Creamy Custard Pumpkin Pie

Source : Preheat Oven To 375for Pie Fillingcombine All Pie Ingredients Eggs Pumpkin Cream Sugars Spices Salt And Vanilla In A Food Processor And Process Unt...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : November 22, 2021

Step:

  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


Ingredients

  1. 1 9 inche pastry pie shell fit into pie pan and chilled while making filling
  2. 3 large eggs
  3. 2 cup canned 100% pure Pumpkin
  4. 1 1/2 cup heavy cream
  5. 1/3 cup packed light brown sugar
  6. 1/2 cup granulated sugar
  7. 1 tsp ground cinnamon
  8. 1 tsp ground ginger
  9. 1/4 tsp of ground nutmeg and ground allspice and ground cloves
  10. 1/2 tsp salt
  11. 1 tsp vanilla extract
  12. 1 FOR WHIPPED CEAM TOPPING
  13. 1 cup heavy cream
  14. 3 tbsp confectioners sugar
  15. 1/2 tsp vanilla extract
  16. 1/2 tsp unflavored gelatin
  17. 1/2 cup crushed gingersnap cookies

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