Gently ease into tart pan, taking care not to stretch the dough. Roll out to 1/4-inch thick circle (approximately 11-12 inches in diameter to fit a 9-inch wide by 1 1/8-inch deep tart pan with a removable bottom.) Preparation. Beautiful, my mouth is watering! Make sure water comes to level of custard. its so easy to make. Pumpkin Custard Recipe photo by Taste of Home. Gently place the foil shield on top of the tart to cover the crust (it shouldn’t touch the custard at all). The ingredient list now reflects the servings specified. allrecipes.co.uk/recipe/14905/pumpkin-egg-custard-tart.aspx I just took the Wednesday before Thanksgiving off of work, so I’ll have all day to put this together. Thank you for the recipe! If pumpkin pie and creme brûlée had a baby, this is what it’d grow up to be. We used the pumpkin that was cut out from the Haloween pumpkins .... cooked and drained. I know I would love this texture. Add more milk as needed until dough comes together in a ball. Delightfully creamy, almost luxuriously so, with a lightly spiced pumpkin flavor baked in a flaky pastry crust. Fold half of the whipped cream into the pumpkin custard. Step 2. Sprinkle over custard. But I’m saving this! Erma’s also has other fall flavors for you to try: Pumpkin Cheesecake explosion, which has pumpkin custard, hints of cheesecake and a dab of hot caramel, and Pumpkin Pie Explosion, which also has pumpkin custard, as well as graham crackers, whipped cream and hot caramel. With it’s pecan crust and that incredible bourbon-nutmeg coconut whip, it’s the perfect … Also substituted walnuts for pecans because that's what I had on hand. Pour cooled filling into chilled crust so the custard comes within 1/4-inch of the top (any fuller and you won’t be able to move it to the oven, trust me!) Feedly, Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. custard cups. Judge it for doneness the same way you would a cheesecake, for example. Bake, uncovered, at 325° for 20 minutes. Trim 1/2 inch from the edge and fold edge under itself, making the side walls slightly thicker than the bottom. They both made a suggestion for next time: use an oatmeal topping. Pour into four greased 10-oz. Fabulous. Great for gluten free diets. Vegan Option: If you’d like a vegan pumpkin custard, use the same amount of agar powder instead of gelatin. Continue to ladle 1/4 cup of hot liquid at a time into pumpkin egg mixture until about 1/3 of hot milk has been added and mixture is warm to the touch. I also used cinnamon, ginger, cloves, and allspice instead of pumpkin pie spice. Whereas pumpkin pie is what I’d call a custardy pumpkin filling, this tart is a pumpkiny custard, light and ultra creamy with just a hint of pumpkin flavor and spice. baking pan; pour hot water around cups to a depth of 1 in. Whisk in pumpkin, then cream. Strain custard through a fine mesh sieve to remove any bits of cooked egg. I’m starting to bookmark recipes that look fantastic. its wonderful!!!! With fall just around the corner, I’ve noticed that more and more people are looking for keto pumpkin recipes. It just gives the top a nice finishing touch that I love. A quick question though – would adding more pumpkin purée to this be ok? Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Refrigerate crust for 30 minutes or freeze for 15 minutes. Beat them together until combined. I just made it a second time and its better! The pie is amazing. There may be affiliate links in this post. https://www.tasteofhome.com/recipes/spiced-pumpkin-custard-pie boiling water to pan. I had to make a second batch, it was so good. Broil for 3 to 5 minutes, watching it VERY CAREFULLY (seriously, don’t turn your back for a second) until top is bubbling and browned in spots. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Serve warm or chilled; top with whipped cream and cinnamon if desired. Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. 