Pumpkin Butter Custard Pie
By Tested and perfected in the Sur la Table kitchen
Images
Serves
1, 9 inch pie
Ingredients
The Perfect Pie Dough (recipe found here)
Filling:
3/4 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon kosher salt
3 large eggs
2 large egg yolks
1/3 cup granulated sugar
1, 10-ounce jar Sur La Table Pumpkin Butter
2 teaspoons vanilla bean paste or extract
Whipped cream for garnish, optional
Filling:
3/4 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon kosher salt
3 large eggs
2 large egg yolks
1/3 cup granulated sugar
1, 10-ounce jar Sur La Table Pumpkin Butter
2 teaspoons vanilla bean paste or extract
Whipped cream for garnish, optional
Procedure
To prepare the pie crust: Generously flour a work surface and place chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures 13 inches wide and ⅛ inch thick. Starting at one edge, roll the dough around the rolling pin and lay it gently on top of a 9-inch glass or ceramic pie pan. Gently press the dough into the bottom and sides of the pan. Use a pair of kitchen scissors to trim the dough so it overhangs the edge of the pan by 1 inch. Fold the overhanging dough under itself around the pan edge, then crimp or form a decorative border. Chill the lined pan for at least 30 minutes.
Preheat oven to 375°F and place a rack in the bottom third.
To par-bake the pie crust: Line the chilled pie shell with parchment paper and fill with pie weights. Make sure the weights reach up the sides to the rim of the pie and the parchment paper hangs over the edges of the crust. Bake the shell for 15 to 20 minutes, until the parchment from the dough easily (if it doesn’t, then bake another 5 to 6 minutes and check again). Remove the pan from the oven, and lift out the parchment and weights from the shell; set them aside to cool. Return the pan to the oven to continue baking the shell for about 10 minutes, until pie dough no longer looks wet. Transfer to a rack and cool slightly. Lower the oven temperature to 300°F.
To prepare filling: To a medium saucepan set over medium heat add milk, cream, and salt. Heat just until steam starts to rise from the surface and small bubbles form around the edge of the saucepan.
To a large mixing bowl add eggs, egg yolks, sugar, pumpkin butter, and vanilla; whisk until smooth. While whisking, slowly stream in the scalded milk mixture. Whisk until completely smooth.
To bake the pie: Set the baked pie crust on a rimmed baking sheet and then pour the filling into the baked pie crust. Carefully transfer to the preheated oven and bake for 35 to 40 minutes or until the custard is set while slightly wobbly in the center. Remove from oven and set on a wire cooling rack until completely cool (about 2 hours), then store in refrigerator until ready to serve.
Preheat oven to 375°F and place a rack in the bottom third.
To par-bake the pie crust: Line the chilled pie shell with parchment paper and fill with pie weights. Make sure the weights reach up the sides to the rim of the pie and the parchment paper hangs over the edges of the crust. Bake the shell for 15 to 20 minutes, until the parchment from the dough easily (if it doesn’t, then bake another 5 to 6 minutes and check again). Remove the pan from the oven, and lift out the parchment and weights from the shell; set them aside to cool. Return the pan to the oven to continue baking the shell for about 10 minutes, until pie dough no longer looks wet. Transfer to a rack and cool slightly. Lower the oven temperature to 300°F.
To prepare filling: To a medium saucepan set over medium heat add milk, cream, and salt. Heat just until steam starts to rise from the surface and small bubbles form around the edge of the saucepan.
To a large mixing bowl add eggs, egg yolks, sugar, pumpkin butter, and vanilla; whisk until smooth. While whisking, slowly stream in the scalded milk mixture. Whisk until completely smooth.
To bake the pie: Set the baked pie crust on a rimmed baking sheet and then pour the filling into the baked pie crust. Carefully transfer to the preheated oven and bake for 35 to 40 minutes or until the custard is set while slightly wobbly in the center. Remove from oven and set on a wire cooling rack until completely cool (about 2 hours), then store in refrigerator until ready to serve.
