Pumpkin Pie with Spinach Crust
15 mins
45 mins
1 hour mins
Desserts
5 People
Ingredients
- For the Pie Crust
- 1/2 cup unsalted butter, col and cut into small cubes
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 12-15 leaves of spinach
- 1 tablespoon water
- For the Pie Filling
- 11/2 cups pumpkin puree
- 2 eggs, beaten
- 1 teaspoon corn starch
- 1/2 cup whole milk
- 3 tablespoon milk powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 3/4 cup brown sugar
Cooking Instructions
1 | Preheat the oven to 200 degree Centigrade. In a saucepan, heat the spinach leaves with 1 tablespoon water until they are completely cooked. Using a sieve, strain the spinach leaves, pushing down on them to extract all the liquid. You should have about 3 tablespoons of the spinach water. Refrigerate it for 5-10 minutes. In a bowl, mix flour, butter and salt. Use your hands to work the cold butter. Add the cold spinach water, 1 tablespoon at a time until the dough is just combined. |
2 | Take the dough and roll it slightly in your hands so it is round in shape. Then flatten the dough on a lightly floured surface with a rolling pin, about 1/8 inch thickness. Carefully lift the flattened dough and lay it into an 8-9 inch pie tin and trim the edges. If you have leftover pie dough, you can use it to make cookie decorations for the pie. Lay out parchment paper in the pie tin over the crust and fill with baking beans. If you don’t have them, you can also use rice or pulses. Fill it to the top, and blind bake the pie crust for about 10 minutes. |
3 | Take the pie in out of the oven and carefully remove the paper with the bean and set it aside. Combine the milk powder in a cup. You can also use evaporated milk instead of this combination. In a bowl, mix together the pumpkin puree, spices, salt, sugar, corn starch, beaten eggs, and the milk mixture. The pie filling will be runny. Pour the pie filling into blind baked crust and bake for about 30=40 minutes. You can also lightly shake the pie tin in the oven to check if it is done. If it slightly wobbles in the centre and the outer edges are cooked, it is done. |
4 | Take it out of the oven and cool it for about half an hour. You can decorate the pie with mint leaves okie decorations from the leftover dough(if any). Do not cut into the pie immediately after baking as the filling will not be set. enjoy |
About Author
![Jayanthi Narayan](https://themerryskillet.com/wp-content/uploads/2021/08/Jayanthi-Narayan-293x300.jpeg)
Jayanthi Narayan
My passion for food is the motivating drive for me to cook, write and travel around the world. From winning the MasterChef award in the apartment to getting a PhD in Management.
I am a food blogger and am passionate about writing stories. I have several accolades in the field of education.My interest for developing recipes, travelling and storytelling resulted in the spinning of various tales that involve the elements of daily life. In the coming years, I hope to become a full time food blogger and author
I have done a diploma in nutrition education and that has immensely helped me in my approach to food and blogging. My love for food got me so far and still is my driving force. I intend to take you on a culinary expedition, learning different ingredients,cusines, flavours and textures of food in your very own kitchen. We will interact, grow and enrich our skills and knowledge.
My short story book is available on Amazon Kindle
Frozen Memories of a Storyteller: A Collection of Short Stories
Amazon