Pumpkin Pie

Pumpkin Pies
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.
ThreesomePumpkin Pie – Light Version
Recipe by Santap Magazine

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
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
22 cm pie pan
How to:

  1. Steam or microwave pumpkin until tender. Let cool.
  2. 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.
  3. Preheat the oven at 180 Celcius degree. Prepare 22 cm loose bottom pie pan.
  4. 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.
  5. Pour filling into crust. Bake 25 minutes.

Have a sweet sweet day..


17 thoughts on “Pumpkin Pie”

  1. Wah mbak, aku tertarik banget buat nyobain. Cuma cetakannya…hmmm.. pake cetakan muffin bisa gak ya…

    Harusnya sih bisa Lis. Tapi ngeluarinnya hati-hati, tunggu dingin dulu biar gak rontok 🙂

  2. 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 :).

  3. 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 😛

    Yup, gue pake mini tart pan. Belinya waktu TdT Surabaya, di Toko Delapan. Murah, enam biji 30 rebu 😀

  4. 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!!!

  5. any idea how to modify the crust. I don’t have a removable base tart tin 😦 Thanks!

    Small Cookie, I think you can use muffin pan. Be careful when you remove it from the pan though. Wait until it’s cool and firm enough to be turned upside down.

  6. Mbak Ri,… ini foto cakep bgt, bright, clear bgt. Gw suka yg bright ginih.
    Di tempatku jg matahari lagi kenceng TAPI krn ‘smoke effect’ 😀 jadilah dpt tuh ‘soft lighting’.
    Mbak, dakuw jg pengen punya cetakan tart yg kecil2 gituh, biar masing2 bisa dpt bagian ‘crust’nya lebih byk.

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  8. 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.

  9. Mbak aku br nemu bog ini tp lsg falling in love 🙂 Aku punya tuh cetakan pie model kyk diatas tapi blon pernah dipake hehehe. Pengen coba ah resepnya,….btw utk biskuit craackernya bagusnya pake yang merek apa yah?

    Aku biasanya pake Roma atau Jacob’s. ——-Riana

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