Creamy Custard Pumpkin Pie

Name: Creamy Custard Pumpkin Pie
Total time: 420 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 9 inche pastry pie shell fit into pie pan and chilled while making filling; 3 large eggs; 2 cup canned 100% pure Pumpkin; 1 1/2 cup heavy cream; 1/3 cup packed light brown sugar; 1/2 cup granulated sugar; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp of ground nutmeg and ground allspice and ground cloves; 1/2 tsp salt; 1 tsp vanilla extract; 1 FOR WHIPPED CEAM TOPPING; 1 cup heavy cream; 3 tbsp confectioners sugar; 1/2 tsp vanilla extract; 1/2 tsp unflavored gelatin; 1/2 cup crushed gingersnap cookies

fenway @Fenway

Ones
Looking to update the basic pumpkin pie. This is the result creamy spiced with traditional spices and topped with whipped cram and crushed fingernails

I was looking to update the basic pumpkin pie and this is it.. Creamy with the traditional spices and topped with whipped cream and crushed ginger snap cookies. It's a delicious update on pumpkin pie!

Ones
Looking to update the basic pumpkin pie. This is the result creamy spiced with traditional spices and topped with whipped cram and crushed fingernails

fenway @Fenway

Ones
Looking to update the basic pumpkin pie. This is the result creamy spiced with traditional spices and topped with whipped cram and crushed fingernails

Saved

Ingredients

7 mins

12 servings

19 inche pastry pie shell fit into pie pan and chilled while making filling
3 largeeggs
2 cupcanned 100% pure Pumpkin
1 1/2 cupheavy cream
1/3 cuppacked light brown sugar
1/2 cupgranulated sugar
1 tspground cinnamon
1 tspground ginger
1/4 tspof ground nutmeg and ground allspice and ground cloves
1/2 tspsalt
1 tspvanilla extract
1FOR WHIPPED CEAM TOPPING
1 cupheavy cream
3 tbspconfectioners sugar
1/2 tspvanilla extract
1/2 tspunflavored gelatin
1/2 cupcrushed gingersnap cookies

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Steps

7 mins

1

Preheat oven to 375
2

FOR PIE FILLING
3

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
4

Cool on wire rack and when cool, chill
5

FOR TOPPING
6

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.
7

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
8

Top Chilled pie with whipped cream, sprinkle with gingersnap crumbs

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Cooksnaps

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fenway @Fenway

on November 22, 2013 18:08

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.