Spiced Pumpkin Custard Pie Recipe

5 4 5
Spiced Pumpkin Custard Pie Recipe
Spiced Pumpkin Custard Pie Recipe photo by Taste of Home
Publisher Photo

Spiced Pumpkin Custard Pie Recipe

Read Reviews
5 4 5
Publisher Photo
If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.—Charlene Chambers, Ormond Beach, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 large 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 in 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.
Originally published as Spiced Pumpkin Custard Pie in Taste of Home November 2011, p29

Nutritional Facts

1 piece (calculated without whipped cream): 402 calories, 23g fat (6g saturated fat), 66mg cholesterol, 356mg sodium, 42g carbohydrate (25g sugars, 4g fiber), 8g protein.

  • 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 large 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
  1. 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.
  2. 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.
  3. Bake at 400° for 40-45 minutes or until a knife inserted in 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.
Originally published as Spiced Pumpkin Custard Pie in Taste of Home November 2011, p29

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Reviews forSpiced Pumpkin Custard Pie

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Corwin44 User ID: 7541400 234382
Reviewed Oct. 12, 2015

"Fantastic pie! I've tried several pumpkin pie recipes, but I've found that the store bought ones are always better than mine. Not the case with this pie! I doubled the recipe to make two pies. I added 3/4 teaspoon of nutmeg, but made otherwise made the filling as directed. I'm not a big fan of the traditional pumpkin pie crust ( I normally just eat the filling), but I tried this pie with a homemade graham crust and it turned out great. I just used 1 1/2 cup graham crackers, 6 tbsp muleteer butter, 1/3 cup of sugar and 1 tsp ground ginger. Press into pie plate, put the crust in the over for 5 minutes at 375 and continue with pie as directed. My family really enjoyed this pie for Sunday dinner. I will be making this for Thanksgiving."

MY REVIEW
mewolcott412 User ID: 875327 115303
Reviewed Dec. 1, 2011

"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!"

MY REVIEW
sheiladiaz User ID: 4231892 176749
Reviewed Nov. 25, 2011

"<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>"

MY REVIEW
StitchCrazy68 User ID: 6276698 193987
Reviewed Oct. 15, 2011

"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."

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