Creamy Custard Pumpkin Pie. Praline Pumpkin Custard Pie. by appleydapply. Pumpkin pie, in my opinion, was the whole point of Thanksgiving. The rest of the meal - the spuds, breads, sauces, meat and veg - were merely a What could be unlikeable about creamy pumpkin and sweet spices bound up in a custard and baked in a buttery pie shell?
You can cook Creamy Custard Pumpkin Pie using 17 ingredients and 8 steps. Here is how you cook it.
Ingredients of Creamy Custard Pumpkin Pie
- It’s 1 of 9 inche pastry pie shell fit into pie pan and chilled while making filling.
- Prepare 3 large of eggs.
- It’s 2 cup of canned 100% pure Pumpkin.
- You need 1 1/2 cup of heavy cream.
- It’s 1/3 cup of packed light brown sugar.
- Prepare 1/2 cup of granulated sugar.
- It’s 1 tsp of ground cinnamon.
- You need 1 tsp of ground ginger.
- It’s 1/4 tsp of of ground nutmeg and ground allspice and ground cloves.
- You need 1/2 tsp of salt.
- It’s 1 tsp of vanilla extract.
- Prepare 1 of FOR WHIPPED CEAM TOPPING.
- You need 1 cup of heavy cream.
- Prepare 3 tbsp of confectioners sugar.
- It’s 1/2 tsp of vanilla extract.
- It’s 1/2 tsp of unflavored gelatin.
- It’s 1/2 cup of crushed gingersnap cookies.
They taste creamy and smooth, with the sweet taste of pumpkin and a hint of spice. With this recipe, you can enjoy the best parts of pumpkin pie, without. This pumpkin custard dessert is a cinch to prepare and will satisfy that pumpkin craving! It's rich and creamy and full of pumpkin spice with a delicious It's such a great alternative to making an entire pumpkin pie.
Creamy Custard Pumpkin Pie instructions
Preheat oven to 375.
FOR PIE FILLING.
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.
Cool on wire rack and when cool, chill.
FOR TOPPING.
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. This will stabalize the whipped cream topping when you add it so it will last a few days chilled on pie..
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.
Top Chilled pie with whipped cream, sprinkle with gingersnap crumbs.
You can serve it in little individual dishes with a dollop of whipped cream. Creamy Pumpkin-y Subtly spiced Perfectly sweet Wholesome Naturally sweetened & Crazy delicious. I might try the crust again but pair it with a pumpkin pie custard that I've made for years. A tasty, creamy pumpkin pie that's just perfect for the fall season. If desired, you can substitute the sugar in the pie with an alternative sweetener. (The creaminess comes from the cream cheese mixture but don't tell your guests; they'll never guess the secret ingredient!) This recipe is courtesy of The Old.
