Pumpkin Sour Cream Custard Pie Recipes

PUMPKIN CUSTARD

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

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.

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE

Steps:

• Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
• Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
• In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
• Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
• Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

SOUR CREAM PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, pumpkin, milk, 2 teaspoons orange zest, pie spice and salt until well blended. Pour into pastry. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes longer., In a small bowl, mix sour cream, sugar, orange juice concentrate and remaining orange zest; spread evenly over filling. Bake until set, about 5 minutes longer. Cool on a wire rack; serve or refrigerate within 2 hours.

PUMPKIN-SOUR CREAM CUSTARD PIE

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.

EASY SOUR CREAM-PUMPKIN CUSTARD PIE

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust. Prick bottom and side of crust with fork. Bake 9 to 10 min. or until lightly browned.
• Reduce oven temperature to 350°F. Beat pumpkin, 1 cup sour cream, whipping cream, 1/2 cup granulated sugar, brown sugar, eggs and 1 tsp. spice with whisk until blended. Pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set.
• Mix remaining sour cream, 1 Tbsp. granulated sugar and remaining spice until blended; carefully spread over pie. Bake 10 min. Cool completely. Keep refrigerated.

CREAMY PUMPKIN CUSTARD PIE

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.

OUR FAVORITE CREAMY PUMPKIN PIE

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust; prick bottom and side with fork. Bake 9 to 10 min. or until lightly browned. Cool while preparing filling.
• Reduce oven temperature to 350°F. Whisk remaining ingredients until blended; pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set. Cool completely.

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 SOUR CREAM PIE

Steps:

• Prepare pie crust according to pkg directions.
• Place in 9" pie plate; flute edge.
• In large bowl, whisk eggs blending in the next 7 ingredients.
• Pour into pastry shell.
• Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
• Cover edge of crust with foil after first 20 minutes of baking.
• Cool.
• Whip cream, sourcream, sugar, ginger until stiff.
• Refrigerate, covered.
• Serve with Ginger Whipped Cream

SPICED PUMPKIN CUSTARD PIE

Steps:

• Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. , For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.

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.

SOUR CREAM PUMPKIN PIE

Steps:

• Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
• While shell chills, put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Leave oven on.
• Make filling:
• Heat 1 cup sour cream in a double boiler or a large metal bowl set over a large wide pot of boiling water until warm, stirring occasionally.
• Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and whisk into hot sour cream. Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes. Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.
• Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly.
• Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes. Cool pie to room temperature on a rack, about 2 hours.