Pumpkin Custard Pie

Total Time:
1 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr

Yield:
1 (10-inch) pie
Level:
Intermediate

Ingredients
  • 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
  • Basic Sweet Pie Crust:
  • 8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter, cut into 1/4-inch pieces
  • 2 tablespoons solid vegetable shortening
  • 3 tablespoons ice water
Directions

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.

Basic Sweet Pie Crust:

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water, as needed, to make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Yield: 1 pie crust


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    Excellent! Instead of syrup I used agave. Creamy, smooth, not too pumkin-y.
    WAAAAAYYY too sweet. The pumpkin gets completely lost in the sugar overload. Cardamom is a nice addition, though.
    excellent! I substituted Agave Nector for the brown sugars and didnt use the simple sugar at all. Next time will even cut back on the amount of Agave Nector I used. It's very yummy!
    I can't wait to make this again. It is such a great version of the heavy version of pumpkin pie. 
     
    Custard didn't set and way too sweet.
    My son's favorite pie is pumpkin and we make it every year for his birthday. Tried this recipe this year and he loved it! I separated the eggs and whipped the egg whites then folded them in the mixture to make it a little "lighter." Great stuff!  
    My son said,"WOW, there's a lot more going on in this pie than in the regular, standard pumpkin pie." It was superb!
    Phenomenal! Served this at Thanksgiving and everyone loved it. The custard texture is a noticable welcomed diversion from the traditional Libby's pumpkin pie recipe, or others in that realm. It's lighter fare, without sacrificing taste, which makes it the pefect choice for feast days- like Thanksgiving. A real crowd pleaser.
    Emily,
     
    It's only 2 T, so I would think you could leave it out without it affecting the outcome of the pie. However, you could substitute apple juice or cider, perhaps even orange juice would work.
    I want to make this pie but do not drink alchohol. Is there anythng that can be subbed for the bourbon?
     
    Thanks, beary
    The pie crust recipe is excellent, and I loved the flavor and texture of the fresh pureed pumpkin. But the flavors are overpowered by the sweetness. I used a simple syrup in place of the cane sugar, and I'm thinking perhaps of cutting the sugars in half. Otherwise, the basic recipe is good.
    Dear Null, The recipe clearly says "2 CUPS of canned puree".
    I made this pumpkin pie recipe for the first time this Thanksgiving. It turned out beautifully and my whole family loved it. They are asking for more, so I'll make it again for New Year's dinner. I think the crust would go quite well with any kind of a dense, fruit or nut based filling. I will not go back to the other pumpkin pie recipe I've been using for decades. This recipe is a real winner!
    I am typically not a fan of pumpkin pie, but this one is absolutely the best pumpkin pie I've ever had! It was a hit with everybody!
    This is by far the best pumpkin pie I've ever had.
    The crust turned out great! The pie looked incredible, but the taste and texture left something to be desired. Somewhat grainy with a slightly bitter aftertaste.
    This pie was delicious! It smelled and tasted great. I would certainly make this again. I also did not have the cane syrup but I used the brown sugar flavored corn syrup instead and it turned out fine. Everyone that tried the pie really liked it. I enjoyed it because it still had an authentic pumpkin pie flavor (a lot of pumpkin pie or pumpkin bar recipes add so many other ingredients that the pumpkin flavor sometimes is lost). This recipe is a keeper!
    I have always made the Eagle Brand Milk pumpkin pie recipe. This year I decided to do this one. My husband loves pumpkin pie and he thought it was the best. We both thought it had a lot of flavor to it. I did not have the cane syrup either so I just used corn syrup and it came out good.
    I bought everything to complete the recipe except I could not find Steen's Cane Syrup in the three different supermarkets that I searched. Also was unsure of the puree. The recipes states two cans of pumpkin puree but doesn't tell you the size of can.
    I could not find the Steen's cane syrup specified because I live in a rural town in missouri. Looked at Wal-mart and the local grocery.
     

     
    This is the first time I have made what I would consider a recipe from southern cooking.
     

     
    Would have like to see the show but missed it.
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond