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An Ultimate Pumpkin Custard Pie is a rich, velvety dessert that combines the smooth texture of custard with the warm, spiced flavor of pumpkin. This recipe is perfect for fall gatherings or holiday meals. It features a buttery, flaky crust and a creamy filling that’s perfectly spiced. Here's a recipe to make your own Ultimate Pumpkin Custard Pie:
Ingredients:
For the crust:
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, cold and cubed
- 4-6 tablespoons ice water
For the filling:
- 1 (15 oz) can pure pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions:
1. Make the pie crust:
- Prepare the dry ingredients: In a food processor or large bowl, combine the flour, sugar, and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. If using a food processor, pulse until the mixture resembles coarse crumbs with pea-sized bits of butter. If doing by hand, use a pastry cutter or two forks to work the butter into the flour.
- Add ice water: Gradually add the ice water, 1 tablespoon at a time, pulsing or mixing until the dough comes together. You may not need all the water.
- Chill the dough: Turn the dough onto a lightly floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
2. Preheat the oven:
- Preheat the oven to 375°F (190°C).
3. Roll out and blind bake the crust:
- Roll the dough: Once chilled, roll the dough out on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim the excess, leaving about 1-inch overhang. Crimp the edges if desired.
- Blind bake: Line the pie crust with parchment paper or aluminum foil, and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment. Bake for another 5-7 minutes, until the crust is lightly golden.
4. Prepare the pumpkin custard filling:
- In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
5. Assemble the pie:
- Pour the pumpkin custard filling into the pre-baked pie crust.
6. Bake the pie:
- Bake the pie at 375°F (190°C) for about 45-50 minutes, or until the filling is set but still slightly jiggly in the center. You can check for doneness by inserting a knife into the center; it should come out clean or with only a few moist crumbs.
7. Cool and serve:
- Let the pie cool completely on a wire rack for at least 2 hours to allow the custard to fully set.
- Once cooled, you can refrigerate the pie for a few hours or overnight to allow the flavors to meld.
- Serve with a dollop of whipped cream or a drizzle of caramel sauce, if desired.
Tips:
- For an extra silky texture, you can strain the pumpkin filling through a fine mesh sieve before pouring it into the pie crust.
- Make ahead: You can make the pie a day in advance. Just refrigerate it overnight and let it come to room temperature before serving.
- Spice adjustments: Feel free to adjust the spices according to your taste. If you love more cinnamon or nutmeg, feel free to add a little extra.
This Ultimate Pumpkin Custard Pie is the perfect combination of creamy and spiced, with a buttery crust that will make it a standout dessert for any occasion!