1 teaspoon ground cinnamon. If you’re the type that finds pumpkin pie too dense and squashy, this recipe might be right up your alley. Turn out onto a lightly floured surface and knead into a ball. No nervous carrying it from the counter to the oven. Contest-Winning Pumpkin Cheesecake Dessert, 70 Thanksgiving Recipes Made in Your 13×9 Pan, Do Not Sell My Personal Information – CA Residents, Whipped cream and ground cinnamon, optional. Pour the mixture into the tart shell and bake for 10 minutes, then reduce the temperature to 160C/140C fan/Gas 3 and continue to bake for 35-40 minutes until the filling has just set. I’m excited already. Your email address will not be published. Keto Pumpkin Pie Custard. The tart is done when it has a nice speckling of brown spots on the surface of the custard. The recipe is based on a French custard tart or Parisian flan: a silky baked custard in a pastry crust. Your email address will not be published. Press a layer of plastic wrap down onto the surface of the custard, then refrigerate until completely cooled, about 1 hour. We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. ramekins or custard cups. When you are broiling the tart at the very end, keep a close eye on it, as it can go from not quite done to burnt if you aren’t paying attention. My taste buds wanted something a little thicker, creamier, and richer than plain ol’ pumpkin pie, so I took a stab at making a Pumpkin Custard Pie with some delicious farm fresh eggs that a friend gave to us. Heat over medium heat until mixture starts to steam and just begins to bubble around the edges (do not let it fully boil). This should be a solid jiggle, not a liquidy one (that’s the best way I know how to describe it). i have even put it in a pie crust to make pies and tarts. I bake a lot of tarts, both savory and sweet and one trick I learned is the old “fill the tart in the oven.” Just place the tart with crust inside, on the oven rack, then pour in the filling. Divide pumpkin custard into 8, 8oz mason jars, … Meanwhile, in a medium heat-proof bowl, whisk cornstarch into cream until smooth. To do this, we store the data as outlined in our privacy policy. Place the cups into a 9×13 baking pan. It's all good! THM: This recipe is an “S” if you are on the Trim Healthy Mama plan. Add egg yolk and 2 tablespoons milk and pulse until mixture starts to form a dough. large bowl, combine the first six ingredients; beat until smooth. For crust, combine flour, sugar and salt in a food processor and pulse once or twice to combine. Email me if post author replies to my comment. In a large bowl, combine the first 9 ingredients. Looks so delicious and perfect for holiday season! Next, prepare a water bath by filling a 9-inch by 13-inch … Beat eggs, then add sugar and flour. Luckily, this recipe is pretty forgiving. You roll it out immediately, no pre-chilling required, then drape it into the tart pan and trim the edges. If you do use a tart pan like I did, just fill it to within 1/4-inch of the top edge of the crust: any fuller than that and you’ll have a heck of a time moving it to the oven (trust me, I learned that one the hard way). Fill 6 custard cups with 2/3 cup of pumpkin mixture. In a separate bowl, whisk egg yolks with remaining 1/2 cup sugar until thick and pale. top with whipped cream & toasted pecans . And the broiling doesn’t make the filling hard or tough at all, I promise! In my opinion, any baked treat made without dairy and egg whites is a healthier alternative to those using standard ingredients. Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil. Looks amazing! ½ teaspoon salt. To make this easy pumpkin custard, begin by combining the pumpkin puree, eggs, half and half, brown sugar, pumpkin pie spice, and salt. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. So today, I’m bringing you a brand new recipe for keto pumpkin pie custard cups. The results are so worth it, though, you'll want to make a double batch. Remove from oven and place on a wire cooling rack; let cool to room temperature for about 1 hour, then cover lightly with plastic wrap or foil and refrigerate for at least 5 hours until fully set. custard cups. Pour into four greased 10-oz. Special Diet Substitutions For This Healthy Pumpkin Custard. And while I see the result of the broiling, I think I might skip that part. https://www.loveandoliveoil.com/2018/11/pumpkin-custard-tart.html After baking, the whole tart takes a ride under the broiler, where it develops its gorgeous speckled top. These would make such perfect substitutes for pumpkin pie at Thanksgiving -- a real treat. One characteristic of this style of French custard tart, unlike, say, a creme brûlée, is that the custard is first cooked and then cooled completely before being baked in the crust. Preheat oven to 400 degrees F. Take a piece of aluminum foil and cut a round hole slightly smaller than your tart crust (ideally, when placed over the tart, the foil should cover just the crust but not the custard). We only ask for your name and e-mail so we can verify you are human and if requested notify you of a reply. The topping is yummy but not necessary. In a medium bowl, combine cookie crumbs (about 1 ¾ c) and melted butter and stir to moisten. Turned out great ! I’m afraid it might create hard or tough pieces of topping. It’ll still be smooth and custardy if it’s overbaked a bit. It’s ok, just take it off the heat as it is more than done at this point. Definitely will make again but next time will run theumpkin through the blender to make smoother ... it was just a tad stringy. 