How to Make Pumpkin Custard Pie

Pumpkin custard pie is a delicious spin on traditional pumpkin pie. The spices blend together perfectly in the custardy pumpkin filling, and a sweetened pie crust tops it off in gourmet fashion. It's a perfectly luscious dessert any time of year.

Things You'll Need

• Sweetened pie crust (see recipe below)
• Canned, pureed pumpkin
• Dark brown sugar
• Light brown sugar
• Heavy cream
• Eggs, lightly beaten
• Whole milk
• Cane syrup
• Pure vanilla extract
• Bourbon
• Ground nutmeg
• Ground cinnamon
• Ground allspice
• Ground cardamom
• Ground ginger
• Whipped cream
• Sugar
• Flour
• Salt
• Unsalted butter
• Vegetable shortening
• Ice water

Instructions

Pumpkin Custard Pie

1. Make a sweetened pie dough as directed below. Flour the working surface, and roll the dough to a thickness of about 1/8 inch. Put the crust in a deep dish pie pan, and crimp the edges. Chill the pie shell for at least 30 minutes, or up to overnight, before continuing with the pumpkin custard pie.

2. Mix all of the ingredients together in a large mixing bowl, blending until the mixture is smooth and creamy.

3. Pour the pumpkin custard mixture into the chilled pie crust, and bake it until the crust is golden and the custard is set, approximately 50 to 60 minutes.

4. Put the pumpkin custard pie on a wire rack to cool completely, and serve it topped with whipped cream.

Sweetened Pie Crust

1. Sift the sugar, flour and salt in a large mixing bowl.

2. Work in the shortening and butter with your fingers until the mixture looks like coarse crumbs.

3. Add the ice water and continue working the dough with your fingers until it forms a smooth dough, but don't over-mix it, or it will be tough.

4. Shape the dough into a flattened ball and wrap it with plastic wrap.

5. Refrigerate the dough for a minimum of 30 minutes before putting it in the pie pan.