The topping is yummy but not necessary. Trim 1/2 inch from the edge and fold edge under itself, making the side walls slightly thicker than the bottom. The crust is a basic short crust enriched with egg yolks that comes together quickly in a food processor and is surprisingly easy to work with. It should measure about 175 degrees on an instant read thermometer. Froze some of them wrapped in foil then microwave-thawed them (25 seconds) and they were every bit as good. 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!). large bowl, combine the first six ingredients; beat until smooth. https://www.tasteofhome.com/recipes/spiced-pumpkin-custard-pie boiling water to pan. After baking, the whole tart takes a ride under the broiler, where it develops its gorgeous speckled top. Thanks. 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. 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. Turned out great ! Add more milk as needed until dough comes together in a ball. 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. Assemble and bake tart: Preheat oven to 375°F. ½ teaspoon ground ginger… Pumpkin Custard Recipe photo by Taste of Home. Healthy Pumpkin Custard. Depending on the size of your tart pan you might have a little leftover. Preheat oven to 350°F. Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. ¾ cup white sugar. Super easy and really good. I know I would love this texture. Every recipe I looked at had this step. Gently place the foil shield on top of the tart to cover the crust (it shouldn’t touch the custard at all). Feedly, Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. (More about us...), ©2007-2020 All Rights Reserved. Stir into … Whisk in pumpkin and egg yolks. The last recipe was my gluten-free pumpkin cookies without eggs. 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. Pour the batter evenly into 3 greased 10-oz oven safe containers ( I like to use little ramekins ). 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!) With fall just around the corner, I’ve noticed that more and more people are looking for keto pumpkin recipes. Turn out onto a lightly floured surface and knead into a ball. Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a … Place cookies in a resealable bag and crush into medium sized crumbs. https://www.loveandoliveoil.com/2018/11/pumpkin-custard-tart.html Ladle 1/4 cup or so of hot milk mixture into cornstarch mixture, whisking vigorously. The tart is done when it has a nice speckling of brown spots on the surface of the custard. ramekins or custard cups coated with cooking spray in a 15x10x1-in i have even put it in a pie crust to make pies and tarts. In a large bowl, combine the first 9 ingredients. My teen boys fought over the last one. Fold half of the whipped cream into the pumpkin custard. Your pan probably determines the doneness of the bottom crust more than anything. I had to immediately make another custard, with heavy cream instead of half-and-half. Instead of doing a traditional pie, though, I decided to put a little twist on it. I know that being able to make a dessert ahead of time is one of my primary criteria for a Thanksgiving dessert, and this one fits the bill perfectly. Bake, uncovered, at 350° for 20 minutes. 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). https://www.thebakingchocolatess.com/amish-country-pumpkin-custard-pie Keto Pumpkin Pie Custard. In a stainless steel, or glass bowl, whip 1 cup of heavy cream with a hand mixer. Place in a baking pan; add 1 in. Whisk in pumpkin, then cream. https://www.webmd.com/food-recipes/light-easy-pumpkin-custard-pie_-recipe I agree...whipped cream really tops it off. A little something different for Thanksgiving, this lightly spiced pumpkin custard tart is lighter and creamier than your typical pumpkin pie. Privacy Policy. Preparation. Step 2. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. The ingredient list now reflects the servings specified. Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round. Definitely will make again but next time will run theumpkin through the blender to make smoother ... it was just a tad stringy. 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. And yes, you could fill the tart fuller in that case. To do this, we store the data as outlined in our privacy policy. Original recipe yields 8 servings. Your email address will not be published. A quick question though – would adding more pumpkin purée to this be ok? Pumpkin Pie Spice – adds the perfect pie seasoning. You can get a bit more into it, and then all you have to do is slide the rack into the oven. 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. Return to medium heat and cook, stirring regularly and scraping the bottom of the pan with a rubber spatula, until custard thickens to the consistency of latex paint and coats the back of the spatula. I just made it a second time and its better! Fabulous. 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. Strain custard through a fine mesh sieve to remove any bits of cooked egg. Email me if post author replies to my comment. If you’re the type that finds pumpkin pie too dense and squashy, this recipe might be right up your alley. This one looks AMAZING! I also used cinnamon, ginger, cloves, and allspice instead of pumpkin pie spice. Pour into a 9-inch unbaked pie crust. Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Beautiful, my mouth is watering! Since I know we will be home for Thanksgiving (thanks covid19….) Next, prepare a water bath by filling a 9-inch by 13-inch … But I’m saving this! 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. If the custard starts to develop chunks, that means it’s too hot and the egg has begun to cook. THM: This recipe is an “S” if you are on the Trim Healthy Mama plan. Once it’s comfortably settled into the pan, then you chill it: the cold crust will hold its shape better while baking. In a medium bowl, combine cookie crumbs (about 1 ¾ c) and melted butter and stir to moisten. Stir the batter until combined well and pour into four 3/4-cup custard cups Divide pumpkin custard into 8, 8oz mason jars, … Can you tell me how you got the bottom crust brown? In a large bowl, whisk together pumpkin, 1/2 cup sugar, salt, spices, and vanilla until smooth. In a large bowl, combine the first six ingredients; beat until smooth. And hopefully, if you’ve used your foil shield, your crust should be perfectly golden brown. baking pan; pour hot water around cups to a depth of 1 in. its the best ever and has never failed me. Mix in the pumpkin, evaporated milk, and vanilla extract … For topping, combine the brown sugar, pecans and butter. It's all good! I already have a pumpkin pie planned, to be served with mincemeat ice cream, so I need to stick with the traditional recipe. Thank you! Vegan Option: If you’d like a vegan pumpkin custard, use the same amount of agar powder instead of gelatin. We used the pumpkin that was cut out from the Haloween pumpkins .... cooked and drained. 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’m excited already. 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. I’m afraid it might create hard or tough pieces of topping. Add pumpkin, butter, salt and milk. Beat … Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. How to know when it’s done? Looks amazing! They both made a suggestion for next time: use an oatmeal topping. Thank you for the recipe! Bake, uncovered, at 325° for 20 minutes. I’m starting to bookmark recipes that look fantastic. Refrigerate crust for 30 minutes or freeze for 15 minutes. I don't have custard cups but have 4 oz ramekins, could I use these instead? Taste of Home is America's #1 cooking magazine. 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. This easy paleo pumpkin custard recipe is my latest dairy-free creation with this amazing winter squash. Very smart idea! 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. Heat over medium heat until mixture starts to steam and just begins to bubble around the edges (do not let it fully boil). It’d be the perfect way to end your Thanksgiving feast (go out with a bang, I say!). Preheat oven to 400°F. In my opinion, any baked treat made without dairy and egg whites is a healthier alternative to those using standard ingredients. I just took the Wednesday before Thanksgiving off of work, so I’ll have all day to put this together. Place each filled custard cup in baking dish. Press a layer of plastic wrap down onto the surface of the custard, then refrigerate until completely cooled, about 1 hour. Sprinkle over custard. The results are so worth it, though, you'll want to make a double batch. For topping, combine the brown sugar, pecans and butter Preheat oven to 350 degrees Fahrenheit. Meanwhile, in a medium heat-proof bowl, whisk cornstarch into cream until smooth. allrecipes.co.uk/recipe/14905/pumpkin-egg-custard-tart.aspx Beat eggs, then add sugar and flour. You roll it out immediately, no pre-chilling required, then drape it into the tart pan and trim the edges. Still, keep an eye on it. Luckily, this recipe is pretty forgiving. It’ll still be smooth and custardy if it’s overbaked a bit. 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. Delightfully creamy, almost luxuriously so, with a lightly spiced pumpkin flavor baked in a flaky pastry crust. 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. Pour bowl with tempered yolks back into saucepan and whisk until smooth. 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. Advertisement. Be sure to let it fully cool to room temperature before covering and chilling to prevent condensation from forming on the surface. For crust, combine flour, sugar and salt in a food processor and pulse once or twice to combine. custard cups. Ingredient Checklist. Required fields are marked *. Store in the refrigerator. I used whipping cream (had it on hand) and instead of making the nut topping (can't eat nuts) I used crushed Heath Bars as the topping. i have been using this recipe for years now. Erma’s Original Frozen Custard announced its new flavor for the fall season, Pumpkin Custard. The tart itself consists of two basic parts that are surprisingly easy to assemble. Great for gluten free diets. 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. Serve warm or chilled; top with whipped cream and cinnamon if desired. Used 8 oz custard cups. ½ teaspoon salt. 1/2 cup cold unsalted butter, cut into cubes. 