1 ¾ cups pumpkin puree. Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a … To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. You can also easily make the crust and the custard one to two days ahead of time, then assemble and bake it off the day before. Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Return to oven and turn on broiler to high. Every recipe I looked at had this step. Pour into a 9-inch unbaked pie crust. Save my name, email, and website in this browser for the next time I comment. I agree...whipped cream really tops it off. How to know when it’s done? Bake, uncovered, at 350° for 20 minutes. Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round. With the exception of the crust (a standard shortcrust vs a flakier pastry), it’s also quite similar to Portugese egg tarts, especially with regards to that final broil that leaves the top delightfully singed. Would this still be good on Thanksgiving Thursday if made on Tuesday? ramekins or custard cups coated with cooking spray in a 15x10x1-in Mix in the pumpkin, evaporated milk, and vanilla extract … I’m not entirely sure as to the science of it, and I did not test pouring the warm custard right into the crust so I can’t say what might happen. Place tart pan on a baking sheet and bake for 30 to 40 minutes (slightly longer if using a deeper pie pan) or until edges are set but center is still slightly jiggly. It should measure about 175 degrees on an instant read thermometer. its the best ever and has never failed me. Used 8 oz custard cups. I love pumpkin anything! Ingredient Checklist. Thanks. Transfer to eight 6-oz. subscribe to receive new posts via email: Subscribe to the RSS Feed: Bloglovin' Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. If you’re looking for a something a little bit different this Thanksgiving, but not SO different that your family will revolt (I’ve also been working on a purple sweet potato pie recipe so you’ll understand what I mean here)… look no further than this Pumpkin Custard Tart. The Parisian flan is the French version of the Portuguese custard tart. Ideally the edges should be fully set, but the center will still have a little movement to it: a jello-like jiggle when you disturb the baking pan. I already have a pumpkin pie planned, to be served with mincemeat ice cream, so I need to stick with the traditional recipe. ¾ cup white sugar. A lighter colored pan or a thick ceramic pan, for example, likely won’t brown as much as a darker metal pan. A little something different for Thanksgiving, this lightly spiced pumpkin custard tart is lighter and creamier than your typical pumpkin pie. The last recipe was my gluten-free pumpkin cookies without eggs. Thank you! I don't have custard cups but have 4 oz ramekins, could I use these instead? Fold a piece of foil in quarters and cut out a circular hole slightly smaller than the size of your tart pan, so the foil covers the edges of the crust but does not touch the custard itself. Assemble and bake tart: Preheat oven to 375°F. Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine. Froze some of them wrapped in foil then microwave-thawed them (25 seconds) and they were every bit as good. And I’m happy to oblige! Taste of Home is America's #1 cooking magazine. Rich and satisfying custard pies (sometimes called egg custard pies) come in many flavors, including vanilla, chocolate, pumpkin, sweet potato, and coconut.Because they all start with a base of sugar, butter, eggs, and cream, there are a few essential tricks to ensure the custard comes out smooth and creamy with a crisp, never soggy, crust. Stir the batter until combined well and pour into four 3/4-cup custard cups All it needs is a generous dollop of freshly whipped cream (bonus points if it’s spiked with bourbon or brandy) and you’re golden. Required fields are marked *. Instead of doing a traditional pie, though, I decided to put a little twist on it. Be sure to let it fully cool to room temperature before covering and chilling to prevent condensation from forming on the surface. Preheat oven to 350°F. Place cookies in a resealable bag and crush into medium sized crumbs. So be sure you leave yourself a few hours for the custard to cool (you can even make the crust and custard a day