Try this Pumpkin Custard Pie recipe.
- Carbohydrate 211.928828626068 g
- Cholesterol 62.7000000405768 mg
- Fat 19.5340199811687 g
- Fiber 23.4667379935838 g
- Protein 31.4656057506045 g
- Saturated Fat 11.3411531806497 g
- Serving Size 1 1 recipe (1222g)
- Sodium 1246.65123739085 mg
- Sugar 188.462090632484 g
- Trans Fat 2.17372338615991 g
- Calories 1115 calories
Step-by-step
- 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.
Can I double this batter and bake two pies at once without altering the oven temperature? Scaling custard fillings requires careful math regarding egg-to-liquid ratios. Doubling the eggs, milk, and pumpkin puree alters the thermal mass inside the pie crust. Baking multiple pies simultaneously introduces cold spots and humidity pockets in residential ovens. Convection settings help circulate heat evenly if baking two pastry plates on separate racks. Rotate the pie pans halfway through the fifty-minute baking window to counteract uneven heating elements. Watch the dairy content carefully when substituting milk types. Whole milk provides enough fat to stabilize the egg proteins during coagulation. Skim milk creates a watery custard that risks weeping liquid during cooling. Test the center by inserting a thin knife blade midway between the edge and the core. Clean extraction signals proper protein setting, while wet residue demands extra minutes in the 375 degree F heat. Cool the finished pastry completely on a wire rack before slicing to allow the starches to fully gel.
