DEEP-DISH PUMPKIN CUSTARD PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Deep-Dish Pumpkin Custard Pie image

As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h40m

Yield Makes one 9-inch deep-dish pie

Number Of Ingredients 12

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

Steps:

  • 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.

Marisol Santiago
[email protected]

This pie was a hit at my Thanksgiving dinner! Everyone loved it!


Sarah Seebaran
[email protected]

This pie was so good! The custard was rich and creamy, and the crust was flaky and delicious. I will definitely be making this pie again.


Mdtamimhasan Hasan
[email protected]

This pie was amazing! The custard was creamy and flavorful, and the crust was flaky and buttery. I loved the hint of cinnamon and nutmeg in the custard. This is definitely a keeper!


Shahid Zafar
[email protected]

This pie was easy to make and turned out perfect! The custard was creamy and flavorful, and the crust was flaky and golden brown. I got so many compliments on it.


mubuuke soufiany
[email protected]

This pie was delicious! The custard was smooth and creamy, and the crust was flaky and buttery. I loved the hint of cinnamon and nutmeg in the custard. I will definitely be making this pie again.


SELNAN BINKAP
[email protected]

This pie was a hit at my Thanksgiving dinner! Everyone loved the creamy custard and flaky crust. I will definitely be making this pie again next year.


Faimula Shekh
[email protected]

I made this pie for my family and they all loved it! The custard was rich and creamy, and the crust was flaky and delicious. I will definitely be making this pie again.


Towfika Islam
[email protected]

This pie was so easy to make and it turned out so delicious! The custard was creamy and flavorful, and the crust was flaky and buttery. I loved the hint of cinnamon and nutmeg in the custard. This is definitely a keeper!


Tawhid Mir
[email protected]

I followed the recipe exactly and my pie turned out perfect! The custard was smooth and creamy, and the crust was flaky and golden brown. I got so many compliments on it. This is definitely going to be my go-to pumpkin pie recipe from now on.


Jessica Mungole
[email protected]

This pie was amazing! The custard was creamy and flavorful, and the crust was flaky and buttery. I loved the hint of cinnamon and nutmeg in the custard. This is definitely my new favorite pumpkin pie recipe!


Aftab
[email protected]

I've made this pie several times now, and it's always a crowd-pleaser. The custard is so smooth and creamy, and the pumpkin flavor is just perfect. I love that it's not too sweet, and the crust is always flaky and delicious. This is my go-to pumpkin


Funmilayo Adesina
[email protected]

This deep-dish pumpkin custard pie was a huge hit at our Thanksgiving dinner! The custard was rich and creamy, and the pumpkin flavor was perfectly balanced. The crust was flaky and buttery, and the whole pie was just the right amount of sweetness. I