Layered Pumpkin Custard Pie Food

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.

PUMPKIN CUSTARD PIE

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.

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!

PRALINE PUMPKIN CUSTARD PIE

Steps:

• Preheat oven to 450.
• Fit pastry crust into 9" pie plate. Prick crust all over with fork.
• Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.
• Bake 10 minutes.
• Stir together eggs, pumpkin, 2/3 cup brown sugar, tablespoon of flour, salt, and spices. Gradually blend in half-n-half or evaporated milk until mixture is smooth & creamy. Pour into partially baked shell.
• Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.

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.

THREE-LAYER PUMPKIN CHIFFON PIE

Steps:

• 1) The crust: Pulse the flour and salt together in food processor. Scatter frozen butter over the flour; pulse until the mixture is the size of large peas, (about 20 pulses). Add Sour Cream, and pulse until the dough forms a ball. Flatten the dough into a 4" disk, wrap tightly in plastic, and chill for 1 hour, or up to 2 days (or freeze up to 1 month).
• 2) Preheat oven to 350 degrees. Let dough rest on the counter for 10 minutes to soften slightly. On a lightly floured work surface, roll dough into a 12" circle. Transfer to a glass pie plate. Trim excess dough, leaving about 1/2" hanging over the edge. Tuck excess underneathe itself to form a neat edge. Press in a decorative border with your fingers.
• 3) Line Pie Shell with a double layer of foil; fill with pie weights or old beans. Bake 15 minutes. Remove weights and foil, and continue baking until the crust is golden and crisp. (About 5-10 minutes more) Place Pie Shell on cooling rack.
• 4) Combine all the ingredients for the 'SPICE MIXTURE' mentioned in ingredience.
• 5) Pumpkin Custard: Whisk heavy cream, eggs, brandy, and 1 tsp of 'spice mixture'. Add the pumpkin and sugars, whisking to combine. Pour Pumpkin Custard into warm pie crust. Bake until the edges are set and the center registers 175 degrees on instant thermometer -- about 30 minutes. Cool to room temperature (about 1 - 2 hours).
• 6) Pumpkin Chiffon: Combine the gelatin and 1/4 cup cold water in a small saucepan and let soak for 5 minutes (to firm up a bit).
• 7) In a saucepan at medium heat, whisk together the Pumpkin Puree, Brown Sugar, Egg Yolks, and 2 teaspoons of 'Spice Mixture'. Stirring constantly, bring to a simmer. Remove from heat and transfer into a bowl.
• 8) Heat the Gelatin in the saucepan over low heat until melted, 1 - 2 minutes. Stir the Gelatin into the chiffon until well combined. Chill covered until the mixture is just set (about 15 - 20 minutes) and the center jiggles slightly when shaken.
• 9) Using and electric mixer, whip the egg whites at medium-low speed until frothy (about 1 - 2 minutes). With the mixer still running, sprinkle in 2 tbls. Sugar, and increase the mixer speed to medium-high, whipping until stiff peaks form (about 1 -2 minutes).
• (If you are concerned about the use of raw egg whites, you can whisk the egg whites and sugar in the top of a double boiler until the egg whites reach 140 degrees - just be careful that you don't end up with scrambled eggs - before beating them to stiff peaks).
• 10) Whisk a quarter of the Meringue into the Chiffon mixture to lighten it. Gently place the remaining Meringue on top of the chiffon, while you whip the heavy cream and 3 Tbls. of sugar into stiff peaks.
• 11) Gently fold the remaining Meringue and 1/4 cup of the whipped cream into the chiffon until no white streaks remain. Spread the chiffon mixture over the Pumpkin Custard, mounding it slightly higher in the middle. Spread the whipped cream attractively over the top, sprinkle with additional spices if desired.
• Serve immediately, or refrigerate untio needed.

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.