Pumpkin Butter Custard Pie
By Tested and perfected in the Sur la Table kitchen
Serves
1, 9 inch pie
Ingredients
The Perfect Pie Dough (recipe found here)
Filling:
3/4 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon kosher salt
3 large eggs
2 large egg yolks
1/3 cup granulated sugar
1, 10-ounce jar Sur La Table Pumpkin Butter
2 teaspoons vanilla bean paste or extract
Whipped cream for garnish, optional
Filling:
3/4 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon kosher salt
3 large eggs
2 large egg yolks
1/3 cup granulated sugar
1, 10-ounce jar Sur La Table Pumpkin Butter
2 teaspoons vanilla bean paste or extract
Whipped cream for garnish, optional
Procedure
To prepare the pie crust: Generously flour a work surface and place chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures 13 inches wide and ⅛ inch thick. Starting at one edge, roll the dough around the rolling pin and lay it gently on top of a 9-inch glass or ceramic pie pan. Gently press the dough into the bottom and sides of the pan. Use a pair of kitchen scissors to trim the dough so it overhangs the edge of the pan by 1 inch. Fold the overhanging dough under itself around the pan edge, then crimp or form a decorative border. Chill the lined pan for at least 30 minutes.
Preheat oven to 375°F and place a rack in the bottom third.
To par-bake the pie crust: Line the chilled pie shell with parchment paper and fill with pie weights. Make sure the weights reach up the sides to the rim of the pie and the parchment paper hangs over the edges of the crust. Bake the shell for 15 to 20 minutes, until the parchment from the dough easily (if it doesn’t, then bake another 5 to 6 minutes and check again). Remove the pan from the oven, and lift out the parchment and weights from the shell; set them aside to cool. Return the pan to the oven to continue baking the shell for about 10 minutes, until pie dough no longer looks wet. Transfer to a rack and cool slightly. Lower the oven temperature to 300°F.
To prepare filling: To a medium saucepan set over medium heat add milk, cream, and salt. Heat just until steam starts to rise from the surface and small bubbles form around the edge of the saucepan.
To a large mixing bowl add eggs, egg yolks, sugar, pumpkin butter, and vanilla; whisk until smooth. While whisking, slowly stream in the scalded milk mixture. Whisk until completely smooth.
To bake the pie: Set the baked pie crust on a rimmed baking sheet and then pour the filling into the baked pie crust. Carefully transfer to the preheated oven and bake for 35 to 40 minutes or until the custard is set while slightly wobbly in the center. Remove from oven and set on a wire cooling rack until completely cool (about 2 hours), then store in refrigerator until ready to serve.
Preheat oven to 375°F and place a rack in the bottom third.
To par-bake the pie crust: Line the chilled pie shell with parchment paper and fill with pie weights. Make sure the weights reach up the sides to the rim of the pie and the parchment paper hangs over the edges of the crust. Bake the shell for 15 to 20 minutes, until the parchment from the dough easily (if it doesn’t, then bake another 5 to 6 minutes and check again). Remove the pan from the oven, and lift out the parchment and weights from the shell; set them aside to cool. Return the pan to the oven to continue baking the shell for about 10 minutes, until pie dough no longer looks wet. Transfer to a rack and cool slightly. Lower the oven temperature to 300°F.
To prepare filling: To a medium saucepan set over medium heat add milk, cream, and salt. Heat just until steam starts to rise from the surface and small bubbles form around the edge of the saucepan.
To a large mixing bowl add eggs, egg yolks, sugar, pumpkin butter, and vanilla; whisk until smooth. While whisking, slowly stream in the scalded milk mixture. Whisk until completely smooth.
To bake the pie: Set the baked pie crust on a rimmed baking sheet and then pour the filling into the baked pie crust. Carefully transfer to the preheated oven and bake for 35 to 40 minutes or until the custard is set while slightly wobbly in the center. Remove from oven and set on a wire cooling rack until completely cool (about 2 hours), then store in refrigerator until ready to serve.