Pumpkin Pie With Homemade Pie Crust#SundayFunday

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  

Cheesy Potato Chips Skillet Pie#SundayFunday

There is no better classic combo than potato and cheese. This cheesy potato chip pie is so easy to make, just whisk all the ingredients in a bowl to make a smooth sauce, arrange the potato chips in the base of skillet and just pour all the prepared sauce, garnish and it's ready to bake. No cooking or cutting and chopping.

This pairing is a real crowd pleaser and kids delight no matter whatever form it's made. This recipe uses plain potato chips and 2 types of cheese. I have used cheddar and provolone cheese, you can substitute provolone with mozzarella cheese. Since it is made in a cast iron skillet it requires not plating.

Serves One
5" Cast Iron Skillet
Ingredients
½ Cup Fresh Cream/Cooking Cream
½ Cup Plain Thick Yogurt
½ Cup Mayonnaise -With Egg ** See My Notes
1 Egg
Plain Potato Chips - as required - I used Lay's
½ Cup Shredded Cheddar cheese
½ Cup Shredded Provolone Cheese or Mozzarella
½ Teaspoon Paprika powder
½ Teaspoon Fresh Dill
¼ Teaspoon Thyme
Salt and Pepper to taste
Chopped Scallion/Green Onions for garnish
Butter - as required to grease the skillet
Sour Cream to serve
Method
Preheat oven to 170˚C. Grease a 5-inch pie pan/cast iron pan.
Mix both the grated cheddar and provolone cheese and keep aside.

In a very large bowl whisk together cream, yogurt, egg, mayonnaise and spices.

Arrange the potato chips to fit the base of skillet. 

Pour the creamy sauce oven the chips, lifting the chips gently with a spoon so that sauce seeps to the base of the skillet.

Spread all the cheese on top. 

Sprinkle scallion green on top.

Bake for 25 minutes or until cheese on top is beginning to brown. Allow to cool for 5 to 10 minutes.

Serve with sour cream and En..joyy!!

This serves one as a complete meal and it’s a rich comfort food. This was for my hubby and he enjoyed it!!
My Notes
If you do not have mayonnaise then add 2 tablespoons melted butter.

Labels: Main Course, American, Cheese, Potato Chips, Baked, Yogurt, Egg, Mayonnaise, Sunday Funday, Pie, Skillet, Kids  delight, Party pleasers, Single Serving

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event  Rebekah Rose Hills of Making Miracles.

Sunday Funday Theme "Chips" 

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love