Pumpkin Custard Pie
Show: Emeril Live
Episode: Ultimate Thanksgiving
Rate This RecipeRead users' reviews (19)
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Average Rating:
Total Reviews: 19
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By cooksillustrate...
washington, 47
on December 26, 2012
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WAAAAAYYY too sweet. The pumpkin gets completely lost in the sugar overload. Cardamom is a nice addition, though.
By gator8me67
on November 23, 2011
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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!
By jen-316
Windsor, 45
on November 20, 2011
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I can't wait to make this again. It is such a great version of the heavy version of pumpkin pie.
By heresthedeal
on November 15, 2010
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Custard didn't set and way too sweet.
By fbcgreg
Marshall, TX
on October 19, 2010
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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!
By rralex1@myfairp...
Craftsbury Comm...
on November 29, 2009
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My son said,"WOW, there's a lot more going on in this pie than in the regular, standard pumpkin pie." It was superb!
By vincentcapodann...
Front Royal, 86
on November 29, 2009
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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.
By readysetthink_1...
Wilmington, 46
on November 22, 2009
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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.
By Bearyhope42 in ...
Spokane,WA
on November 18, 2009
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I want to make this pie but do not drink alchohol. Is there anythng that can be subbed for the bourbon?
Thanks, beary
By foofromsoapnet_...
Greenland, NH
on October 16, 2009
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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.