It may not officially be fall yet but it sure does feel like our favourite season, and with Thanksgiving only a few short weeks away we wanted to share another delicious recipe for dessert. This year the theme seems to be baking untraditional versions of traditional Thanksgiving desserts. Last week was our Apple Galette recipe instead of pie and this week we are sharing our Pumpkin Pie Custard recipe for a deconstructed version of this holiday favourite.
Pumpkin pie is one of the easiest pies to make which is why we’ve never understood buying it from a grocery store. We aren’t snobby about much but when it comes to store bought pumpkin pie my family just can’t do it. If you love store bought pie then enjoy, but if you try this easy pumpkin custard you may never go back.
As a child my mom’s nickname was pumpkin which is very appropriate as pumpkin pie is her absolute favourite. Every Thanksgiving mom makes pumpkin pie, some years she makes her own pastry, other years she might use store bought pie or tart shells (we aren’t snobby about store bought pastry). Now however we prefer to deconstruct the pies as there are some fun benefits. You never have to worry about under baked or soggy pastry at the bottom and you can cut out both the pastry and custard into any desired shape. It makes for easy but impressive plating.
When you buy canned pumpkin at the store make sure you purchase pure pumpkin. Do not make the mistake of using canned pumpkin filling as all the ingredients have been added. Homemade custard or filling gives you control on the amount of spice used and will be richer because of the eggs and milk the recipe calls for. Make sure to read those labels carefully, we have once or twice fallen victim to purchasing pumpkin pie filling accidently. Emergency runs to the grocery store are never fun.
When we bake Mom and I prefer to weigh our ingredients as it is more accurate, when measuring the pumpkin, we do recommend using a scale. Pure pumpkin comes in 796 ml cans locally which is enough to make the equivalent of two pumpkin pies. For this recipe we call for 398ml of canned pumpkin, or if you are weighing it 398 g is the equivalent. This recipe is easily doubled but you may want to use a 9″ by 13″ baking pan. If you use a different size just remember that the thinner the custard is spread out the faster it will bake. Err on the side of caution and set your timer for the shortest amount of time, you can always bake it for a little longer but once overbaked there is no turning back.
If you want to make a traditional pumpkin pie this recipe will work in that application as well. Not a fan of making pastry? We totally understand, you can always use store bought pastry. We hope this recipe and steps below will show you how easy it is to make this version of a classic Thanksgiving dessert. Let us know if you have given it a try! It would be wonderful to hear from you.
Custard Ingredients
2 large eggs
398ml/g pure pumpkin (½ of a 796ml/g can)
1 cup light brown sugar packed
1¼ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp cloves
¼ tsp salt
2 tbsp all-purpose flour
¾ cup evaporated milk
In a small bowl whisk brown sugar, spices, and flour until combined.
Adding the spices early in the process is important. If you were to wait until the wet ingredients are added the spices will clump together and float to the top of the custard. By incorporating them now you will avoid that situation.
Lightly whisk the eggs before adding them to the pumpkin puree. Gently combine the eggs and pumpkin. Be careful not to whisk air into the mixture, if you do your custard will puff up and crack.
Stir in the dry ingredients until combined.
We prefer to use whole evaporated milk as it adds richness to the custard but skim will work as well.
Slowly whisk in the evaporated milk ⅓ of the amount at a time. This will prevent clumping and allow for a silky smooth custard.
Spray your pan with cooking spray. We used an 8 inch square pan. Bake for 30-40 minutes in a 350°F oven. A knife should come out clean and the center should only slightly jiggle.
Pastry Ingredients
1½ cups all-purpose flour
1 tbsp granulated sugar
¼ tsp salt
½ cup salted butter cubed
4-6 tbsp ice cold water
Measure ½ cup of cold water adding an ice cube or two before setting aside. Dice butter into ¼ inch cubes. In a large bowl whisk flour, sugar and salt. Rub in butter using tips of fingers or a pastry blender. If you are using your fingers work quickly, the heat from your hands can soften the butter. Mix until crumbly with pea size pieces.
Stirring with a fork sprinkle 4 tablespoons of the ice-cold water, gradually adding 1 to 2 more until the mixture comes together. Always start with less water as the amount needed may vary. Once most of the pastry has come together tip it out onto your counter and quickly knead until the flour is fully incorporated. Be careful not to over work as this will result in a tough pastry.
Flatten into a disk, wrap in plastic wrap and chill the pastry for 30 minutes to an hour.
On your floured surface roll out your pastry 14 inches in diameter
When rolling out your pastry start in the center of the dough working your way out. Rotate as you roll to keep it from sticking.
