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Pumpkin Custard Pie Recipe

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This recipe for Pumpkin Custard Pie is from The Courtney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup light brown sugar
½ cup granulated sugar
1 Tablespoon flour
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground allspice
3 extra eggs at room temp
2 cups fresh pumpkin or one pound solid pack pumpkin - not pumpkin pie filling
1 cup heavy cream at room temp
½ cup light cream at room temp
2 teaspoon pure vanilla
Directions:
Directions:
Combine light brown sugar, granulated sugar, flour, flour, cinnamon, nutmeg, and allspice in a large mixing bowl. Add the eggs, one at a time, blending well after each addition. Beat in the pumpkin puree. Stir in the heavy cream, light cream and vanilla. Pour the filling into the baked pie shell. Bake in a preheated 400º oven for 10 minutes, reduce the oven temp to 325º, and continue baking for 40 minutes or until set and a knife inserted 1-2 inches from the center withdraws clean. Transfer to a cooling rack. Serve tepid or at room temp.

To make fresh pumpkin puree-
Cut pumpkin into thick wedges, scrape away the seeds and then cut into large chunks. Steam until tender, cool, and scrape the flesh away from the skin. Discard the skin. Puree the flesh in batches in a food processor fitted with a steel knife-- once it is cooled it is ready to be used as a pie filling.

 

 

 

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