Tuesday, November 23, 2010

Pumpkin: Pumpkin Custard Pie

Happy Thanksgiving week everyone!

Grandma Linny's pumpkin custard pie



































Custard
3 eggs
2 1/2 tablespoons cornstarch
1 cup sugar
3 cups pumpkin
6 tablespoons butter, melted
3 cups milk, total (use 1 can evaporated milk and then the rest regular milk)
cinnamon, for topping

This recipe makes two 9 inch pies, or three 8 inch pies
- In a large bowl, lightly beat the eggs with a whisk.
- In a small bowl mix sugar and cornstarch together until there are no lumps.
- Add sugar and starch to eggs, mix well.
- Add the pumpkin to the bowl and, once again, be sure to mix well.
- Melt the butter in a pan, then allow to cool slightly.
- Combine the milk and butter.
- Stir milk and butter into the pumpkin, mix VERY well.
- Pour into pie shells and top with cinnamon.

Bake at 425 degrees F. for 20 minutes first, then bake at 325 degrees F. for 30 minutes. A knife inserted into the middle should come out clean.

This pie is not spicy, like a traditional pumpkin pie, and the consistency is different. However, this is the pie my family makes for Thanksgiving and Christmas, so when I think holidays I think this pie. Pumpkin custard is one of the greatest creations ever, at least in my opinion. 



Pumpkin custard (variation)
1 can pumpkin (or equivalent, approximately 1 little baking pumpkin per pie)
3/4 cup sugar
1 1/2 cup milk
2 eggs
2 tablespoons butter, melted 
cinnamon, for topping 

This recipe makes one pie worth of custard, bake at 350 degrees F. until firm
- Beat the eggs, then add sugar.
- Add pumpkin and mix well.
- Melt the butter and then add it to the milk.
- Add milk and butter to the pumpkin bowl, mix well.
- Top with cinnamon

This recipe works in either a pie or just for a bowl or casserole dish of pumpkin custard. To know if it is done, do the jiggle test (mentioned here) or insert a knife and see if it comes out clean.  If you really prefer spiced pumpkin desserts, feel free to add whatever spices strike your fancy to the mixture before you bake it (nutmeg, ginger, cinnamon, etc.). 

-credit-
Recipes from my family!
I took pictures of a pie my roommate made

Tata for now,
L. Mousse

1 comment:

  1. And your Grandma Linny thanks you. I'm baking tomorrow just for you.

    ReplyDelete