Pumpkin / Custard Layer Pie |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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I've been hunting for what feels like forever for this pie recipe ... unsuccessfully. So I'm attempting to put one together myself (my first pie), which I couldn't do without the help of all the tasty recipes in Zaar. What I've done is combine Libby's Famous Pumpkin Pie with Custard Pie, taking into account some of the suggestions and my preferences. There will be a little left over pumpkin, I bake the extra in muffin cups for 20-30 minutes for little crustless pumpkin cakes. Flavor is best after refrigeration. Ingredients:
2 deep-dish pie crusts (9-inch crusts) |
whipped cream |
3/4 cup granulated sugar |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
2 large eggs |
2 teaspoons pure vanilla extract |
1 (15 ounce) can libby 100% pumpkin puree |
1 (12 ounce) can carnation evaporated milk |
3 eggs, slightly beaten |
1/2 teaspoon salt |
1/2 cup sugar |
1/4 teaspoon nutmeg |
1/4 teaspoon ground cinnamon |
2 1/2 cups hot milk |
2 teaspoons pure vanilla extract |
Directions:
1. Preheat oven to 425 degrees F.
2. Start with the pumpkin layer. Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl; then set aside.
3. In a medium-size bowl, beat eggs then stir in pumpkin, vanilla and sugar-spice mixture. Gradually stir in evaporated milk.
4. 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.
5. Place pies on a foil-lined baking sheet and position on a shelf in the center of the oven. Bake for 15 minutes.
6. 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.
7. 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.
8. 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.
9. Cool on wire rack for 2 hours. Refrigerate if not serving immediately. Top with whipped cream. (Flavor is best after refrigeration - my opinion :).
10. Note1: Do not freeze pies. Freezing may cause crust to separate from filling.
11. 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.
12. 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.
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