Pumpkin Custard Pie
User Reviews
5
Pumpkin Custard Pie
Description
This pumpkin pie recipe uses an all-butter pie crust that is blind baked to create a firm base before adding the filling. The filling combines canned pumpkin puree with eggs, vanilla extract, brown and granulated sugars, and a traditional blend of warm spices: cinnamon, ginger, nutmeg, and cloves. Milk and heavy cream are added for richness and smoothness.
The custard is blended until uniform, poured into the prepared crust, and baked on a baking sheet in the oven to ensure even cooking. The pie is baked until the edges are set and puffed with a slight jiggle remaining in the center, which will firm up after cooling. Once cooled to room temperature, it is chilled in the refrigerator, improving its firmness and flavor development.
This pie can be served cold or at room temperature, typically sliced for dessert during seasonal meals. The spices provide classic pumpkin pie warmth without overpowering the smooth, creamy pumpkin custard, achieving a balanced autumn dessert with a tender crust.
For best results, monitor baking time carefully to avoid overcooking which can cause cracks in the custard. Cooling fully before slicing maintains the pie’s shape and texture.
Ingredients
- 1/2 recipe pie crust click red text for link, all-butter
- 15 ounce can pumpkin 2 cups, puree
- 3 large egg
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar , lightly packed
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1/2 teaspoon kosher salt
- 3/4 cup milk whole
- 1/2 cup heavy cream
Instructions
- 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. Reduce oven temperature from 375 to 350 degrees F and place a baking sheet on the rack.
- 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. Blend until combined, about 5 seconds. Scrape the bowl or blender canister. Add milk and cream and blend (low speed, if using a blender) for an additional 5 seconds, until smooth.
- Pour filling into the prepared crust. Place the pie plate on the heated baking sheet and bake for 45-60 minutes, until the edges are puffed and set and only the center jiggles when the pie is nudged. (Note that baking time can vary by the particular pie plate you're using.)
- Let pie cool on a wire rack to room temperature. Pie will continue cooking and firming up as it cools. Refrigerate until well chilled. Slice, and serve with lightly-sweetened whipped cream.
Notes
- Consider reading tips on avoiding cracked pie and decoration suggestions provided in the original detailed posts.
- Blind bake the single crust thoroughly before adding filling to ensure a crisp base.
- Bake the custard until only the center jiggles slightly to avoid overbaking.
- Let pie cool completely and refrigerate before slicing for clean pieces and better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 92mg | 31% |
| Sodium | 237mg | 10% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 8630IU | 173% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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