This custard makes a delicious pie, but it’s also perfect baked in ramekins like a crème brulee for cute personal desserts. You can make the custard with canned pumpkin, but if you have the time to bake a sugar or custard pumpkin for your pie, the results will be even better. If you end up with too much baked pumpkin puree, freeze the extra, unseasoned, ready to be made another pie or some soup.
- Preheat the oven to 375 degrees. Blind bake the crust for 15 minutes. Set aside. Put an empty cookie sheet into the oven and lower the temperature to 350 degrees. You will use the cookie sheet in step 4.
- Put the pumpkin in a large bowl and sift the flour over it. Beat until blended.
- In a separate bow, using a whisk, beat together the heavy cream, maple syrup, eggs, sugar, salt, cinnamon, ginger, nutmeg, and vanilla. Pour this mixture into the pumpkin puree and beat to blend.
- Place the blind baked tart shell onto the hot cookie sheet. Pour the pumpkin mixture into the shell and bake on the cookie sheet in the center of the oven for 35 to 40 minutes until puffy and set. Let the pie cool in its dish on a wire rack. Serve.
- 1 Basic Whole Wheat Tart Crust (optional)
- 1½ cup pureed baked sugar pumpkin or custard pumpkin or 1 (15-ounce) can pumpkin puree
- 1½ tablespoons all purpose unbleached flour
- ¾ cup heavy cream
- ½ cup maple syrup
- 3 large eggs
- ⅓ cup dark brown sugar
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon vanilla extract
Ann's Tips and Tricks
If you have pastry left over, re-roll it, not too thin, and cut into shapes with a small cookie cutter. Bake for 10-15 minutes when you blind bake the shell. Take care not to let them get too dark. Decorate the top of the pie with them just before it has completely set. Return to the oven and cook for 5 to 10 minutes more.
Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!