Golden Pumpkin Custard Pie Recipes

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DEEP-DISH PUMPKIN CUSTARD PIE



Deep-Dish Pumpkin Custard Pie image

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

Unbleached all-purpose flour, for dusting
1 disk Test Kitchen's Favorite Deep-Dish Pate Brisee
1 cup pure pumpkin puree (from a 15-ounce can)
1 cup sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg, plus more for serving
1 teaspoon pure vanilla extract
3 large eggs, separated, plus 1 large egg white
3/4 cup whole milk
3/4 cup heavy cream
Lightly sweetened whipped cream, for serving

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 PIE I



Pumpkin Custard Pie I image

An authentic Amish recipe!

Provided by Carolyn

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 10

1 (9 inch) pie shell
1 cup pumpkin puree
3 eggs
1 tablespoon all-purpose flour
¼ cup packed light brown sugar
½ cup white sugar
½ teaspoon salt
⅓ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 cups milk

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 CUSTARD PIE RECIPE



Pumpkin Custard Pie Recipe image

Pumpkin custard pie is such the perfect Thanksgiving dessert to have any time of year!

Provided by Chef Tariq

Categories     Dessert     Sweets

Time 1h5m

Number Of Ingredients 14

2 cups Pumpkin Puree
3 Eggs
½ cup Brown Sugar
½ cup Sugar
½ tsp Cinnamon
½ tsp Cardamom
¼ tsp Ginger
¼ tsp Nutmeg
⅛ tsp Cloves (ground)
½ tsp Salt
1 tsp Vanilla
¾ cup Milk (or Condensed Milk)
½ cup Heavy Cream
9 inch Baked Pie Crust

Steps:

  • Preheat oven to 350ºF (175ºC).
  • Place pumpkin, eggs, brown sugar, white sugar, spices and salt in the large bowl of a food processor.
  • Mix well, stopping to scrape down the sides if necessary (you may need to do this once or twice).
  • Add the vanilla, milk and cream, process until all ingredients are well incorporated.
  • Fill the pie crust, and place on a baking tray.
  • Place in the preheated oven, and bake for 45-50 minutes, until a knife inserted in the comes out clean.

Nutrition Facts : ServingSize 12 g, Calories 142 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 128 mg, Fiber 1 g, Sugar 19 g

GOLDEN PUMPKIN CUSTARD PIE



Golden Pumpkin Custard Pie image

Make and share this Golden Pumpkin Custard Pie recipe from Food.com.

Provided by Tonkcats

Categories     Pie

Time 45m

Yield 8 slices

Number Of Ingredients 8

2 cups pumpkin, mashed
2 tablespoons butter, melted
3 eggs
1 tablespoon flour
1/2 cup sugar
1 pinch salt
1 cup milk
pie shell (either your own recipe or storebought)

Steps:

  • Preheat oven to 400°F.
  • Beat eggs, then add sugar and flour.
  • Add pumpkin, butter, salt and milk.
  • Pour into a 9-inch unbaked pie crust.
  • Bake for 35 to 40 minutes.

Nutrition Facts : Calories 131.3, Fat 5.8, SaturatedFat 3.1, Cholesterol 81.7, Sodium 86.7, Carbohydrate 16.7, Fiber 0.2, Sugar 12.9, Protein 3.8

PUMPKIN CUSTARD PIE



Pumpkin Custard Pie image

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

1 ¾ cups pumpkin puree
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2 eggs, beaten
1 cup heavy whipping cream
½ cup milk
1 (9 inch) unbaked pie crust

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

PUMPKIN CUSTARD PIE



Pumpkin Custard Pie image

Make and share this Pumpkin Custard Pie recipe from Food.com.

Provided by selfmadegirl

Categories     Pie

Time 1h10m

Yield 6 big slices, 6 serving(s)

Number Of Ingredients 9

1/2 cup sugar
4 tablespoons cornstarch
15 ounces canned pumpkin
1 1/2 cups soymilk
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon clove
2 teaspoons nutmeg
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 F.
  • Mix all the ingredients together.
  • Pour into 9 inch non-stick pan (or into premade crust if desired).
  • Bake until set, about 60 minutes (check with fork at 45 minutes -- ).

Nutrition Facts : Calories 150, Fat 1.8, SaturatedFat 0.5, Sodium 406.4, Carbohydrate 31.9, Fiber 3.7, Sugar 19.6, Protein 3.7

FESTAL GOLDEN PUMPKIN PIE



Festal Golden Pumpkin Pie image

When it comes to canned foods, my mom has always told me to get Festal brand, for that is what her mom always told her. "It's the best!" she would say. Festal is distributed by the Owatonna Canning Company, of Owatonna, Minnesota, so it is actually pretty close to home. This is the recipe on Festal's Golden Pie Pumpkin. It's delicious! I like it best served cold. When I make it, there seems to be a lot extra after filling the one 9-inch pie crust, so I just divide the filling between two crusts. It makes 2 smaller pies, but that way none goes to waste!

Provided by BeccaB3c

Categories     Dessert

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can festal golden pie canned pumpkin
1 (9 inch) deep dish pie shells
3 eggs, slightly beaten
1 cup granulated sugar or 1 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup Carnation Evaporated Milk or 1 cup milk

Steps:

  • Prepare 1 pie crust.
  • Combine eggs, sugar, salt, and spices and beat well.
  • Blend in pumpkin.
  • Add milk and beat well.
  • Turn into pastry lined pie pan.
  • Bake in a hot oven (450 degrees) for 10 minutes, then reduce heat and bake at 350 degrees for 40 to 45 minutes.
  • Pie is done when knife, inserted in center, comes out clean.
  • Cool on rack for 2 hours, then serve immediately or refrigerate.

NEW ENGLAND PUMPKIN PIE



New England Pumpkin Pie image

A old Family Circle Recipe that is always in demand, even more appealing with golden candy-like topping that you can find recipe for in the directions.

Provided by Plainbil

Categories     Pie

Time 55m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 10

1 unbaked pie shell
2 eggs
1 (1 lb) can pumpkin (can use fresh)
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (1 2/3 cup) can evaporated milk

Steps:

  • .Preheat oven 425 degrees.
  • Beat eggs slightly in a large bowl; stir in pumpkin, granulated and brown sugars, salt, cinnamon, cloves, and nutmeg; stir in evaporated milk.
  • Place pastry shell on middle shelf of oven. Pour pumpkin filling into shell.
  • Bake in hot( 425 degree) oven 15 minutes; lower oven temperature.to moderate (375 degree).Continue baking 20 minutes.
  • Spoon Nut Topping (see below) around edge of pie. Bake 10 minutes longer, or until custard is almost set, but still soft in center.(Don't overbake; custard will set as it cools) Cool pie completely on a wire rack.Leave plain or garnish with whipped cream,
  • NUT TOPPING:Beat 3 tablespoons butter with 2/3 cup firmly packed brown sugar in a small bowl; stir in 2/3 cup coarsely chopped pecans until well blended.(Topping is not included in the calore or nutrition count).
  • You can omit the topping and just bake pie at 425 degrees, then lower oven and bake at 375 degrees for additional 30 minutes.

Nutrition Facts : Calories 318.8, Fat 12.8, SaturatedFat 4.7, Cholesterol 68.1, Sodium 486.9, Carbohydrate 45.5, Fiber 1.3, Sugar 26.6, Protein 7.1

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