
1 egg
6 egg whites
4 Tbsp cornstarch
Pan:
22 cm pie pan
How to:
- Steam or microwave pumpkin until tender. Let cool.
- Meanwhile, make the crust:
In a food processor (or blender), throw in cracker biscuits, oats and sugar. Process until become fine crumbs. Add olive oil and milk, process until moist. Press the dough on the bottom and side of pie pan. - Preheat the oven at 180 Celcius degree. Prepare 22 cm loose bottom pie pan.
- Peel and cube the cooked pumpkin, put it in a bowl. Whip pumpkin until creamy. Beat in fresh cream and the remaining ingredients. Continue beating until well blended.
- Pour filling into crust. Bake 25 minutes.
Have a sweet sweet day..
Comment by Fenny — October 15, 2006 @ 1:59 pm
hi mbak riana,
ditunggu ya tips food photography-nya
Comment by Lisa — October 15, 2006 @ 3:06 pm
Wah mbak, aku tertarik banget buat nyobain. Cuma cetakannya…hmmm.. pake cetakan muffin bisa gak ya…
Comment by Ritha — October 15, 2006 @ 4:05 pm
Hey, this one sounds easy. I’ll give a try. I don’t whether I can find quick cooking oats around here, but let’s see. Thank’s for sharing, Ri
.
Comment by Brilynn — October 15, 2006 @ 9:59 pm
That’s a really nice presentation, pumpkin’s great!
Comment by eliza — October 16, 2006 @ 1:55 pm
did you use mini tart pan instead of the 22 cm? i’ve been looking for those tart pans that have removable bottoms for making little cheesecakes. disini mahal syekali
Comment by arfi binsted — October 16, 2006 @ 3:12 pm
i love pumpkin pie. the good combination of good crusty pie base, tender and reasonably sweet filling, and a cup of black tea. wonderful!
Comment by conna — October 16, 2006 @ 5:35 pm
ahoy, havent visited here for a while, and boy that pumpkin puy looks superb. i love pumpkin too, i always have honey roasted pumpkin as my so-called healthy snack. cheers!!!
Comment by dita — October 16, 2006 @ 6:13 pm
kayaknya gampang ya, mbak. Dah gatel pen nyoba2, tapi apa daya, musti jadi mesin penghasil susu berjalan
Comment by small cookie — October 16, 2006 @ 8:56 pm
any idea how to modify the crust. I don’t have a removable base tart tin
Thanks!
Comment by Vania — October 17, 2006 @ 7:49 am
Mbak Ri,… ini foto cakep bgt, bright, clear bgt. Gw suka yg bright ginih.
jadilah dpt tuh ’soft lighting’.
Di tempatku jg matahari lagi kenceng TAPI krn ’smoke effect’
Mbak, dakuw jg pengen punya cetakan tart yg kecil2 gituh, biar masing2 bisa dpt bagian ‘crust’nya lebih byk.
Comment by burcu — October 18, 2006 @ 10:50 pm
what a beautiful picture and pie!
Trackback by spittoonextra — November 23, 2006 @ 9:40 pm
Does My Blog Look Excellent Or Wot?
Down to the last few days before entry to this months Does My Blog Look Good challenge closes… just how good are all the photos this time? Excellent is the answer but this makes the judges job rather tricky… Eliza…
Comment by Gee> candidsyndicate photography — November 27, 2006 @ 9:43 pm
hai…
really admire with ur photo’s
sangat cantik dan punya skill yang hebat
kamu seperti professional photographer…
makanan kamu juga nampak menyelerakan…
salam perkenalan dari saya di KL…
teruskan memasak ya!
Comment by Annerose — June 4, 2007 @ 2:30 am
These comments have been invaluable to me as is this whole site. I thank you for your comment.
Comment by Nur — February 8, 2008 @ 6:25 am
Hİ FROM İN TURKEY .
THANK YOU WERY MUCH FOR THIS DELICİOUS PUMPİNK PUY RECIPE.
Comment by andialiani — April 6, 2008 @ 8:22 pm
assalamualaikum mbak.Mbak kue pie labunya enak banget.saya boleh contek gak mbak buat ibu2 petani di Wamena papua.Soalnya disini banyak labu trus nggak begitu kreatif dikelolanya.thanks b4.