Pumpkin Pie

Pie dough

1. 1. For the dough, mix together the refined flour, icing sugar along with the chilled butter with the tips of your fingers.
   2. Add a tablespoon of chilled water, do not knead the dough as we don’t want the butter to melt with the warmth of your palms.
   3. Keep this pie dough in the freezer for at least 30min.

For the Filling

1. Preheat the oven to 180°c
2. Peel the skin of the pumpkin & remove the seeds. Boil or roast it & make a purée .
3. In a bowl, add the pumpkin purée, castor sugar, salt, fresh cream & five-spice powder. Whisk it well.
4. Now take the dough out of the freezer & line the pie mould with the same.
5. Blind Bake the pie base with some uncooked chana or rajma at 180°C for 15min (this is done to prevent the base from puffing in the oven)
6. Once done, de mould carefully & then add the pumpkin mixture into it. -Now bake the
   pie again for 20 mins.
7. Allow it cool completely before decorating it with melted chocolate & make scary designs of your choice! Better still tell your children to do that ????