Creamy Custard Pumpkin Pie Recipe

Name: Creamy Custard Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9 inche pastry pie shell fit into pie pan and chilled while making filling; 3 large eggs; 2 cup canned 100% pure Pumpkin; 1 1/2 cup heavy cream; 1/3 cup packed light brown sugar; 1/2 cup granulated sugar; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp of ground nutmeg and ground allspice and ground cloves; 1/2 tsp salt; 1 tsp vanilla extract; 1 FOR WHIPPED CEAM TOPPING; 1 cup heavy cream; 3 tbsp confectioners sugar; 1/2 tsp vanilla extract; 1/2 tsp unflavored gelatin; 1/2 cup crushed gingersnap cookies

Servings: persons

1 9 inche pastry pie shell fit into pie pan and chilled while making filling
3 large eggs
2 cup canned 100% pure Pumpkin
1 1/2 cup heavy cream
1/3 cup packed light brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp of ground nutmeg and ground allspice and ground cloves
1/2 tsp salt
1 tsp vanilla extract
1 FOR WHIPPED CEAM TOPPING
1 cup heavy cream
3 tbsp confectioners sugar
1/2 tsp vanilla extract
1/2 tsp unflavored gelatin
1/2 cup crushed gingersnap cookies

1
Preheat oven to 375
2
FOR PIE FILLING
3
Combine all pie ingredients, eggs, pumpkin, cream, sugars, spices,salt and vanilla in a food processor and process until smooth, pour into pie shell bake 35 to 45 minutes or until pie is set and a tooth pick inserted in the center comes out with very little moisture on it
4
Cool on wire rack and when cool, chill
5
FOR TOPPING
6
In a small bowl place 1 tablespoon cold water, add gelatin soften 5 minutes, Heat a small skillet big enough to hold gelatin cup to simmering, add softened gelatin cup and cook just until clear remove from heat.
7
This will stabalize the whipped cream topping when you add it so it will last a few days chilled on pie.
8
In a chilled bowl whip the cup heavy cream until it holds soft peaks, add confectioners sugar and gelatin being sure gelatin is still liquid beat until stiff peaks, add vanilla
9
Top Chilled pie with whipped cream, sprinkle with gingersnap crumbs

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 9 inche pastry pie shell fit into pie pan and chilled while making filling, 3 large eggs, 2 cup canned 100% pure Pumpkin, 1 1/2 cup heavy cream, and more.

Yes, Creamy Custard Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Custard Pumpkin Pie

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