PUMPKIN CUSTARD PIE
This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.
Provided by SARALAUGHS52
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g
CRACKER BARREL PUMPKIN CUSTARD
Enjoy this sweet creamy custard that is topped with ginger snap cookie crumbs and a pumpkin pie spice infused whipped cream.
Provided by Member 610488
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a medium sized glass bowl, add egg yolks and whisk until they are creamy. Add pumpkin, sugar, vanilla, heavy whipping cream and pumpkin pie spice and combine until all are incorporated.
- Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.
- Pour custard into either 8 custard dishes or an 8 x 8 baking dish. Bake custard until a spoon that is inserted comes out clean (30-35 minutes for baking dish, 20-25 minutes for custard dishes).
- 12 minutes into the baking process, combine the ginger snaps cookie crumbs and melted butter. Pull the custard from the oven and sprinkle the crumb mixture over the custard. When done, return custard to the oven to finish baking.
- When custard is done baking, allow to cool to room temperature.
- Just before serving, mix the whipped topping by whisking together the whipping cream, granulated sugar, and pumpkin pie spice until the whipped cream is thickened.
- Serve with whole ginger snap cookie on side of custard serving and topped with whipped topping.
Nutrition Facts : Calories 437.4, Fat 36.5, SaturatedFat 21.4, Cholesterol 281.9, Sodium 90.8, Carbohydrate 24.3, Fiber 0.3, Sugar 16.1, Protein 4.8
PUMPKIN CUSTARD "PIE"--LOW FAT AND DELICIOUS.
This is pumpkin pie for you dieters.. DELICIOUS, healthy, and so easy. It has no crust, which eliminates 100s of calories but still holds its shape--Creamy, spicy, absolutely delicious.
Provided by KTT7310
Categories Tarts
Time 1h
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees, spray a pie pan/tart pan with nonstick spray.
- Combine all ingredients except egg whites in a large bowl, mix until smoothly incorporated.
- In a small bowl, beat the egg whites until they are smooth and lose a bit of their elasticity. Combine with pumpkin mixture.
- Pour mixture into prepared pan, carefully put into the oven.*Tip: Put it on a cookie sheet!
- Bake for 50 minutes, or until set in the middle.
- Cool and CHILL,THEN enjoy. :).
Nutrition Facts : Calories 95.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.5, Sodium 68.5, Carbohydrate 19.1, Fiber 0.4, Sugar 15.3, Protein 5.1
CRACKER BARREL PUMPKIN CUSTARD N' GINGER SNAPS
Enjoy this sweet creamy custard that is topped with ginger snap cookie crumbs, and a pumpkin pie spice infused whipped cream.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Crack open 8 eggs, and separate the whites from the yolks. In a medium sized glass bowl add egg yolks and whisk until they are creamy. Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until all are incorporated. Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard. Pour custard into either 8 custard dishes, or an 8 x 8 baking dish. Bake custard for about 30-35 minutes or until a spoon is inserted comes out clean. Halfway through the baking process combine the 1 cup gingersnaps and 1 tablespoon melted butter, and sprinkle the crumb mixture over the custard while it is baking by removing the dishes from the oven, adding gingersnap crumb mixture and returning the dishes to the oven to finish baking. If you are using small individual custard dishes check the custard at 20-25 minutes.Allow the custard to cool to room temperature. Just before serving mix the pumpkin pie spice infused whipped cream by whisking together the 1 cup whipping cream, 1 tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.
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