PUMPKIN CUSTARD PIE II
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
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
PUMPKIN CUSTARD PIE
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
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
PRALINE PUMPKIN PIE II
This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
Provided by MFDay
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g
IMPOSSIBLE PUMPKIN PIE II
This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!
Provided by Roberta J
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
- Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 31.5 g, Cholesterol 56 mg, Fat 9.2 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 309.7 mg, Sugar 24.6 g
SPICED PUMPKIN CUSTARD PIE
If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.-Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 402 calories, Fat 23g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 356mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 4g fiber), Protein 8g protein.
GOLDEN PUMPKIN CUSTARD PIE
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
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
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
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
TWO-CRUST PUMPKIN PIE
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Combine the pumpkin, raisins, brown sugar, flour, lemon juice, ginger, nutmeg and cloves in a large bowl.
- Line a 9-inch pie pan with pastry for the bottom crust, fill with pie weights or dried beans and blind bake for 15 minutes. When crust is done blind-baking, spoon in the pumpkin mixture. Dot with the butter. Cover with the top crust, and seal and crimp the edges. Cut a few decorative slits in the top to allow steam to escape.
- Bake 15 minutes. Reduce heat to 350 degrees and bake until the crust is golden brown, about 40 minutes longer. Serve warm or cooled to room temperature.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 1 gram, Carbohydrate 36 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 26 grams, TransFat 0 grams
PUMPKIN MAPLE CUSTARD PIE
This airy festive Pumpkin pie, with a light and whipped texture, is so rich on its own, you won't need a topping.
Provided by Chef Pisces
Categories Dessert
Time 1h
Yield 1 1, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 F.
- Mush together two pie crusts in a deep pie dish and pre-bake the crust using dried beans to weight it down, cover the top with foil and bake for 20 min, but keep checking. You want it to be cooked to semi-firm.
- Separate the egg yolks from the whites in two separate bowls.
- Set aside the whites, and put the egg yolks and the rest of the ingredients, except the Cinnamon sticks and sugar, in a bowl and mix to incorporate.
- In the bowl with the egg whites, add the sugar, then use an electric mixer to beat the egg whites until they form soft peaks. You don't want it to be a full meringue, just soft and creamy.
- Gently fold in the beaten (sugared) egg whites into the other (maple/pumpkin) mixture using a rubber spatula and swirling it around till reasonably incorporated. Pour everything into the pre-baked pie crust and bake at 375 for 30 min, keeping the top covered with foil. Keep checking the pie with a toothpick that comes out clean---which means it's done.
- Once the pie has cooled, decorate the top, and cover any hot spots with the Cinnamon sticks.
Nutrition Facts : Calories 1219.6, Fat 31.1, SaturatedFat 10.2, Cholesterol 325.5, Sodium 517.4, Carbohydrate 220.4, Fiber 3.5, Sugar 157.9, Protein 16.9
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