Baking | Perfect Pumpkin Custard Pies, gluten & grain free

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis

Pumpkin Custard Pies Pumpkin Custard Pies…perfect little things! I’m not a huge fan of pumpkin but the younger teen really loves this humble veggie in dessert. These pies changed my view on the humble pumpkin; I fell in love with the pies {if I may so myself}!

Pumpkin Custard Pies… & before I forget “Hello October! When did you sneak in?” Can’t believe it’s already nearing the end of the year. Glad to say goodbye to July and September; they were tiresome months. The weather here is still quite warm and muggy, with a spell of retreating monsoons thrown in. We didn’t complain about the petite pumpkin custard pies though!

Pumpkin Custard Pies Smooth, silky, delicious, full of autumn connect and flavours, they turned out really nice! It began with an experiment and turned into custard pies I will make often. I contemplated adding a crust to make a’pie-ish‘ pie, then abandoned the idea. Gluten and grain free seemed more appealing.

Pumpkin Custard Pies In my quest to cut out unnecessary carbs, I kept these simple. I think the depth of flavour came through because of fresh pumpkin puree and condensed milk. The yellow really brightened up my day. I love the local produce this season … pumpkins, water chestnuts, apples, pears all flooding the market. Pineapples too.

fresh pumpkin pureeIf eggless baked yogurt tart could set {Cherry Yogurt TartDark Chocolate Orange Yogurt Eggless Cheesecake, Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes}, then I figured the pumpkin pies with eggs would laugh all the way home. They did!

Pumpkin Custard PiesWorked a charm. They were ever so simple to make, that I decided to pretty them up a bit. They taste just as good without the garnish. Yet a little lace collar, a dollop of unsweetened cream, a sprinkle of pure maple flakes and a garnish of pumpkin seeds brittle makes it pretty! Pretty special!

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Also find me on The Rabid Baker, The Times of India

Baking | Pumpkin Pie Tartlets in a Walnut Shell with Spiced Ginger Cream. Happy Thanksgiving!

“Foodie friends – Rosa, Helene, Alessio, Deeba, Vidya, Jamie. Love learning new stuff from you now and then! Whether it be your blogs,inspiring tweets or delicious FB posts. Happy Thanksgiving to all who celebrate and thank you! :-)”
Fahad Khan via FB

Pumpkin Pie TartletHow beautifully can sentiments be conveyed. The lines above are a reflection of everything the inspiring food blogging  community and foodies share with large hearts. It’s a humbling feeling. Two small words like Thank You that can make the day shine! ‘Happy Thanksgiving to all who celebrate’. Thank you for being here. It’s Pumpkin Pie Tartlets in a Walnut Shell with Spiced Ginger Cream to celebrate the day!

Pumpkin Pie TartletsThanksgiving? There are some days which hold great significance in the Western world yet go largely unnoticed here. Every culture and every country however has a day they hold dear to say thank you for good deeds. For the baker in me, today is incomplete without baking a pie with a pumpkin, an opportunity to use this humble vegetable in a more fun way!

pumpkin puree from scratchAs aromas of pumpkin pie spice waft through the house, the lad will come sniffing the air hungrily. Pumpkin pie? YUM! I think I make this just because of him and his love for pumpkin {in dessert form}.This is also the only way both kids will eat the yellow veggie, rather hungrily devour it! This time of the year drives me to grab some pumpkin and roast it for puree.

Pumpkin Pie TartletsIt’s a humbling feeling to know that such a simple vegetable can give you such stunning end results. Since we are not a ‘pumpkin in the can’ country, the prep is always from scratch  Pumpkin or kaddu is extensively used in cooking on the subcontinent as it is cheap, grows abundantly and is nutritious. It sometimes sneaks into Indian desserts as well like halwa and barfi too.

Pumpkin Pie Tartlets

Adding pumpkin pie spice to puree energises the taste buds into reaching for higher ground, into appreciating how much more worth this humble yellow gourd can be! It’s simple to roast and make your own pumpkin puree, yet I find myself only ‘walking the roast the pumpkin plank‘ every Thanksgiving!

Pumpkin Pie TartletsI wonder why? The Pumpkin Pie Tartlets in a Walnut Shell with Spiced Ginger Cream were really enjoyed by the family. The son gobbled his tartlet in a matter of seconds. Mmmm, these are GOOD!! They are simple to put together. I enjoy doing a walnut tart shell, inspired by the Whipped Strawberry Curd Cream Tartlets with Walnut Shortbread Crust.

Pumpkin Pie TartletsBack to the TG moment. I have to say a big Thank You to Finla for these very charming and ‘so me’ ceramic ramekins she sent me {with ALL the other stuff} when her rockstar hub visited Delhi last month. I’ve been impatient to use them, and this seemed a good time to do so.

Pumpkin Pie Tartlets I love them; the colours and the feel full of rustic appeal. I wasn’t sure they would work well with tartlets. As you can see, luck was my friend {So was parchment paper. For that, gratitude to a sweet reader, now friend, Komal in Mumbai who continues to feed the ‘parchment monster‘ in me}. Big thank you!

Pumpkin Pie TartletsOn the topic of ramekins and parchment paper, a word about pumpkin pie spice. The spice is simple to make at home. It’s a mix of powdered cinnamon, ginger and nutmeg. A good blend can be made in the 2:1:1 proportion i.e. 2tsp cinnamon powder, 1 tsp ground ginger and 1 tsp ground nutmeg.

Pumpkin Pie TartletsAnd if you are making homemade pumpkin puree, make sure your puree is not too watery. You will not get a nice well set pie. The puree should be thick and can be cooked down if it’s too liquidy. If you add the pie spice to it while cooking down, the flavours will mature well. I added some freshly grated ginger juice to my filling. Nice!

Pumpkin Pie TartletsTo tie up all the warm flavours in the Pumpkin Pie Tartlets, I spiced the whipped cream gently with some powdered ginger. I did attempt to make some walnut caramel shards but the raw sugar did not oblige! Pumpkin, walnuts, ginger, cinnamon …warm, comforting, filling, delicious!

Happy Thanksgiving you beautiful readers. Thank you as always for stopping by! I leave you with a collage of random things that make me happy.

Random 'happy' things

Don’t forget to tell me if you have something special you make with pumpkin!

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Also find me on The Rabid Baker, The Times of India

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