I can’t possibly let you all finalize your Thanksgiving Menus without giving at least one more fabulous pie option for your spread. I’m always in charge of pies for the feast we have at my sister’s, and I get so excited planning the menu each year to see what needs to stay or what needs to go. I always make an Apple Pie of some sort, usually Salted Caramel Apple Pie, but this year I’m definitely making the Cheddar Streusel Apple Pie because it kinda blew me away and I think everyone will love it. I do a classic Pecan Pie for my brother-in-law who loves it so much, something Pumpkin (last year it was this Pumpkin Mousse Torte,) and then the 4th is a wild card. Last year I made Blackberry Cranberry Crisp Pie but with Raspberries instead and everyone adored it. I’m thinking that needs to me on the menu as well. Why is it so hard to decide?? I am excited to have one more Pumpkin Pie option in the mix, something with the flavors everyone wants, but with enough of a special flare to make it a bit different. I adored this pie and don’t think I have any choice but to make it again next week.
My vision here was something similar to a banana or chocolate cream pie. A standard buttery, flakey crust with a thick layer of custard, in this situation a creamy pumpkin custard full of fall spices, and then pillowy whipped cream on top. I decided to make it extra fancy when it came to garnishing by swirling some Salted Caramel Sauce into the whipped cream and then sprinkling it with salted pecans. Those little touches were fabulous but I can honestly say even just on it’s own this pie is bursting with flavor. The creamy custard gave a texture I really prefer to standard pumpkin pie- so so creamy and fluffy. This pie is a new favorite for sure!
- 1 single layerpie crust
- 2 cups whole milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 3/4 cup sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/4 cups solid-pack pumpkin
- 1 tablespoon unsalted butter
For the topping:
- 1 cup heavy cream whipped to stiff peaks
- 2 tablespoonsCaramel Sauce
- Crushed pecans (optional)
- First pre-bake your pie crust. Roll it out into an 11 inch circle and drape it over your pie dish. trim/fold over the edges and crimp/decorate them as desired. Use a fork to prick the bottom all over. Stick the crust into the freezer for about 5 minutes while you preheat the oven to 375F.
- Fit the crust with a piece of foil or parchment and fill it with pie weights or dried beans.
- Bake for 15-20 minutes or until the edges start to turn golden. Remove the foil/parchment/weights and bake for another 5-15 minutes or until the crust has dried out a bit and is golden all over.
- Allow the crust to cool while you make the filling.
For the Filling:
- Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/2 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
- Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a heat proof bowl or measuring cup.
- Slowly pour 1/2 cup of the warm milk mixture into the yolk mixture, whisking constantly. Gradually add in the remaining milk, continuing to whisk.
- Return the entire mixture to the pan. Cook over medium heat, whisking constantly, until very thick and bubbling like lava,, 3-6 minutes. Turn off the heat and whisk in the pumpkin and butter.
- Pour the filling into the pie shell and cover with plastic wrap, pressing it directly onto the top of the custard.
- Chill for at least 4 hours or overnight.
- When ready to serve, dollop on the whipped cream*, drizzle with caramel sauce if desired and sprinkle on the pecans.
*If you are skipping the caramel garnish I would add a little powdered sugar or maple syrup to your whipped cream
Recipe adapted from Martha Stewart