Pumpkin Custard Layer Pie Recipes

PUMPKIN CUSTARD PIE RECIPE

Steps:

• Preheat oven to 350ºF (175ºC).
• Place pumpkin, eggs, brown sugar, white sugar, spices and salt in the large bowl of a food processor.
• Mix well, stopping to scrape down the sides if necessary (you may need to do this once or twice).
• Add the vanilla, milk and cream, process until all ingredients are well incorporated.
• Fill the pie crust, and place on a baking tray.
• Place in the preheated oven, and bake for 45-50 minutes, until a knife inserted in the comes out clean.

DEEP-DISH PUMPKIN CUSTARD PIE

Steps:

• Preheat oven to 375 degrees with a rack in lower third. On a lightly floured work surface, roll out dough to a 13-inch round. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of dish. Crimp with fingertips. Refrigerate until firm, 30 minutes.
• Blind-bake crust: Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 30 minutes. Carefully remove parchment and beans. Bake until light golden, about 5 minutes more. Transfer to a wire rack; let cool completely.
• In a large bowl, whisk together pumpkin, 1/2 cup sugar, salt, spices, and vanilla until smooth. In a separate bowl, whisk egg yolks with remaining 1/2 cup sugar until thick and pale. Stir into pumpkin mixture just to combine; stir in milk and cream. With a handheld mixer or a stand mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Increase speed to medium-high and beat until stiff but not dry peaks form. Stir one-third of whites into pumpkin mixture. Gently fold in remaining egg whites until no streaks remain (do not overmix). Transfer to cooled crust and smooth top with a spatula.
• Bake until puffed and golden brown on top and set at edges, but still slightly wobbly in center, 45 to 55 minutes (if pie is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 1 hour or, loosely covered, up to 1 day. Serve, with whipped cream and a light dusting of nutmeg.

PUMPKIN CUSTARD PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate.
• Bake in preheated oven for 50 minutes, or until set in center.

PUMPKIN / CUSTARD LAYER PIE

Steps:

• Preheat oven to 425 degrees F.
• Start with the pumpkin layer. Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl; then set aside.
• In a medium-size bowl, beat eggs then stir in pumpkin, vanilla and sugar-spice mixture. Gradually stir in evaporated milk.
• Prick the bottom of the pie shells several times before pouring about 1 cup (up to 1-1/4 cups) of pumpkin mixture into each of two 9-inch deep dish pie shells. (If the crust edge starts getting too brown, I cover the edge with a bit of aluminum foil. Please be careful that you don't get burned.) You'll probably have a lot of pumpkin mix left over -- I've decreased the amount in the pies because it expands as it bakes and doesn't leave much room for the custard layer.
• Place pies on a foil-lined baking sheet and position on a shelf in the center of the oven. Bake for 15 minutes.
• Prepare the custard layer while the pumpkin layer is in the oven. In a large bowl, beat the eggs, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
• At the 15 minute mark, pull the oven shelf out a bit and gently ladle the custard mixture onto the pumpkin layer -- be careful not to burn yourself. Bake for another 10 minutes.
• Reduce temperature to 350 degrees F. Bake for another 40-50 minutes (high altitude: 55-60 minutes) or until knife inserted near center comes out clean.
• Cool on wire rack for 2 hours. Refrigerate if not serving immediately. Top with whipped cream. (Flavor is best after refrigeration -- my opinion :).
• Note1: Do not freeze pies. Freezing may cause crust to separate from filling.
• Note2: For the pumpkin layer, 3-1/2 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves. Keep in mind that this change will affect the taste.
• Note3: STORAGE. Pumpkin may be stored in a sealed plastic container in the refrigerator for a week or in the freezer for up to three months. When freezing, leave space at the top of the container to allow for expansion. Air bubbles may cause the pumpkin to separate when thawed; this will not affect the pumpkin quality or performance.

LAYERED PUMPKIN CUSTARD PIE RECIPE

Steps:

• Whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin spice, and salt in a large bowl.
• Slowly whisk the milk into the pumpkin mixture until smooth.
• Place the pie crust onto a baking sheet, then pour the pumpkin mixture into the pie crust.
• Bake the pie for 45 to 50 minutes, until the top is golden and the pie is set with just a slight jiggle in the center.
• Allow the pie to cool, then refrigerate for at least 1 hour.
• If desired, top the pie with whipped cream right before serving.

PUMPKIN CUSTARD PIE

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.

DOUBLE LAYER PUMPKIN PIE

Steps:

• In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
• Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
• Refrigerate 4 hours, or until set.

PUMPKIN PIE CUSTARD

Steps:

• Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.