Pumpkin Pie Custard Recipes

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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



Pumpkin Custard image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.

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

PUMPKIN PIE CUSTARD



Pumpkin Pie Custard image

Instead of pumpkin pie, try this flavorful light holiday dessert. My husband's aunt shared the recipe after she brought this treat to a family party. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1 can (15 ounces) canned pumpkin
1 can (12 ounces) fat-free evaporated milk
8 large egg whites
1/2 cup fat-free milk
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Sweetened whipped cream and additional cinnamon, optional

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.

Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 151mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

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 SPICE CUSTARD



Pumpkin Spice Custard image

We love this traditional Crock-Pot pumpkin spice custard. The added espresso powder gives it a latte effect! —Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories     Desserts

Time 6h10m

Yield 8 servings.

Number Of Ingredients 9

1 can (29 ounces) pumpkin
1-1/2 cups sugar
1 can (12 ounces) evaporated milk
4 large eggs, room temperature, lightly beaten
1 tablespoon pumpkin pie spice
1 tablespoon instant espresso powder
1 teaspoon salt
Gingersnap cookies, crushed
Whipped cream, optional

Steps:

  • Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack., Whisk together first 7 ingredients. Transfer to a greased 2-qt. baking dish; set aside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the baking dish onto foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on low 6-7 hours or until a thermometer reads 160°. Remove baking dish from slow cooker using sling. Top with crushed gingersnap cookies and, if desired, whipped cream.

Nutrition Facts : Calories 280 calories, Fat 6g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 381mg sodium, Carbohydrate 52g carbohydrate (46g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN CUSTARD



Pumpkin Custard image

Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3/4 cup canned pumpkin puree
2 large eggs
1 1/2 cups evaporated skim milk (one 12-ounce can)
3/4 teaspoon pure vanilla extract
1/2 cup (packed) light brown sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

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 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 LAYER PIE



Pumpkin / Custard Layer Pie image

I've been hunting for what feels like forever for this pie recipe ... unsuccessfully. So I'm attempting to put one together myself (my first pie), which I couldn't do without the help of all the tasty recipes in Zaar. What I've done is combine Recipe #101104 with Recipe #42991, taking into account some of the suggestions and my preferences. There will be a little left over pumpkin, I bake the extra in muffin cups for 20-30 minutes for little crustless pumpkin cakes. Flavor is best after refrigeration.

Provided by marisk

Categories     Pie

Time 1h35m

Yield 2 pies

Number Of Ingredients 18

2 deep-dish pie crusts (9-inch crusts)
whipped cream
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 teaspoons pure vanilla extract
1 (15 ounce) can libby 100% pumpkin puree
1 (12 ounce) can Carnation Evaporated Milk
3 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
2 1/2 cups hot milk
2 teaspoons pure vanilla extract

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.

Nutrition Facts : Calories 2089.9, Fat 96.8, SaturatedFat 33.8, Cholesterol 621.2, Sodium 2608.1, Carbohydrate 256.1, Fiber 8.7, Sugar 130.2, Protein 50.7

PUMPKIN CUSTARD PIE II



Pumpkin Custard Pie II image

Candied ginger and cognac make this pumpkin pie unique.

Provided by MARBALET

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
3 eggs
1 cup heavy whipping cream
⅛ teaspoon salt
½ cup white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 cup pumpkin puree
2 tablespoons chopped crystallized ginger
¼ cup cognac
½ cup heavy cream, whipped

Steps:

  • Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
  • In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon (see Cook's Note). Carefully pour mixture into baked pastry shell.
  • Bake in preheated oven for 15 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 25.5 g, Cholesterol 122.5 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 12.5 g, Sodium 253 mg, Sugar 14.9 g

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