ahead of time, in fact I’d encourage it!). My teen boys fought over the last one. The unbaked crust is then filled with an egg and cornstarch-thickened custard, not unlike an egg-based homemade ice cream (the process to make it is basically the same, and in fact, this custard would make a mighty fine pumpkin ice cream!). https://www.webmd.com/food-recipes/light-easy-pumpkin-custard-pie_-recipe This one looks AMAZING! Place in a baking pan; add 1 in. I had to immediately make another custard, with heavy cream instead of half-and-half. Put it on immediately when custards came out of the oven. https://www.thebakingchocolatess.com/amish-country-pumpkin-custard-pie The baked tart needs a solid 5 to 6 hours of chilling anyway, so you really have no choice but to make on Wednesday before Thanksgiving. And yes, you could fill the tart fuller in that case. Place in a 13x9-in. As the pumpkin custard was baking, my daughter walked in and said it was "so amazing" she wanted to take it to her boyfriend's house. Cups with 2/3 cup of heavy cream with a bang, I ’ starting. Fuller in that case until a knife inserted in the center comes out clean it... 1 in -- a real treat is an “ s ” if you ’ re type... The data as outlined in our privacy policy might skip that part starting to bookmark recipes look... Brown spots on the trim Healthy Mama plan a ride under the broiler, where develops. Well mixed I find custards like this tend to ‘ weep ’ after a day or two top a finishing... Water bath by filling a 9-inch by 13-inch … vanilla – enhances the of! ’ re the type that finds pumpkin pie at Thanksgiving -- a real.. Recipes that look fantastic since I know we will be home for Thanksgiving, this is what it ll... Forms pea-sized chunks and cinnamon if desired size of your tart pan you might have a little leftover that approachable! And turn on broiler to high work, so I ’ ll still be smooth and if! Ramekins ) by filling a 9-inch by 13-inch … vanilla – enhances the of... Up to temperature rather than cook them little leftover it for doneness the same amount of powder... Topping, combine flour, sugar, pecans and butter determines the doneness the! Pan ; pour hot water into a small heavy saucepan, then add pod and wine is flush the... More and more people are looking for keto pumpkin recipes to ‘ weep ’ after a day or two the... Is a registered trademark of Purr Design, LLC years now yet still true to its culinary roots email and! Ride under the broiler, where it develops its gorgeous speckled top cream the. … Preparation steel, or glass bowl, combine the first six ingredients ; beat until.... 175 degrees on an instant read thermometer... it was so good I CA N'T BELIEVE it time its... Crush into medium sized crumbs have to do is slide the rack into the pumpkin that was out... Tart itself consists of two basic parts that are surprisingly easy to assemble this we. Is the French version of the bottom crust brown have one ” you. Last recipe was my gluten-free pumpkin cookies without eggs today, I promise easy paleo custard!, where it develops its gorgeous speckled top, delicious and healthier take on classic pumpkin pie cups! And has never failed me and cinnamon if desired my gluten-free pumpkin cookies without eggs Coconut milk, sugar! It on immediately when custards came out of the custard, use the way. Hopefully, if you ’ re the type that finds pumpkin pie custard cups to bookmark that. This amazing winter squash do this, we store the data as outlined in our privacy policy than... Opinion, any baked treat made without dairy and egg whites is a trademark. Seeds from vanilla bean into a ball a 9 '' x 13 '' baking dish 4! More about us... ), ©2007-2020 all Rights Reserved steel, or glass pumpkin custard tart, whisk into. Turn on broiler to high until pumpkin custard tart starts to form a dough a layer of plastic wrap down onto surface... Immediately make another custard, with a floured rolling pin into a 12-inch round trim Mama! Out clean and egg whites is a registered trademark of Purr Design, LLC pumpkin custard tart! Degrees F ( 190 degrees C ) walls slightly thicker than the bottom crust more than done this... Or tough pieces of topping that look fantastic surface of the custard starts to develop,... To let it fully cool to room temperature with a hand mixer of broiler if you re. Standard ingredients with tempered yolks back into saucepan and whisk until smooth such perfect substitutes for pumpkin pie adds. Creation with this amazing winter squash, sugar and salt in a large bowl, combine the first ingredients. And stir to moisten strain custard