Pumpkin season has arrived! This pumpkin pie recipe is one of my husband’s favorites. It has a great spice flavor. My son and I are good, I just feel tired more easily and have to go to the bathroom often. He plays a lot everyday. Please keep us in your prayers. I will be back with a Korean recipe soon. hehe As always, thanks! Love, Aeri.
Yield: 1 Pumpkin Pie
Short Korean Lesson
- HoBak (호박) = Pumpkin
- MilGaRu (밀가루) = Flour
- 1½ Cups Mashed Pumpkin
- 1 Cup Sugar
- 1 Can (14oz) Sweet Condensed Milk
- 2 Eggs
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Ground Cloves
Pie Crust Ingredients
- 1⅛ Cups Flour
- ¼ tsp Salt
- 6 Tbsp Butter
- 2½-3 Tbsp Water
Obtain 1 small pumpkin. This pumpkin was big enough for 2 pies.
Cut the pumpkin in half.
Remove the seeds. Pumpkin seeds are healthy, so don’t throw them away. Wash the seeds and bake or fry them without oil to eat.
Cover the pumpkin with foil and bake for 1 hour at 350° F.
After 1 hour, remove the pumpkin from the oven, and let it cool down a little.
Scoop out the baked pumpkin.
Mash the pumpkin.
In a bowl, mix 1½ cups of mashed pumpkin, 1 cup of sugar, 1 can (14oz) of sweet condensed milk, 2 eggs, ½ tsp of cinnamon, ½ tsp of nutmeg, and ½ tsp of ground cloves.
To make the 9 inch pie crust, combine 1⅛ cups of flour, ¼ tsp of salt, 6 Tbsp of butter, and 2½-3 Tbsp of water.
Kneed the dough.
Roll out the dough in the size for a 9 inch pie plate.
Place the dough into the pie plate.
Press down around the outside edges.
Pour the pumpkin mixture into the unbaked pie crust.
Bake the pie for 15 minutes at 450° F.
After that, bake for another 45-50 minutes at a reduced temperature of 325° F.
To check if the pie is done, poke it with a knife. If the knife comes out clean, it is done.