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Spiced Pumpkin Custard Pie

 Spiced Pumpkin Custard Pie
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
8 ServingsPrep: 25 min. Bake: 40 min. + cooling

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

2 of 2

Spiced Pumpkin Custard Pie (continued)

Directions (continued)

  • 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.