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Spiced Pumpkin Custard Pie Recipe

Spiced Pumpkin Custard Pie Recipe photo by Taste of Home

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If it's the crust that makes you nervous about pie-making, this pie is for you. Its nutty, gingery crumb crust is simply patted into the pie plate.—Charlene Chambers, Ormond Beach, Florida

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Spiced Pumpkin Custard Pie Recipe

Prep: 25 min. Bake: 40 min. + cooling

Yield: 8 Servings

25 40 65

Ingredients

3/4 cup chopped pecans, toasted
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
7 tablespoons shortening
2 tablespoons plus 1 teaspoon ice water
FILLING:
2 eggs
3/4 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
Whipped cream, optional
Additional ground cinnamon, optional

Directions

Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 piece (calculated without whipped cream) equals 402 calories, 23 g fat (6 g saturated fat), 66 mg cholesterol, 356 mg sodium, 42 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Spiced Pumpkin Custard Pie in Taste of Home November 2011, p29

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

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Spiced Pumpkin Custard Pie

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Reviewed on Dec. 01, 2011 by mewolcott412

I really enjoyed this pie. The spices really came through without overwhelming the pumpkin flavor. It was really good and will be my new regular pumpkin pie!

Reviewed on Nov. 25, 2011 by sheiladiaz

<p>I made three of these pies for Thanksgiving. I am not a fan of pumpkin pie but my family loved this recipe. My mom said it was better than a lot of other pies she has had and vowed to eat all three! The recipe itself was extremely simple and straight forward. It didn't take long to make at all.</p>

Reviewed on Oct. 15, 2011 by StitchCrazy68

It's not Fall if there isn't any Pumpkin Pie! This recipe is soooooo creamy and one of my new favorites. I'm very picky when it comes to pumpkin and sweet potato pie.