The leaves are turning golden, there’s a crisp chill in the air, and everything seems to be bathed in a gentle amber glow. It can only mean one thing: pumpkin season is here! Our luxurious Pumpkin Custard Pie is the perfect celebration of this cozy and heartwarming time of year. Imagine a creamy custard layer that melts in your mouth, coupled with the rich, autumnal flavors of spiced pumpkin. This pie brings families together, fostering creativity and shared moments. It’s a delightful addition to any seasonal gathering, promising to enchant both the young and the old alike.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
- Skill Level: Intermediate
Ingredients
- 1 unbaked pie crust (store-bought or homemade)
- 1 1/2 cups canned pumpkin puree
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg (plus more for garnish)
- 1/4 teaspoon salt
- Whipped cream (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Roll out the pie crust and carefully place it into a 9-inch pie dish, trimming any excess dough around the edges.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth and well combined.
- Gradually stir in the heavy cream, followed by the cinnamon, ginger, nutmeg, and salt. Ensure the mixture is thoroughly blended.
- Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a spatula.
- Bake the pie in the preheated oven for 50 minutes, or until the custard is set but still slightly jiggly in the center. If the crust begins to over-brown, cover the edges with foil.
- Allow the pie to cool completely on a wire rack. For best results, chill in the refrigerator for at least 2 hours before serving.
- Just before serving, garnish with a light dusting of ground nutmeg and a generous dollop of whipped cream.
Helpful Tips
- Crust Shield: Use a pie crust shield or strips of foil to prevent over-browning.
- Make Ahead: This pie can be made a day in advance and stored in the refrigerator.
- Ingredient Substitutions: Substitute coconut milk for heavy cream to make it dairy-free.
- Adding Depth: A pinch of cloves or allspice can be added for extra spice depth.
Pairings
This Pumpkin Custard Pie pairs beautifully with a warm cup of spiced chai or a rich hot chocolate. Serve alongside roasted root vegetables or a hearty autumn stew to create a full, comforting meal.
The heart of autumn is best celebrated with good food and cherished moments. I hope this Pumpkin Custard Pie brings warmth and joy to your home. Don’t forget to share your beautiful creations using #ZynahzRecipes or tag Zynahz on Instagram.
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