Pumpkin Pie

There are beautiful pumpkins to be found in Karachi these days, you only need to ask your vegetable man. Once you prepare the pulp*, you’re ready to make a pumpkin pie. This recipe is from Karen Hanson (thanks mom!).

  • 3 eggs, slightly beaten
  • 1 c. sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 15 oz. (shy 2 cups) pumpkin pulp* or canned pumpkin
  •  1 c. evaporated milk
  • 1 pie crust**

Combine eggs, sugar and spices, beat well. Add pumpkin and mix well. Add milk and mix well. Pour into a pie crust shell and bake at 450° for 10 minutes, then lower the heat to 350° for 40-45 minutes. Pie is done when the tip of a knife inserted halfway between crust and center of the pie comes out clean.

Tip: Putting a foil collar on the crust protects it from getting too browned.

*How to ‘Bake your Own Pumpkin Pulp’ is in a previous post at Cooking in Karachi. You will need to strain the pulp before using in the pie, as it has a lot of water content, then blend and it will be ready for use in the recipe.

**Also look for a ‘Pie Crust’ post at Cooking in Karachi.

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About Amarah Makhdumi

My website that is all about writing is at https://amarahmakhdumi.com/
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