Pumpkin Custard Pie Recipe
There are three recipes I use from this one show every year, the bacon brussels sprouts, the brined herb roasted turkey, and this pumpkin custard pie.
This recipe is very silky and I just can’t seem to get enough of this pumpkin pie. I know you will enjoy it. Thank you Emeril.
· 1 recipe Basic Sweet Pie Crust, recipe follows
· 2 cups canned pumpkin puree
· 1 cup light brown sugar
· 1/2 cup dark brown sugar
· 4 eggs, lightly beaten
· 1/2 cup heavy cream
· 1/4 cup whole milk
· 1/4 cup Steen’s cane syrup
· 2 tablespoons bourbon
· 1 tablespoon vanilla extract
· 1/4 teaspoon ground cinnamon, plus extra for dusting
· 1/4 teaspoon ground nutmeg
· 1/4 teaspoon ground allspice
· 1/4 teaspoon ground ginger
· 1/4 teaspoon ground cardamom
· Whipped cream, for serving
Preheat the oven to 375 degrees F.
Lightly dust a clean surface with flour. Roll the pie dough to a thickness of 1/8-inch and, working carefully, fit the rolled dough into a 10-inch deep dish pie plate. Either crimp the edges decoratively or trim the pastry so that it is even with the edge of the pie plate. Decorate the edge with leaf shapes cut from excess pastry dough, if desired. Refrigerate the shell for at least 30 minutes and up to overnight before proceeding.
In a large mixing bowl, combine all of the ingredients. Mix until well blended. Pour into the chilled pastry shell. Bake until the custard is set and the crust is lightly golden, 50 to 60 minutes.
Let the pie cool completely before serving. Serve with whipped cream and dust with cinnamon.
2 Responses to “Pumpkin Custard Pie Recipe”
i like the filling, but i might have a problem with the pastry shell, i always do.
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