Best Brown Sugar Almond Pumpkin Custard Pie Recipes

PUMPKIN CUSTARD PIE

Pumpkin Custard Pie image

This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.

Provided by SARALAUGHS52

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 9

Ingredients

1 ¾ cups pumpkin puree
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2 eggs, beaten
1 cup heavy whipping cream
½ cup milk
1 (9 inch) unbaked pie crust

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g

PUMPKIN CUSTARD PIE I

Pumpkin Custard Pie I image

An authentic Amish recipe!

Provided by Carolyn

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 10

Ingredients

1 (9 inch) pie shell
1 cup pumpkin puree
3 eggs
1 tablespoon all-purpose flour
¼ cup packed light brown sugar
½ cup white sugar
½ teaspoon salt
⅓ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 cups milk

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate.
Bake in preheated oven for 50 minutes, or until set in center.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.5 g, Cholesterol 74.6 mg, Fat 8.4 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 374.6 mg, Sugar 23.9 g

PUMPKIN CUSTARD

Pumpkin Custard image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

Steps:

In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.