Pumpkin Pie

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Adjust Servings:
Pie dough
1 cup pumpkin puree
1/3 cup brown sugar
2 tsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp clove powder
1/2 tsp allspice
1/4 tsp nutmeg
1 egg
1/8 cup milk
To Serve:
whipped cream

Pumpkin Pie

  • Serves 4
  • Medium


  • Pie dough

  • Filling

  • To Serve:



There’s something to endearing about fall followed by winters – the crispness to the air makes everything just oh-so-lovely. There exists a sense of romance to wintery nights, warm pyjamas, hot chocolate and earthy spices, with a very good novel. Despite all my snobbery, I guess I am a bit of a romantic deep inside somewhere!

Pumpkin pie isn’t a very common dish in India. I tend to suffer from major nostalgia during the autumn/winter seasons, particularly Christmas (my favourite time of the year!). And of course, the soul tends to want what it cannot!

So in my retaliation to not being where I want to be this season (New York!), I am celebrating my own version of late Thanksgiving / early Christmas with some delicious pumpkin pie.

Pumpkin pie has many versions – with evaporated milk, condensed milk, cream, heavy cream… but I like to use what I have at hand and what’s easiest. This recipe is for a very small batch – 4 mini pies – using 1 egg and just some milk to create a very light custard. I use a much lesser quantity of brown sugar, but add some maple syrup for depth, along with perhaps an excessive amount of spices. I like to serve this at room temperature, with a dash of whipped cream and sprinkling of cinnamon.

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Blind bake the pie crust into 4 mini pies as per instructions.



Heat the oven to 200C.
Whisk the egg with the sugar, vanilla, spices and milk or cream.
Then add the honey and pumpkin puree and combine.
Pour the filling into the 4 pies till the top.
Bake for 25 to 30 minutes.
Remove from oven and allow to cool before serving.
Serve at room temperature with some whipped cream and sprinkling of cinnamon.

Kamini Patel

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