Both my husband and I liked this pie very much. Using a stand mixer or hand beaters helps aerate the custard, resulting in a lighter texture. Facebook. Whenever I hear the words Pumpkin Pie I immediately think of my Mom's smooth, creamy, nearly impossible (for me) to resist pie she made from time to time as far back as I can remember. I absolutely agree. I love that you used cream instead of evaporated milk, and personally I love the lighter texture in a pumpkin pie. Result: crust that isn’t soggy. This Pumpkin Custard Pie has been my family and friends’ favored recipe for years. Beat eggs, then add sugar and flour. In a separate bowl, whisk egg yolks with remaining 1/2 cup sugar until thick and pale. A custard consists of eggs, sugar, and milk. The traditional spices of cinnamon, nutmeg, and clove are sprinkled on top, not added to the filling mix. This is my permanent pumpkin custard pie recipe! I followed recipe and will not buy Mrs. Smith’s again. Just keep that in mind so you don't dump it all in at once and have it overflow! Hi Joan, Oh and because this is a custard pie canned milk works best and makes the pie smooth and creamy! This pie is easy to make (and make a day ahead), for stress-free holiday entertaining. If you're only going to try one, make it Lee's. I’m making another for Christmas. To make them, roll dough to 1/8-inch thick and use cookie cutters to cut out your shapes. Beat with a hand mixer until smooth. For a pretty presentation, I like to line the edges of the cooled pie with pumpkin and leaf crust cutouts. I still rate this with 4 stars because the brown sugar gave it good flavor and the texture was perfect! As you get more comfortable with taking the pie out at this stage, you’ll be able to judge it by eye. Then, there are milk- or cream-based recipes. In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. The pie turned out great! Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Total prep time for this custard can be as quick as 2 minutes and the bake time is about 55 minutes for 2 ramekins. Additionally, I can do away with the extra work of making pie crust. This is a great recipe! Gradually add water, tossing with a fork until dough forms a ball. To make … The trickiest part of making a pumpkin pie is getting the crust right. Technically, all Pumpkin Pie is Pumpkin Custard Pie. Your email address will not be published. I mix this filling in a food processor or blender so that it’s perfectly smooth. I didn't have any nutmeg so I added 3/4 teaspoon pumpkin spice! It's basically a pumpkin custard pie but it's a cake as well. So, why the distinction? You can use a pre-made pumpkin pie spice mixture, but it’s just as easy to make your own spice blend at home. While I love the crust, it is loaded with unwanted calories. It’s best served within a day or two, because the crust will start to get soggy the longer it sits with the custard. I baked it at 350 for 1hr until firm. Couldn't find them in the stores last year. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Allrecipes is part of the Meredith Food Group. Deep-dish pumpkin pie refers to the 10” pie plate that is used to bake the pie in. Your email address will not be published. A pie that has been a family favorite during the fall months and especially for Thanksgiving dinners is Amish Pumpkin Custard Pie. They must not make the pumpkin custard anymore. This recipe was easy to experiment with-it is a great base recipe for a seasonal favorite. All rights reserved. It’s also a fun way to spoon out just a little pumpkin goodness to your little ones without trying to cut out the tiniest piece of pie possible. Stir into … Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. This is one of those questions that has a million different answers, depending on who you ask. Pour the batter evenly into 3 greased 10-oz oven safe containers (I like to use little ramekins). Add comma separated list of ingredients to include in recipe. For those who don’t like crust? Don't subscribe This was my first pie ever and I was very happy with the result. Add pumpkin, butter, salt and milk. These pies are richer, though I find that the custard bakes up to be less dense, so the overall bite feels lighter. It is best chilled! For decorating suggestions and tips and tricks for how to avoid a cracked pie, be sure to read through the blog post above! All pies continue to bake after you take them out of the oven from the pan’s residual heat. This quick and easy recipe got rave reviews from my family. This luscious Pumpkin Custard Pie is a beautiful addition to any fall or holiday dessert table. For Pumpkin Pie, I bake these cutouts separately from the pie. This is what I think of as “Pumpkin Custard Pie,” and describes the recipe shared in this post. I made the filling exactly as in the recipe except I added a small dash of pepper. For me, it’s a matter of texture. Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch deep dish pie plate. Beat them together until combined. In a large bowl, beat first four ingredients until smooth. , combine eggs, evaporated milk, pumpkin, sugars, flour, salt, all spice, and cinnamon. A Pumpkin Pie is ready to leave the oven when the edges are set (you’ll see tiny cracks around the edges) and a circular area in the center is still jiggly. I also grew up on Mrs. Smith’s pumpkin custard pie and never liked homemade pumpkin pie. b. I wanted to use a whole can of pumpkin pie filling so I increased all ingredients a bit. I know how perfect and delicious a homemade all-butter pie crust can be. What a great Thanksgiving dessert. baking pan. YUM! It’s creamy yet light, and gently-spiced for the perfect end to a Thanksgiving feast. It's easy to make and uses ingedients that I had in the house. Place the cups into a … I did add 1/2 teaspoon of pumpkin spice for extra flavouring. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Refrigerate until well chilled. Take a picture and tag. Cathi32. Replies to my comments Do Not Sell My Personal Information (CCPA). I can’t think of one Thanksgiving in my lifetime when there wasn’t a Pumpkin Pie (or more than one) on the table. Pinterest. Place pecans in a food processor; cover and process until finely ground. Let pie cool on a wire rack to room temperature. I could eat this pie ALL YEAR LONG. This is definitely better! Do Not Sell My Personal Information (CCPA). Gently shake the pan, and the center should move like Jell-O. I made a double recipe for 2-10 in. In a blender or the bowl of a food processor, combine pumpkin puree, eggs, vanilla, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. (Note that baking time can vary by the particular pie plate you're using.). Pumpkin Pie is an easy pie to make at home, but there are a few essential tricks and techniques to making sure that your pie is at the top of its game. This was a tasty recipe that doesn't require lots of ingredients that I don't always have around. Pumpkin pie is, by definition, made of a custard-based filling. A thermometer should read 175 degrees F for the perfect pie. My husband loved them. I did not follow the recipe's seasoning because a few people said it was not quite enough. It’s silky, gently-spiced, and not too heavy at the end of a big holiday dinner. Add comma separated list of ingredients to exclude from recipe. In a large bowl, whisk together pumpkin, 1/2 cup sugar, salt, spices, and vanilla until smooth. Despite all of that…cracks sometimes happen. Makes its creamier! Beat canned pumpkin with sugar and spices. But hubby says never cook store bought again. Pour into pastry-lined pie plate. Percent Daily Values are based on a 2,000 calorie diet. And even though I can choose not to eat it, it is far less tempting if it isn’t there. c. For more flavor try adding some extra ground clove ginger and/or allspice. this link is to an external site that may or may not meet accessibility guidelines. All Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack. Preheat oven to 375 degrees F (190 degrees C). Can your filling be baked in custard cups as well? Print 🖨 1 1/2 C. Pumpkin 2 Rounded T. Flour 4 Eggs 1 t. Vanilla Dash Salt 1 3/4 C. Sugar 1/2 t. Cinnamon 1/2 t. Nutmeg 4 C. Milk. Preheat oven to 350°. I like to serve slices of Pumpkin Custard Pie with a dollop of lightly-sweetened whipped cream (spike it with splash of bourbon, if you’d like). To make this easy pumpkin custard, begin by combining the pumpkin puree, eggs, half and half, brown sugar, pumpkin pie spice, and salt. Because of the pie plate’s depth, and the amount of pumpkin filling needed, it produces a custard pie. Pumpkin pie, along with all baked custard pies, are best stored in the fridge. Put in unbaked pie shell. Prior to making this recipe, note that the filling is a bit less firm and creamier than a traditional pumpkin pie. Nutrient information is not available for all ingredients. Receive email notifications of follow-up comments? Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It’ll make a beautiful presentation and no one will be the wiser. Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl, and set aside. The custard is made like a traditional pumpkin pie filling—everything gets mixed together in just one bowl (woot woot!). Information is not currently available for this nutrient. Scrape the bowl or blender canister. No more freezer pies for us. I can't believe I finally found the recipe that beats out the store bought kind (you know Mrs. We haven’t tested this particular pie filling baked without the crust, so we can’t advise with certainty on how it would perform. They only take about 10 minutes to bake and they give the pie a special, festive touch. Because the filling contains so much moisture, you have to blind-bake (pre-bake) the crust first, or it will end up doughy and soggy. Info. Pumpkin Custard Pie. No gift befits the food-obsessed people in your life like a cookbook. 228 calories; protein 5.5g; carbohydrates 33.5g; fat 8.4g; cholesterol 74.6mg; sodium 374.6mg. No, really. This luscious Pumpkin Custard Pie is one of my family’s longtime holiday dessert traditions. Take its temperature in the center. Read More ➞, © Copyright 2014-2020. In addition, the filling can be as quick as 2 minutes the. Getting the crust right avoid a cracked pumpkin pie custard-based filling, flour, ginger and salt a cookbook a... 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