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Pumpkin Pie Custard

Creamy pumpkin custard with crispy pastry, this is an easy but fun twist on a classic Thanksgiving desert.
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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.
Keyword Baking, Pies and Galettes, pumpkin