Our Masalas, Your Dishes
Bread and Basil’s
Sweet Masala Pumpkin Pie
Prep/Cook time: 3 hours (incl. chilling crust)
SPICE CROSS is our way to pay homage to our followers and customers who are inspired to experiment with our fresh and flavorful spice blends. We love our own authentic recipes for sure. But we also love to see how versatile they are as others take knowledge from diverse cuisines and add their own touch!
Julia Estrada is a NYC-based recipe developer, food blogger, photographer and on-camera host serving up creative, seasonal recipes for the adventurous home-cook. Find her on Instagram: @breadandbasil and at http://www.breadandbasil.nyc
Spice up your pumpkin pie this year with Moji Masala’s Sweet Masala. Fennel, coriander, lavender, and rose join familiar warming spices like cinnamon, nutmeg, and allspice to make a pie that is reminiscent of the classic with a surprising and fun Indian twist. Plus, all the spices you need are in one packet!
This easy pumpkin pie recipe adapts the technique of using a can of sweetened condensed milk in place of another form of dairy plus sugar, keeping your ingredients list minimal. While you can feel free to use a store-bought or your own favorite homemade pie crust, the rye flour crust listed below has a lovely savory, nutty element that perfectly complements this sweet pie.
For the crust (2 hours):
1 cup all-purpose flour
¼ cup rye flour
¾ tsp kosher salt (use half as much table salt)
1 stick (8 tbsp) cold butter, cut into ½-inch cubes
2-4 tbsp ice cold water (more if needed, but start with less)
For the pie (1 hour):
1 15-oz can pumpkin puree (not pumpkin pie filling)
1 14-oz can sweetened condensed milk
2 large eggs
2 tablespoons Moji Masala Sweet Masala
1 teaspoon kosher salt (use half as much table salt)
Whipped cream, for serving (optional)
For the crust:
Combine both flours and salt in a medium bowl. Toss the cubes of cold butter into the flour to coat, then gently press the pieces between your fingers or cut with a pastry cutter or two knives until the butter is in pea-sized portions and well-distributed in the flour. Sprinkle 1 tbsp of water at a time over the flour, tossing, not stirring, to hydrate the flour. The dough should hold together when pressed without large cracks but should not be sticky. Pieces of butter will still be visible.
Form the dough into a 1-inch thick disc, wrap tightly in plastic or wax paper, and refrigerate at least one hour.
Place the chilled disc of dough on a large sheet of parchment paper and place another piece of parchment paper on top. Roll into a circle large enough to fit into your pie plate without stretching, about 1/8th inch thick. Allow dough to rest in a rolled-out circle for at least 10 minutes before draping into your pie dish (this prevents shrinking later on).
Drape your pie crust into the dish, crimp, and freeze dough while you preheat the oven to 375°F.
Use a fork to prick the pie all over, creating holes for steam to vent. Line the crust with parchment paper, weigh down with pie weights or dried rice or beans, and blind bake crust for 20 minutes, until the edges are set, and crust is partially baked. Allow to cool slightly, remove the parchment and pie weights, and set aside.
For the pie:
Combine all ingredients with an immersion blender, in a traditional blender, or with a food processor until well-combined. If you do not have a blender, you may use a whisk or mixer to combine, but pieces of ground spices will be more discernable in the finished pie.
Pour the filling into the par-baked crust, place in the 375°F oven, and bake until the center is set but still slightly wobbly, about 45 minutes.
Allow to cool completely before serving. Top with whipped cream if desired and serve.
To make ahead:
There are multiple ways to make this pie ahead. You can make the entire recipe a day before you intend to serve the pie, refrigerating the whole pie overnight. Or you can make and chill the dough overnight and make and chill the filling overnight, par-baking the crust and assembling in the morning.