PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
PUMPKIN CUSTARD PIE I
An authentic Amish recipe!
Provided by Carolyn
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.5 g, Cholesterol 74.6 mg, Fat 8.4 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 374.6 mg, Sugar 23.9 g
PUMPKIN PIE CUSTARD
Instead of pumpkin pie, try this flavorful light holiday dessert. My husband's aunt shared the recipe after she brought this treat to a family party. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 151mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
DEEP-DISH PUMPKIN CUSTARD PIE
As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h40m
Yield Makes one 9-inch deep-dish pie
Number Of Ingredients 12
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
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
- Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.
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
CREAMY PUMPKIN CUSTARD PIE
Make and share this Creamy Pumpkin Custard Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 1h5m
Yield 8 slices
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Mix first nine ingredients together until smooth.
- Pour into 1 unbaked 9-inch pastry shell with high fluted edge.
- Bake in oven 1 hour or until knife inserted in center comes out clean.
- Cool.
Nutrition Facts : Calories 297.9, Fat 10.1, SaturatedFat 3.9, Cholesterol 114.9, Sodium 538.9, Carbohydrate 47.1, Fiber 0.6, Sugar 12.7, Protein 7.5
PUMPKIN-SOUR CREAM CUSTARD PIE
Categories Fruit Dessert Bake Thanksgiving Spice Pumpkin Fall Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- Position rack in bottom third of oven and preheat to 350° F. Roll out pie crust disk on lightly floured surface to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; reserve dough scraps. Fold edge of crust under. Crimp edge decoratively, forming high-standing rim. Place crust in freezer for 15 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack; cool. Maintain oven temperature.
- If desired, reroll reserved dough scraps to 1/8-inch thickness. Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins. Gater scraps into ball and reroll. Cut out additional pumpkins. Using small sharp knife, score each pumpkin decoratively. Arrange on small baking sheet. Brush pumpkins with milk; sprinkle with 1 tablespoon sugar. Bake until light golden brown, about 15 minutes. Transfer sheet to rack and cool.
- Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend. Pour into prepared crust. Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover cutouts and pie separately with plastic. Store cutouts at room temperature. Refrigerate pie.)
- Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form. Spoon whipped cream around edge of pie. Arrange pumpkin cutouts decoratively in cream.
ABBY'S PUMPKIN PIE CRUSTLESS CUSTARD
Instead of pumpkin pie, try this flavorful yet light and low fat dessert. If you don't have enough ramekins or custard cups you can bake this in most coffee cups.
Provided by Hill Family
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
- Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.
Nutrition Facts : Calories 140.5, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.1, Sodium 263.7, Carbohydrate 23.6, Fiber 1.6, Sugar 16.8, Protein 6.2
More about "pumpkin pie custard recipes"
PUMPKIN PIE CUSTARD | COOK FOR YOUR LIFE
From cookforyourlife.org
4.5/5 (2)Category DessertCuisine Holiday, AmericanCalories 1608 per serving
- Lightly grease 12 x 4 ounce ramekins. Set them in a roasting tin or a baking dish big enough to hold them all in a single layer. Set aside. This will create a bain-marie to slow cook the custards in. You may need 2 baking dishes to fit them all in.
- In a separate bowl, using a whisk, beat together the heavy cream, maple syrup, eggs, sugar, salt, cinnamon, ginger, nutmeg, and vanilla. Pour this mixture into the pumpkin puree and beat to blend.
PUMPKIN PIE CUSTARD CUPS | MEALS FOR MY MOTHER-IN-LAW
From carolbentley.wordpress.com
EMERIL LAGASSE’S PUMPKIN CUSTARD PIE - RACHAEL RAY SHOW
From rachaelrayshow.com
THE BEST PUMPKIN PIE CUSTARD - SIZZLING EATS
From sizzlingeats.com
MUCH LOVED PUMPKIN CUSTARD PIE (THANKSGIVING RECIPE) - CHEF TARIQ
From cheftariq.com
PUMPKIN MAGIC CUSTARD CAKE RECIPE - THE GUNNY SACK
From thegunnysack.com
PUMPKIN CUSTARD PIE IS EASY TO PREPARE AND FREEZES BEAUTIFULLY
From notime2cook.com
HOMEMADE PUMPKIN CUSTARD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PUMPKIN PIE WITH OAT MILK - THE TASTE OF KOSHER
From thetasteofkosher.com
PUMPKIN CUSTARD PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY PUMPKIN CUSTARD CUPS MADE FROM PLANT BASED MILK - MIA'S …
From miascucina.com
PUMPKIN CUSTARD PIE | EMERILS.COM
From emerils.com
EASY PUMPKIN CUSTARD PIE - CATZ IN THE KITCHEN
From catzinthekitchen.com
THE BEST PUMPKIN PIE CUSTARD RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
PUMPKIN CUSTARD PIE - STRIPED SPATULA
From stripedspatula.com
EASY PUMPKIN CUSTARD RECIPE | LIL' LUNA
From lilluna.com
WHOLE30 PUMPKIN PIE CUSTARD | RECIPES - THE RANCH KITCHEN
From theranchkitchen.com
EASY PUMPKIN PIE CUSTARD RECIPE - (BARCELONA-METROPOLITAN.COM)
From barcelona-metropolitan.com
PUMPKIN CUSTARD WITHOUT EVAPORATED MILK - ALL INFORMATION ABOUT …
From therecipes.info
PUMPKIN CUSTARD RECIPE (EASY INDIVIDUAL THANKSGIVING DESSERT)
From thekitchn.com
PUMPKIN PIE CUSTARD – MEMORIES FROM A RECIPE BOX
From memoriesfromarecipebox.com
SIMPLEST PUMPKIN CUSTARD RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
KETO PUMPKIN CUSTARD RECIPE - CRUSTLESS PUMPKIN PIE
From greenandketo.com
GINGER CUSTARD PUMPKIN PIE RECIPE | COOK THE BOOK
From seriouseats.com
AMISH PUMPKIN CUSTARD PIE RECIPE - AMISH HERITAGE
From amish-heritage.org
MAPLE CUSTARD PIE - THERESCIPES.INFO
From therecipes.info
BAKED PUMPKIN CUSTARD - E.D.SMITH®
From edsmith.com
GRANDMA'S PUMPKIN CUSTARD PIE WITH MAGICAL LAYERS
From saladinajar.com
THE BEST CRUSTLESS PUMPKIN PIE - THE FLAVOR BENDER
From theflavorbender.com
LAYERED PUMPKIN CUSTARD PIE RECIPE
From mashed.com
PUMPKIN PIE CUSTARD WITH CORN FLAKE CRUMBLE - CRAVINGS BY …
From cravingsbychrissyteigen.com
PUMPKIN CUSTARD PIE - SOUTHERN MADE SIMPLE
From southernmadesimple.com
INDIVIDUAL PUMPKIN CUSTARDS | VERY BEST BAKING - LIBBY'S®
From verybestbaking.com
PUMPKIN PIE CUSTARD | NUTRITIONFACTS.ORG
From nutritionfacts.org
AMISH COUNTRY PUMPKIN CUSTARD PIE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
PUMPKIN PIE VEGAN CUSTARD - VEGAN AND OIL-FREE RECIPES
From zardyplants.com
PUMPKIN CUSTARD PIE | ONLY TAKES 10 MINUTES TO PREPARE
From imhungryforthat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love