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Deep-Dish Pumpkin Custard Pie
Credit:
Robin Stein
Recipe Summary
prep: 35 mins
total: 6 hrs 40 mins
Yield: Makes one 9-inch deep-dish pie
Ingredients
Ingredient Checklist
Unbleached all-purpose flour, for dusting
1 disk Test Kitchen’s Favorite Deep-Dish Pate Brisee
1 cup pure pumpkin puree (from a 15-ounce can)
1 cup sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg, plus more for serving
1 teaspoon pure vanilla extract
3 large eggs, separated, plus 1 large egg white
3/4 cup whole milk
3/4 cup heavy cream
Lightly sweetened whipped cream, for serving
Gallery
Deep-Dish Pumpkin Custard Pie
Credit:
Robin Stein
Recipe Summary
prep: 35 mins
total: 6 hrs 40 mins
Yield: Makes one 9-inch deep-dish pie
Gallery
Deep-Dish Pumpkin Custard Pie
Credit:
Robin Stein
Deep-Dish Pumpkin Custard Pie
Credit:
Robin Stein
Deep-Dish Pumpkin Custard Pie
Recipe Summary
prep: 35 mins
total: 6 hrs 40 mins
Yield: Makes one 9-inch deep-dish pie
Recipe Summary
prep: 35 mins
total: 6 hrs 40 mins
Yield: Makes one 9-inch deep-dish pie
prep: 35 mins
total: 6 hrs 40 mins
prep:
35 mins
total:
6 hrs 40 mins
Yield: Makes one 9-inch deep-dish pie
Makes one 9-inch deep-dish pie
Ingredients
Ingredients
- Unbleached all-purpose flour, for dusting
- 1 disk Test Kitchen’s Favorite Deep-Dish Pate Brisee
- 1 cup pure pumpkin puree (from a 15-ounce can)
- 1 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg, plus more for serving
- 1 teaspoon pure vanilla extract
- 3 large eggs, separated, plus 1 large egg white
- 3/4 cup whole milk
- 3/4 cup heavy cream
- Lightly sweetened whipped cream, for serving
Directions
Preheat oven to 375 degrees with a rack in lower third. On a lightly floured work surface, roll out dough to a 13-inch round. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of dish. Crimp with fingertips. Refrigerate until firm, 30 minutes.
Blind-bake crust: Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 30 minutes. Carefully remove parchment and beans. Bake until light golden, about 5 minutes more. Transfer to a wire rack; let cool completely.
In a large bowl, whisk together pumpkin, 1/2 cup sugar, salt, spices, and vanilla until smooth. In a separate bowl, whisk egg yolks with remaining 1/2 cup sugar until thick and pale. Stir into pumpkin mixture just to combine; stir in milk and cream. With a handheld mixer or a stand mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Increase speed to medium-high and beat until stiff but not dry peaks form. Stir one-third of whites into pumpkin mixture. Gently fold in remaining egg whites until no streaks remain (do not overmix). Transfer to cooled crust and smooth top with a spatula.
Bake until puffed and golden brown on top and set at edges, but still slightly wobbly in center, 45 to 55 minutes (if pie is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 1 hour or, loosely covered, up to 1 day. Serve, with whipped cream and a light dusting of nutmeg.
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All Reviews for Deep-Dish Pumpkin Custard Pie
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All Reviews for Deep-Dish Pumpkin Custard Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Positive
Least Positive
Newest
