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No Bake Pumpkin Halwa PIe

No Bake Pumpkin Halwa Pie

A thick pudding like filling of traditional pumpkin with not so expected saffron, ginger and cardamom in a fruit and nut crust, makes this a real treat and a twist on an Autumn classic

Course Dessert
Cuisine Indian
Prep Time 40 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients

Crust

  • 1/2 cup 73 gram raw almonds, chopped
  • 1/2 cup 73 gram pistachios, chopped
  • 15 dates pitted and chopped
  • 7 dried figs chopped
  • 2 tbs 28 gram unsalted butter. melted
  • pinch of salt

Filling

  • 1 16 oz 454 gram can plain pumpkin purée
  • 1/2 cup 60 gram milk powder
  • 1 cup 235 ml full fat milk, divided
  • 3 tbsp 24 gram cornstarch
  • 1 cup 200 gram fine sugar
  • 1/2 cup 112 gram unsalted butter, melted and browned a bit over medium heat (brown butter); can also use ghee
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • pinch of saffron crushed and soaked in 2 tsp (10 ml) of milk

Instructions

Crust

  1. Place all the ingredients in a food processor.
  2. Pulse until ground into a chunky, sticky mixture. Add a couple of tbsp (15-30 ml) of cold water if needed.
  3. Pat the dough into a 7 inch (18 cm) springform pan which has been lined in parchment or sprayed well with non-stick spray)
  4. Flatten the dough out with your fingers or the back of a spoon. Chill in the fridge for 30 minutes.

Filling

  1. In a heavy bottomed pot, combine the pumpkin purée, milk powder, and 3/4 cup (180 ml) of the milk. Mix well and cook over medium low heat until the mixture comes to a very thick consistency, about 15 minutes. Do not let the bottom burn, so keep stirring.
  2. In a small cup, combine the remaining 1/4 cup milk with the cornstarch and stir till smooth. Add the cornstarch mixture and the sugar to the pot, and cook, stirring, over low heat for about 10 minutes, until it is thick again. Add the clarified butter and cook, stirring, until the mixture leaves the sides of the pan, about another 10 minutes.
  3. Add the cardamom, ginger, and safrron with the milk.
  4. Turn off the heat and let the mixture cool. Stir regularly so it doesn't form a film on top.
  5. Pour into the cooled pie crust and chill for 30 minutes or even overnight.
  6. Garnish with berries or other fruit. Serve with whipped cream.

Recipe Notes

Asha mentions that the filling, being a pudding or halwa, can actually be eaten on it's own as well!