Pumpkin Pie Custard
- 1 cup milk
- 1 1/2 cups canned, mashed pumpkin
- 1/4 cup heavy cream
- 2 Tbsp sugar
- 2 eggs
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Whipped cream for topping
Preheat oven to 325 degrees. In a blender or food processor, combine milk, pumpkin, sugar, eggs and spices. Pour into a medium bowl, and slowly mix in heavy cream. Pour into greased custard cups, in whatever size you chose. Bake in oven for 30 minutes or until knife inserted in center comes out clean. Add a dollop of whipped cream on top of each serving. Serve warm or cold (I prefer warm, with a cup of seasonally flavored tea).
Pumpkin Meringue Pie
- For the Pie:
- 9 inch deep dish pie crust (you can make your own or buy one pre-made at the grocery store)
- 1 15 oz can of solid packed pumpkin (should come to about 2 cups)
- 1 cup heavy cream
- 1/2 cup milk (2% or whole works best!)
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- small sprinkle ground cloves
2. For the meringue
- 3 large egg whites (room temperature)
- 1/8 teaspoon cream of tartar
- 1/3 cup sugar
Preheat oven to 400 degrees. Put the pie crust on a sheet of aluminum foil, and bake in the oven for 15 minutes. Remove and prick the bottom of the crust with a fork several times to avoid puffing. Lower the heat to 375 degrees and bake for 10 additional minutes. Remove the crust and set it on a baking sheet until your filling is made. Reduce the heat to 350 degrees. (NOTE: if you are using a frozen crust, you only need to bake at 400 degrees for 10 minutes total).
In a large bowl, whisk all of the pie ingredients until well blended. Pour the filling into the crust. Put in the oven and bake for about 50 minutes, until it’s puffy around the sides, and set in the center (use a knife or toothpick to pierce the pie, and if it comes out clean it’s ready). Remove the pie and place it on a wire rack to cool. Raise the oven temperature back to 375 degrees.
While the pie is cooking, start making the meringue. In a medium bowl, use an electric mixer (medium speed) to beat the egg whites for about 2 minutes, or until they’re frothy. Add the cream of tartar and continue to beat for another 2-3 minutes (soft peaks will begin to form). Slowly blend in the sugar, then increase the mixer’s speed to medium-high, and beat until for another 2 minutes (the egg whites should be stiff and glossy).
Spoon the meringue onto the pie,and use the spoon to form small peaks. Return to the oven and bake for about 10 minutes, until the meringue is golden brown. Let the pie cool, and enjoy!
