Sneha's Recipe: Canada

Looking for the perfect classic pumpkin pie. This is a best best pumpkin pie with a delicious homemade taste. Simply mix, pour, and bake for a slice of perfection. I have used Baked Pumpkin Puree that is thick.

For The Pie Crust
Ingredients
150 Grams All Purpose Flour
55 Grams Icing Sugar
¼ Teaspoon Pink Himalayan Salt
85 Grams Cold Unsalted Butter - cubed
2 Tablespoons +-Ice Cold Water
Method

Sift flour, salt and sugar in a bowl. Cut the butter finely into the flour and then using your fingertips rub the butter into flour until it resembles breadcrumbs. Ad all the water at once and using a round topped knife bring the dough together. Then turn onto a lightly floured surface and knead until you have a smooth dough. Cover with cling film and refrigerate till ready to use. Minimum 30 minutes. Roll the dough into a circle 2 bigger than the pie dish and line your pastry tin or pie dish.

Blind bake the pastry at 180°C for 15 minutes.

For The Pumpkin Filling
Ingredients
¾ Cup + 1 Tablespoon Brown Sugar
1 Teaspoon Cinnamon Powder
½ Teaspoon Salt
½ Teaspoon Ginger Powder
¼ Teaspoon Clove Powder
2 Large Eggs- I added 3 Eggs
425 Grams Pumpkin Puree - drain all the liquid - if using canned
1 Cups or 250 Ml Evaporated Milk
½ Cup or 125 Ml Heavy Cream
Method
Heat oven to 200°C and place rack in the center of the oven.
Separate eggs and set aside.

Using a blender or large bowl, blend pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and evaporated milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a another clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 1 tablespoon sugar until shiny white peaks form. Beat a fourth of the whites thoroughly into pumpkin mixture; gently fold in the rest.

Immediately ladle filling into the shell, filling to just below the rim of the pan. Place in oven and bake for 10 to 15 minutes. Reduce heat to 170°C and bake another 22 to 24 minutes, until a tester inserted into the filling two inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.

Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to two days.

Let pie come to room temperature before serving.
Labels: America, Canada, Dessert, Eggs, Homemade, Pie, Pumpkin, Sunday Funday, International Cuisine

For Sunday Funday we are sharing Canadian Recipes

Butter Tarts by Karen’s Kitchen Stories
Cherry Chip Cake by Amy's Cooking Adventures
City of Nanaimo's Namesake Bar by A Messy Kitchen
Maple Banana Muffins by Sid's Sea Palm Cooking
Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
Pouding Chômeur by Mayuri's Jikoni
Pumpkin Pie With Homemade Pie Crust by Sneha's Recipe
Quick and Easy Poutine by A Day in the Life on the Farm

These doughnuts are for the Blogging Marathon 47 week 1 day 1 where we had to choose from the link given to us from A to I . I made these Canadian chocolate doughnuts. According to wiki Canadians consume the most doughnuts in the world, and Canada also has the most doughnut stores per capita.

My hubby and daughter love doughnuts and are thrilled whenever I make them. When I made these doughnuts and gave them to my friends, they were so thrilled they could not believe that these are made at home.

Ingredients
250 Grams All Purpose Flour
2.1/4 Teaspoon Instant Yeast
50 Grams Sugar Powder
2 Tablespoon Ghee or Butter
8 Tablespoons Milk
8 Tablespoons Water
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla essence or

1/4 Teaspoon Cinnamon powder - I used this
For the Chocolate Glaze

1 Cup Dark chocolate - melted

For decoration - coloured sprinkles or chocolate vermicelli

Method

Take a bowl add sugar, yeast, water, milk, salt, mix it till the sugar melts, then add all purpose flour and cinnamon powder, mix it well make into a dough. Knead for 7 minutes and add butter again kneading for 3 minutes and rest it for 30 minutes in a warm place, after 30 minutes give knock back and again rest for another 30 minutes.

Take the dough and with help of rolling pin roll it into ½ inch sheet.

Cut the doughnuts with doughnut cutter,( I cut them with a round cookie cutter then the center with small bottle cap ).

Transfer in to the tray, then rest for 10 to 15 minutes to rise.

Heat oil in a Kadai and deep fry the doughnuts on low flame till brown in colour, take them out in a paper towel and let the excess oil drain. Let them cool.

For the chocolate coating, in microwave proof bowl melt the chocolate. . Dip each doughnut into the glaze, allow to cool. Sprinkle with any toppings or sprinkles or chocolate chips. Allow chocolate to set and serve.