Using cookie cutters you can cut out any shape you like, squares, circles, or maybe even pumpkins. Place them on a baking sheet lined with parchment paper. If you don’t have cookies cutters you can always cut the pastry into the desired shape. The outcome will be rustic and equally delicious.
Work quickly, you don’t want the pastry to warm up. Sometimes we place the cookie sheet in the fridge to make sure the pastry is nice and cold before going into the oven.
For as long as I can remember mom always had cinnamon and sugar in the pantry. Sometimes it would be sprinkled on a pie, other times on our toast in the morning. If you want to have some on hand whisk together 1 tablespoon ground cinnamon with 4 tablespoons of granulated sugar. Or if you want a smaller amount you can mix together 1 teaspoon of cinnamon to 4 teaspoons of sugar. Set aside for the next step.
Before placing them in the oven brush the pastry with an egg wash, milk or cream and then sprinkle with the cinnamon sugar.
Bake for 15-25 mins in a 350°F oven. Time may vary depending on the size.
The pastry should be golden brown on the top and bottom. If the pastry looks a little transparent put it back in for a few more minutes.
For extra crispy pastry consider using a dark pan as they heat up quickly.
The pastry is best eaten that day. If you do have leftovers you can always throw them back into the oven for a few minutes to warm and crisp them back up.
When serving try using different shaped cookie cutters to make this dessert look easily make this dessert look impressive. You may have some odd shaped leftovers for later but that’s okay, it tastes just as good. Don’t forget the whipped cream! Enjoy. For more beautiful pictures scroll to the bottom.
Pumpkin Pie Custard
Ingredients
Pumpkin Custard
- 2 large eggs
- 398 g pure pumpkin (½ of a 796ml/g can)
- 1 cup packed light brown sugar
- 1¼ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp cloves
- ¼ tsp salt
- 2 tbsp all-purpose flour
- ¾ cup evaporated milk
Pastry
- 1½ cups all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- ½ cup salted butter cubed
- 4-6 tbsp ice cold water
Cinnamon Sugar
- 1 tbsp ground cinnamon
- 4 tbsp granulated sugar
Instructions
Pumpkin Custard
- In a small bowl whisk brown sugar, spices, and flour until combined. Adding the spices early in the process is important. If you were to wait until the wet ingredients are added the spices will clump together and float to the top of the custard. By incorporating them now you will avoid that situation.
- Lightly whisk the eggs before adding them to the pumpkin puree. Gently combine the eggs and pumpkin. Be careful not to whisk air into the mixture, if you do your custard will puff up and crack.
- Stir in the dry ingredients until combined.
- Slowly whisk in the evaporated milk ⅓ of the amount at a time. This will prevent clumping and allow for a silky smooth custard.
- Spray your pan with cooking spray. We used an 8 inch square pan. Bake for 30-40 minutes in a 350°F oven. A knife should come out clean and the center should only slightly jiggle.
Pastry
- Measure ½ cup of cold water adding an ice cube or two before setting aside. Dice butter into ¼ inch cubes. In a large bowl whisk flour, sugar and salt. Rub in butter using tips of fingers or a pastry blender. If you are using your fingers work quickly, the heat from your hands can soften the butter. Mix until crumbly with pea size pieces.
- Stirring with a fork sprinkle 4 tablespoons of the ice-cold water, gradually adding 1 to 2 more until the mixture comes together. Always start with less water as the amount needed may vary.
- Once most of the pastry has come together tip it out onto your counter and quickly knead until the flour is fully incorporated. Be careful not to over work as this will result in a tough pastry.
- Flatten into a disk, wrap in plastic wrap and chill the pastry for 30 minutes to an hour.
- On your floured surface roll out your pastry 14 inches in diameter. When rolling out your pastry start in the center of the dough working your way out. Rotate as you roll to keep it from sticking.
- Using cookie cutters you can cut out any shape you like, squares, circles, or maybe even pumpkins. Place them on a baking sheet lined with parchment paper. Work quickly, you don't want the pastry to warm up. Sometimes we place the cookie sheet in the fridge to make sure the pastry is nice and cold before going into the oven.
- Before placing them in the oven brush the pastry with an egg wash, milk or cream and then sprinkle with the cinnamon sugar. As mentioned above we like to make extra cinnamon sugar. Combine 1 tablespoon of cinnamon to 4 tablespoons of granulated sugar. Store the remainder in an air tight container.
- Bake for 15-25 mins in a 350°F oven. Time may vary depending on the size.
