Custard Top Pumpkin Pie

A traditional pumpkin pie, enhanced with a custard top!

A thin layer of custard, enriches each bite.

A pumpkin pie is probably the most traditional Thanksgiving pie! Everyone expects to see it in the array of pie selections.  Although I like pumpkin in many forms, I am not a huge fan of pumpkin pie.  After two bites, the simplicity of the pie bores me.  I am sure folks who love pumpkin pie enjoy this aspect of the pie, that it is so simple.

Over the years, I have made many desserts that incorporate pumpkin to have with our Thanksgiving feast. Items like pumpkin cheesecake with a gingersnap crust, layered pumpkin cake, filled with whip cream and studded with candied walnuts, pumpkin coffeecake and chilled chiffon style pumpkin pies. However, ultimately, this is the pumpkin pie that I like to serve now at our feast.  It keeps things very traditional, it is simple to make, and can be made a day ahead, since chilling is necessary.

If you are a pumpkin pie lover, I hope you will give it a try!

As Always,

ENJOY!

1 pastry dough disk for 9" pie

Pumpkin filling

1 egg

1/4 cup sugar

14 tsp. salt

3/4 cup evaporated milk

1 tsp. pumpkin pie spice

1 15oz. can pumpking puree

Custard Layer

2 eggs

1/4 cup sugar

1/8 tsp. salt

3/4 cup evaporated milk

1/2 cup whole milk

1/2 tsp. vanilla

pinch nutmeg

  Preheat oven to 425 degrees.  Line pie pan with crust, creating a high crimped edge, so your fillings won't spill out.  Mix all ingredients for pumpkin filling. Pour filling into pie shell and bake for 30 minutes.  While pie is in the oven mix together the custard ingredients.  With a ladle, gently spoon custard mixture onto partially baked pumpkin filling. Spooning it near the edge of the pie where the filling is most set. Being careful not to break the set filling or you will have a marbled pie.  Lower the temperature to 350 degrees and bake for another 20 minutes.  Let cool to room temperature and cover and chill before serving.