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Creamy Custard Pumpkin Pie
Creamy Custard Pumpkin Pie

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We hope you got insight from reading it, now let’s go back to creamy custard pumpkin pie recipe. You can have creamy custard pumpkin pie using 17 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Creamy Custard Pumpkin Pie:
  1. Prepare 1 9 inche pastry pie shell fit into pie pan and chilled while making filling
  2. You need 3 large eggs
  3. Get 2 cup canned 100% pure Pumpkin
  4. You need 1 1/2 cup heavy cream
  5. Take 1/3 cup packed light brown sugar
  6. Use 1/2 cup granulated sugar
  7. Use 1 tsp ground cinnamon
  8. Get 1 tsp ground ginger
  9. Take 1/4 tsp of ground nutmeg and ground allspice and ground cloves
  10. Get 1/2 tsp salt
  11. Take 1 tsp vanilla extract
  12. Get 1 FOR WHIPPED CEAM TOPPING
  13. Prepare 1 cup heavy cream
  14. Prepare 3 tbsp confectioners sugar
  15. Provide 1/2 tsp vanilla extract
  16. Get 1/2 tsp unflavored gelatin
  17. You need 1/2 cup crushed gingersnap cookies
Instructions to make Creamy Custard Pumpkin Pie:
  1. Preheat oven to 375
  2. FOR PIE FILLING
  3. Combine all pie ingredients, eggs, pumpkin, cream, sugars, spices,salt and vanilla in a food processor and process until smooth, pour into pie shell bake 35 to 45 minutes or until pie is set and a tooth pick inserted in the center comes out with very little moisture on it
  4. Cool on wire rack and when cool, chill
  5. FOR TOPPING
  6. In a small bowl place 1 tablespoon cold water, add gelatin soften 5 minutes, Heat a small skillet big enough to hold gelatin cup to simmering, add softened gelatin cup and cook just until clear remove from heat. This will stabalize the whipped cream topping when you add it so it will last a few days chilled on pie.
  7. In a chilled bowl whip the cup heavy cream until it holds soft peaks, add confectioners sugar and gelatin being sure gelatin is still liquid beat until stiff peaks, add vanilla
  8. Top Chilled pie with whipped cream, sprinkle with gingersnap crumbs

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