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Wednesday, November 13, 2013

Pumpkin Custard Pie

Photo courtesy Taste of Home.
     
     This is similar to a traditional pumpkin pie, however the filling is creamier and richer, like any good custard. For many years, this was the pie I made every year at Thanksgiving and what my daughter would ask me to make again a few weeks later for her birthday. The original recipe calls for the filling being cooked separately and slid into the shell. Well, I've actually done all that and then thought why? This way is easier and comes out just as good.
 

Pumpkin Custard Pie              
1 pkg. pie crust mix or 1 refrigerator crust
1 T. butter or margarine, softened

Filling -
3/4 cup light brown sugar
5 eggs
1 tsp. cinnamon
1/2 tsp.ginger   
1/4 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
1-1 lb. can pumpkin (not pie mix)
1 cup heavy cream or evaporated milk, undiluted
Topping -
1/4 cup heavy cream, chilled and whipped with 2 T. powdered sugar.
walnut halves for garnish, optional

Make pastry according to package directions for a 12-inch filled pie, being sure to prick crust with fork to allow air to escape. Tuck edges under and build dough up on rim of pie plate. Scallop crust with fork if desired. Bake as directed. (About 10-12 minutes at 450.) Reduce oven temperature to 350 and let cool.

In large bowl, combine filling ingredients, starting with eggs and beat with mixer until smooth. Pour half into baked pie shell. Place half filled pie on another pan or baking dish with lip that can hold a little water. 


Put two pans in oven. Pour remainder of filling into pie and pour water in bottom pan to reach 1/2-inch up the side. Bake 50 minutes or until knife comes out clean. Chill well. Top with whipped cream and walnut halves.

Makes 1 pie that serves 6.

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