October 12, 2013My pumpkin custard pie recipe

It has been a very long time since I last posted.  I have been busy with other things.

I am getting ready for some autumn baking and thought I should post my favorite pie for this season.

My pumpkin custard pie recipe

2    cups pumpkin puree
1/3     cup  white sugar
1/3     cup light brown sugar
1/2    teaspoon (rounded)  kosher salt
1    teaspoon ground cinnamon     (If you like the commercial pumpkin pie spice, use 1 3/4 teaspoons instead of these spices.)
1/2    teaspoon ground ginger  (or you can grate 2 teaspoons fresh ginger)
1/8    teaspoon cloves
1/8    teaspoon finely ground black pepper

6    large eggs  – (separate TWO and beat the whites)

3/4     cup heavy cream
1/4    cup milk

1      9 inch single pie crust – unbaked -  It’s perfectly acceptable to use the frozen ones.

Preheat the oven to 375° F.

If using FRESH pumpkin puree – especially if somewhat runny – cook in a large saucepan or saucier  until it has thickened and most of the moisture has been absorbed.

Remove from heat and add:

The two Sugars
Salt
Cinnamon
Ginger

Mix well and allow to cool for about 30 minutes.

Meanwhile:

Separate the two eggs and set the whites aside.

Beat the 4 whole eggs and the two yolks until slightly frothy blend in the cream and milk.

Beat the 2 whites until they form soft peaks.

When the pumpkin has cooled sufficiently
Add the beaten whole egg/cream/milk mixture and stir to blend completely.

Next   Fold in the whites and stir, you don’t have to be too careful, you are not aiming for a souffle.

Pour into prepared pie shell.  You should have a small amount left over, pour this into a buttered 12 ounce
custard cup.

Place pie on baking sheet and into the preheated oven.

Bake for 45 minutes and test by giggling the pie, if the center is still liquid, give it another 8 minutes and check again.
You can test with a thin-bladed knife if you wish but this custard will always be a bit moist.
It will continue cooking for a few minutes after removal from the oven.

Place on a cooling rack for at least an hour before cutting into it.

The pies pictured are in a 10 inch DEEP dish.  I double this recipe and make an addition 8 inch pie.
Pumpkin custard Pumpkin custard3 Pumpkin custard2 Pumpkin custard6 Pumpkin custard6:detail Pumpkin pie slice pumppie raw fill PumpPie detail Pump..pie

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4 Responses to October 12, 2013My pumpkin custard pie recipe

  1. Darienne says:

    Yum. Looks delicious. I have missed your blog. Glad to see you back and hope it’s for a long time.

  2. Rebecca263 says:

    So nice to see a new post from you. Thank you!

  3. Danna says:

    Welcome back!

    I just about stopped checking to see if you would post again. I’m so glad you did! I love your California. My husband and I had a terrific time out there. I’m hoping to get out there soon, but we have a few commitments of places we have to do first.

    Good to see you posting again!

  4. Danna says:

    Oh, and YUMMM! (I buy my pies already made, and they certainly don’t look like these!

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