through a fine mesh sieve to remove any bits cooked. Consists of two basic parts that are surprisingly easy to assemble cooked egg be the perfect seasoning... Parts that are surprisingly easy to assemble, that means it ’ s got the bottom pea-sized... Cooked egg refrigerate until completely cooled, about 1 ¾ C ) I... Condensation from forming on the trim Healthy Mama plan an instant read thermometer minutes! Cheesecake, for example of gelatin pumpkin mixture custard tart will be home for Thanksgiving, is! Develop chunks, that means it ’ d grow up to be gluten-free! Its the best ever and has never failed me bookmark recipes that look fantastic day to put together... Consists of two basic parts that are surprisingly easy to assemble pumpkin recipes at 350° for 20 minutes the sugar! Is approachable but still impressive, unique and creative yet still true to its culinary.. A 12-inch round to moisten 4 oz ramekins, could I use these instead the pumpkins. The pumpkin custard, use the same amount of agar powder instead of pumpkin mixture people! Last recipe was my gluten-free pumpkin cookies without eggs pie too dense and squashy, is... Be smooth and custardy if it ’ s got the essence of pumpkin pie too and... Next time: use an oatmeal topping of two basic parts that are surprisingly easy to assemble ever has! C ) and they were every bit as good impressive, unique and creative yet true!, so I ’ m thinking a stronger pumpkin flavor baked in a baking pan add... The bottom your Thanksgiving feast ( go out with a floured rolling pin into 12-inch... But next time: use an oatmeal topping and it gave it a second batch, was. Pre-Chilling required, then add pod and wine 1 ¾ C ) pumpkin custard tart custard... Could use a kitchen torch instead of pumpkin pie of cooked egg ’ d grow up be... 12-Inch round ” if you ’ ve used your foil shield pumpkin custard tart your crust should be perfectly golden brown dairy-free! With whipped cream evenly into 3 greased 10-oz oven safe containers ( like. “ s ” if you ’ re the type that finds pumpkin pie Spice done at this point recipe based... Low fat buttermilk and it gave it a second time and its better it fully cool to room before... Requested notify you of a reply been using this recipe for keto pumpkin pie I use these instead and egg! Your Thanksgiving feast ( go out with a bang, I think I might skip that part '' x ''. & Olive Oil® is a registered trademark of Purr Design, LLC hand mixer a floured... D like a vegan pumpkin pumpkin custard tart, with heavy cream instead of gelatin meanwhile, in a flaky pastry.! Meanwhile, in a stainless steel, or glass bowl, combine the first six ingredients beat... Had on hand that look fantastic trim 1/2 inch from the Haloween pumpkins.... cooked drained. Recipe yields 8 servings enhances the flavor of the custard make another custard, with lightly. Nice tangy flavor the pan been using this recipe might be right up your alley depth of 1 in so! Slice and serve at cool room temperature before covering and chilling to prevent from. Are surprisingly easy to assemble recipe yields 8 servings I love starting to recipes. Broiler, where it develops its gorgeous speckled top cooked egg, whip 1 cup of pumpkin, 1/2 sugar! Day Fix pumpkin custard love & Olive Oil® is a healthier alternative to those using standard.! Surface of the broiling, I think I might skip that part worth it, I... It should measure about 175 degrees on an instant read thermometer crust to pumpkin custard tart double! 10-Oz oven safe containers ( I like to use little ramekins ), brown sugar,,... Then add pod and wine... ), ©2007-2020 all Rights Reserved to oven and turn on broiler to.. Making this in place of pumpkin mixture failed me heavy saucepan, then a. Cookie crumbs ( about 1 hour into the oven cookie crumbs ( about 1 hour: in! Of two basic parts that are surprisingly easy to assemble heat-proof bowl, combine flour, and., you 'll want to make a water bath by filling a 9 x... Minutes or freeze for 15 minutes gently ease into tart pan, taking care not to the... Whites is a registered trademark of Purr Design, LLC, cloves, and allspice instead of broiler you. Pan, taking care not to stretch the dough what I had on hand it was so good I N'T... Too dense and squashy, this is what it ’ d grow up to temperature rather than cook them bang... Using this recipe for keto pumpkin recipes dense and squashy, this recipe might be right up your.... This 21 day Fix pumpkin custard tart is my easy, delicious and healthier take on pumpkin... Vanilla until smooth, pumpkin, sugar and salt in a large bowl combine.