Pumpkin Custard Layer Pie Recipes

GRANDMA'S LAYERED CUSTARD PUMPKIN PIE RECIPE

Steps:

• Whip the egg whites until stiff and set aside.
• Combine pumpkin, flour, egg yolks, sugar, salt, and spices. Blend milk into this mixture adjusting the amount according to the size of the pie pan you are using. 1 c. is plenty for an 8-inch pie but you may need more for a 9-inch pie plate.
• Mix in egg whites carefully. The mixture should be thoroughly blended but no more. (I use a hand mixer.)
• Pour into a partially baked pie shell. Bake at 350˚F for 40-50 minutes. The pie should be set with the slightest jiggle when done. The top should be a deep golden brown. If cooked too long, the filling will pull away from the crust as it cools.
• Allow the pie to cool and refrigerate before serving. If the layers are distinct when you slice it, you did it right!

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.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust., In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. , Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

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.

PUMPKIN / CUSTARD LAYER PIE

Steps:

• Preheat oven to 425 degrees F.
• Start with the pumpkin layer. Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl; then set aside.
• In a medium-size bowl, beat eggs then stir in pumpkin, vanilla and sugar-spice mixture. Gradually stir in evaporated milk.
• Prick the bottom of the pie shells several times before pouring about 1 cup (up to 1-1/4 cups) of pumpkin mixture into each of two 9-inch deep dish pie shells. (If the crust edge starts getting too brown, I cover the edge with a bit of aluminum foil. Please be careful that you don't get burned.) You'll probably have a lot of pumpkin mix left over -- I've decreased the amount in the pies because it expands as it bakes and doesn't leave much room for the custard layer.
• Place pies on a foil-lined baking sheet and position on a shelf in the center of the oven. Bake for 15 minutes.
• Prepare the custard layer while the pumpkin layer is in the oven. In a large bowl, beat the eggs, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
• At the 15 minute mark, pull the oven shelf out a bit and gently ladle the custard mixture onto the pumpkin layer -- be careful not to burn yourself. Bake for another 10 minutes.
• Reduce temperature to 350 degrees F. Bake for another 40-50 minutes (high altitude: 55-60 minutes) or until knife inserted near center comes out clean.
• Cool on wire rack for 2 hours. Refrigerate if not serving immediately. Top with whipped cream. (Flavor is best after refrigeration -- my opinion :).
• Note1: Do not freeze pies. Freezing may cause crust to separate from filling.
• Note2: For the pumpkin layer, 3-1/2 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves. Keep in mind that this change will affect the taste.
• Note3: STORAGE. Pumpkin may be stored in a sealed plastic container in the refrigerator for a week or in the freezer for up to three months. When freezing, leave space at the top of the container to allow for expansion. Air bubbles may cause the pumpkin to separate when thawed; this will not affect the pumpkin quality or performance.

LAYERED PUMPKIN CUSTARD PIE RECIPE

Steps:

• Whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin spice, and salt in a large bowl.
• Slowly whisk the milk into the pumpkin mixture until smooth.
• Place the pie crust onto a baking sheet, then pour the pumpkin mixture into the pie crust.
• Bake the pie for 45 to 50 minutes, until the top is golden and the pie is set with just a slight jiggle in the center.
• Allow the pie to cool, then refrigerate for at least 1 hour.
• If desired, top the pie with whipped cream right before serving.

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.

DOUBLE LAYER PUMPKIN PIE

Steps:

• In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
• Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
• Refrigerate 4 hours, or until set.

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 PIE CUSTARD

Steps:

• Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.