Anna Weicht

The Partner in Crime

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November's Pumpkin Custard Pie

November 2, 2017

The fourth Thursday of November is Thanksgiving.  I love this American holiday, because it is a time to pause in our busy lives and be thankful for what we have.  With any celebration, what makes it special is the friends and family that are there - sharing it with you.  The food, of course, is also an important tradition and aspect of the holiday.  It wouldn't be a proper Thanksgiving  without a pumpkin pie.  I decided to share my favorite pumpkin pie recipe with you.

 

This pie (to me) has the right amount of spice.  The four eggs make a nice custard filling too.  The brown sugar gives it a richness, and I always enjoy adding some whipped cream as a finishing touch.  I hope you give this delicious pumpkin custard pie a chance, and if you do, please let me know what you think of it!

Bon Appetit!

 

Tips:

The filling is made for a deep dish 9-inch pie.  If you do not have a 9-inch deep dish pie plate, don't worry!  I pour the extra filling in greased one-cup ramekins and place them in a baking dish (you should have four) carefully pour very warm water in the baking dish about 2/3's full.  Bake with your pie for about 30 minutes or until a knife inserted in the center of one of the custard ramekins comes out clean.

 

Preparation time is 15 minutes.  Total time is 1 hour.

 

Click here for a printable version of this recipe.

 

Ingredients:

  • 1 (15 ounce) can pumpkin

  • 3/4 cup packed brown sugar

  • 1 1/4 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground cloves

  • 1/8 teaspoon ground nutmeg

  • 4 eggs, lightly beaten

  • 1 1/2 cup half-and-half

  • 1 recipe for a 9-inch deep dish single crust pie (or 1 9-inch pastry shell and ramekins)

  • Whipped cream, optional

 

Directions:

Preheat the oven to 400 degrees F.  Prepare the pie pastry and carefully ease into pie plate.  Flute (press a decorative design in to crust).  Gently, line pastry with a two sheets of aluminum foil; place pie weights over top.  Bake for 15 minutes.  Remove from the oven; remove the foil.  Meanwhile, for the filling, combine the pumpkin, brown sugar, cinnamon, ginger, salt , cloves, and nutmeg in a large bowl.  Add the eggs; beat lightly with a fork until combined.  Add the half-and-half; mix well. 

 

Place the partially baked pastry shell on a foil-lined rimmed cookie sheet. Carefully pour the filling into the pastry shell.  Crust will over brown - cover the edge of your pie with foil right away and take it off during the last 5 to 10 minutes of baking.  Bake for 20 minutes.  Turn pie to heat evenly.  Bake about 25 minutes more or until a knife inserted near the center comes out clean.  Cool on a wire rack.  Cover and chill within 2 hours.  If desired, serve with whipping cream.  Make 8 servings.

 

 

(edited by Anna Weicht)

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