Dec 9, 2012 · Instead, I bake my pumpkin till soft, scoop it out into a bowl, and mash. I then freeze it in 2 cup quantities for later use. Because the pumpkin isn't pureed, it doesn't mix in with all the other ingredients, and tends to float to the top. The pie is delicious and using fresh pumpkin makes it so much better than store bought pie.

Jan 9, 2015 · It sounds like your custard was overcooked, causing the proteins to break down. This can easily happen when you make custard in a pan. By the time you realize it's happening it's too late. Try using a double boiler instead, or improvise one using a pot with water and a bowl. Also, don't cook it too long, it should still be somewhat runny when hot.

Nov 21, 2020 · Pumpkin pie filling is basically the same as a pumpkin custard. Some pumpkin custard recipes have a pecan topping, which would add some additional texture and flavor. The pecan topping is a mixture of pecans, brown sugar and melted butter, sprinkled on top of each custard before baking. Or you could make candied pecans as an optional topping ...

Nov 23, 2017 · I personally have always found pumpkin custard to be fairly forgiving. Messing up a measure may make for more/less dense, or a bit more prone to crack, but flavor seems to survive/ in your case, with low liquid, I would expect a bit dense and it might have cracked, but certainly worth eating.

6 cups pumpkin puree, from a real pumpkin (see below) 2 cups sugar; 3 teaspoons cinnamon; 2 teaspoons clove; 2 teaspoons allspice; 1 teaspoon ground ginger; 1 teaspoon mace or 1 teaspoon nutmeg; 1 teaspoon vanilla; 1 teaspoon salt (optional) 8 large eggs; 4 1/2 cups heavy cream or 4 1/2 cups evaporated milk; Roast the pumpkin and puree its flesh.

I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked custard made of the filling without the crust. I doubled the recipe and baked it in a souffle dish, using a water bath under the souffle dish. I baked it at 325F.

Nov 1, 2010 · My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of evaporated milk and cream, mace and cinnamon. There's quite a bit of liquid in total, and I find that the pie comes out a bit softer than I like.

Dec 18, 2016 · I also recently saw a pumpkin dessert, with a custard baked in a cleaned out pie pumpkin (flavors overall should be reminiscent of pie, and texture similar, just somewhat deconstructed). This is perhaps not so surprising, since the pie is something like a custard plus pumpkin paste - and I've seen successful pie filling be quite liquid, or ...

Pumpkin pie is basically a custard, removing the yolks could change the texture of the pie. Yolks contribute both proteins and fats to the pie which are important for the structure of the filling as well as its creaminess/smoothness. In general, two whites can be used to replace one whole egg.

Jul 6, 2015 · EDIT: Although the question title says "fruit pies," the question specifies a "fruit custard pie." The following answer relates to custard pies and other pies containing fillings with eggs and/or milk. Actual plain "fruit pies" generally contain enough sugar to prevent rapid spoilage and therefore often do not require refrigeration.