19 October 2012

Magic Pumpkin Custard Pie

My mom was talking to an old friend the other day about my blog and he mentioned a pie kinda like this one to her.  He said he and his grandmother used to make it together completely from scratch.  Their pie had a crust, though.  He helped make the crust.  I thought about how wonderful it would be, though, to have a pumpkin pie, but not have to fuss with the time or effort of a crust.  This pie is also a little bit better for you since it's missing all that butter from the crust.  The filling is a lot like a traditional pumpkin pie, but about a hundred times lighter and airier.  It's like pumpkin mousse and pumpkin pie had a baby.

my favorite pie/tart dish
This does take a little effort since you have to whip the egg whites separately and then fold them into your pumpkin mixture.  If you hesitate making anything that has this step, please don't be intimidated.  You don't have to treat the egg whites like they are made of glass.  Just keep folding the mixture with your spatula going down the center to the bottom of the bowl, then bringing it up the side of the bowl to the top.  Keep rotating your bowl to get it evenly mixed.  Most importantly, though, is to take your time.  Don't get in a hurry.  There is not limit to the number of times you can fold it.  If you take your time, you are almost guaranteed to fold those egg whites in properly.

There is another pie I make called a Miracle Pie, which is like a coconut pie, and it magically makes its own crust.  This pie does the same thing, as you end up with a layer on the bottom that is remarkably crust-like.  It makes serving it up really nifty and cuts the hands on time for this pie down to about 15 minutes.  It's magical.

Magic Pumpkin Custard Pie
Makes a 9" pie or tart

Print me, Please!!!

the mixture before the milk and egg whites were added
1 cup pumpkin puree (not pie filling)
4 tsp all purpose flour
2 eggs, separated
1/2 tsp salt
1 cup sugar
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 c milk

Preheat the oven to 400°.

In a large bowl, mix together the pumpkin, flour, egg yolks, salt, sugar, nutmeg, cinnamon, and milk.  Beat well until thoroughly combined.  Be careful -- the mixture will be pretty liquidy, so it can slosh out of the bowl.  In a separate large bowl, beat the egg whites just until stiff peaks form (this means that when you lift the beater(s) out of the egg whites, they will stand at a peak without drooping).  Fold the egg whites into the pumpkin mixture.

Pour the mixture into a lightly greased 9" pie plate or tart pan (without a removable bottom).  Bake for 10 minutes; lower the oven temperature to 350° and bake for an additional 30-40 minutes, or until a knife stuck in the center comes out clean.  Remove from oven and let cool completely in pan on a wire rack.

Serve with sweetened whipped cream and sprinkled with a little extra cinnamon.


  1. I think I'll be making this soon, I'll let you know how it turns out :)

    1. Let me know how it goes! I can't wait!



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