Pumpkin Custard Pie

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Pumpkin Custard Pie

Indulge in the creamy, spiced perfection of a Pumpkin Custard Pie —a delightful twist on the classic pumpkin pie. With its silky smooth filling and a buttery crust, this dessert is perfect for the holiday season or any occasion that calls for a comforting sweet treat.
Unlike traditional pumpkin pies, this recipe emphasizes a custard-like texture, combining the earthy flavors of pumpkin with warm spices like cinnamon and nutmeg. It's a crowd-pleaser that’s surprisingly simple to make!
Servings 8 Slices
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Equipment

  • Mixing Bowls
  • Whisk
  • Food processor (for the crust, optional)
  • Rolling Pin
  • 9-inch pie pan
  • Aluminum foil or pie weights
  • Cooling rack

Ingredients

For the Pie Crust

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ cup cold unsalted butter cut into cubes
  • 4 –6 tablespoons ice water

For the Pumpkin Custard Filling

  • 1 ½ cups pumpkin puree canned or homemade
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt

Instructions

Prepare the Pie Crust

  • In a mixing bowl, combine flour, salt, and sugar. Add cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overmixing.
  • Form the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.

Preheat the Oven

  • Preheat your oven to 375°F (190°C).

Roll Out the Dough

  • On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
  • Transfer the dough to a 9-inch pie pan, pressing it gently into the edges. Trim any excess dough and crimp the edges.
  • Line the crust with aluminum foil or parchment paper and fill with pie weights or dried beans.

Blind Bake the Crust

  • Bake the crust in the preheated oven for 15 minutes. Remove the foil and weights, then bake for another 5 minutes until lightly golden. Set aside to cool slightly.

Make the Pumpkin Custard Filling

  • In a mixing bowl, whisk together the pumpkin puree, sugar, eggs, and egg yolk until smooth.
  • Add the heavy cream, milk, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves, and salt). Whisk until well combined.

Assemble the Pie

  • Pour the pumpkin custard filling into the pre-baked crust. Smooth the top with a spatula.

Bake the Pie

  • Reduce the oven temperature to 350°F (175°C).
  • Bake the pie for 50–55 minutes, or until the center is slightly jiggly but set.
  • Check the pie after 30 minutes; if the crust is browning too quickly, cover the edges with aluminum foil.

Cool and Serve

  • Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
  • Serve at room temperature or chilled, topped with whipped cream if desired.

Notes

Tips for the Perfect Pumpkin Custard Pie

  1. Use Fresh Spices
    Using freshly ground spices enhances the flavor and aroma of your pie.
  2. Avoid Overbaking
    The filling should have a slight jiggle in the center when you remove it from the oven. It will set as it cools.
  3. Chill for Best Flavor
    Allowing the pie to chill enhances its custard-like texture and deepens the flavor profile.

Nutritional Information (Per Serving)

Nutrient Amount % Daily Value
Calories 320 16%
Protein 6g 12%
Carbohydrates 40g 13%
Fat 16g 25%
Dietary Fiber 3g 12%
Vitamin A 9500 IU 190%
Calcium 90mg 9%
Iron 1.5mg 8%

Serving Suggestions

  • Top with whipped coconut cream for a dairy-free option.
  • Dust with a sprinkle of cinnamon or nutmeg for an elegant touch.
  • Pair with a scoop of vanilla ice cream for a decadent dessert experience.

Conclusion

This Pumpkin Custard Pie is the ultimate comfort dessert, combining creamy custard with the warm spices of fall. Perfect for holiday gatherings, dinner parties, or a weekend baking project, it’s a recipe you’ll come back to time and again.
Try it out and enjoy the delicious flavors of pumpkin, blended with a rich custard filling and encased in a flaky, buttery crust. Don’t forget to share your baking adventures with friends and family!
Calories: 320kcal
Cost: $ 12
Course: Dessert
Cuisine: American
Keyword: creamy pumpkin pie, holiday dessert recipes, pumpkin custard pie, pumpkin pie recipe

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