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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!
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
-
Use Fresh Spices
Using freshly ground spices enhances the flavor and aroma of your pie. -
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. -
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.