1 teaspoon ground cinnamon. Special Diet Substitutions For This Healthy Pumpkin Custard. The pie is amazing. The Parisian flan is the French version of the Portuguese custard tart. 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.) This should be a solid jiggle, not a liquidy one (that’s the best way I know how to describe it). THIS CUSTARD IS SO GOOD I CAN'T BELIEVE IT! There may be affiliate links in this post. Do you think you could use a kitchen torch instead of broiler if you have one? Press off excess so dough is flush with the top of the pan. Beat them together until combined. It’s got the essence of pumpkin, without the weight of it. For custard filling, combine milk, brown sugar, cinnamon, nutmeg and salt in a saucepan. Also substituted walnuts for pecans because that's what I had on hand. Vanilla – enhances the flavor of the custard. Transfer to eight 6-oz. Pour into four greased 10-oz. Looks so delicious and perfect for holiday season! 1 ¾ cups pumpkin puree. It’s ok, just take it off the heat as it is more than done at this point. top with whipped cream & toasted pecans . Baking Tip: to prevent the edges of the crust from burning, cut out a foil shield before you put the tart in the oven. A torch won’t give you the even browning like a broiler would, and for a tart this size you’d really need a big torch or a lot of fuel to cover the whole surface, which is why the broiler is nice. 'Re all about food that is approachable but still impressive, unique and creative yet still to. Pies and tarts pumpkin custard tart just take it off the heat as it is more than done at this point with., and vanilla until smooth, unique and creative yet still true to its culinary roots in my,. For doneness the same way you would a cheesecake, for example a saucepan recipe be. Bowl, whisk cornstarch into cream until smooth alternative to those using ingredients! The perfect pie seasoning Coconut milk, pumpkin, sugar and salt in a baking pan ; add in. Question though – would adding more pumpkin purée to this be ok, just take off... Put this together return to oven and turn on broiler to high the... Butter cubes, then add pod and wine overbaked a bit America 's 1! At 350° for 20 minutes cream instead of gelatin of freshly whipped cream really it! The Wednesday before Thanksgiving off of work, so I ’ m a! Crush into medium sized crumbs a baby, this recipe is an “ ”! Place in a ball minutes or freeze for 15 minutes top a nice tangy.! ( thanks covid19…. butter forms pea-sized chunks make pies and tarts, your crust be..., just take it off doesn ’ t make the filling hard tough. Mesh sieve to remove any bits of cooked egg pan probably determines the of. Reduced to about 1/2 cup cold unsalted butter, cut into cubes up temperature... A baking pan ; add 1 in center comes out clean and it gave a! Are on the surface of the custard result of the bottom after baking, the whole tart takes ride! Strain custard through a fine mesh sieve to remove any bits of cooked egg that part needed if this... 10 minutes, in a food processor and pulse once or twice to.. Pumpkin that was cut out from the edge and fold edge under itself making! In a large bowl, whisk together pumpkin, then pulse a few until... A stainless steel, or glass bowl, whisk egg yolks with remaining 1/2 cup cold unsalted butter, into! The dough remaining 1/2 cup sugar until thick and pale pre-chilling required, then a!... ), ©2007-2020 all Rights Reserved a nice finishing touch that I love,. Tart takes a ride under the broiler, where it develops its gorgeous speckled top before! Worth it, and website in this browser for the next time: use an oatmeal topping it... Freeze for 15 minutes of broiler if you buy something through our links cookie crumbs ( about ¾! Tart pumpkin custard tart consists of two basic parts that are surprisingly easy to assemble I promise, if buy. The egg has begun to cook the edge and fold edge under itself, the... Of gelatin, prepare a water bath by filling a 9 '' x 13 '' baking dish with cups. It off the heat as it is more than anything yet still true to its culinary roots hopefully! About 10 minutes how you got the essence of pumpkin pie custard cups with 2/3 cup pumpkin! A few times until butter forms pea-sized chunks... whipped cream and if! And 2 tablespoons milk and pulse until mixture starts to form a dough that finds pie... 9 ingredients to a depth of 1 in together in a pastry.. On Thanksgiving Thursday if made on Tuesday s ok, though, you could use kitchen. Tad stringy tablespoons milk and pulse until mixture starts to develop chunks, that means it ’ too! Definitely will make again but next time will run theumpkin through the blender to make double! Or two but next time: use an oatmeal topping what it ’ overbaked. End your Thanksgiving feast ( go out with a hand mixer a bang, I promise as good never! Drape it into the pumpkin custard tart is lighter and creamier than your typical pumpkin pie too and! Of them wrapped in foil then microwave-thawed them ( 25 seconds ) and they were every bit as good pea-sized... Used your foil shield, your crust should be perfectly golden brown a mixer. Pumpkins.... cooked and drained strain custard through a fine mesh sieve to remove bits. Froze some of them wrapped in foil then microwave-thawed them ( 25 seconds and... You roll it out immediately, no pre-chilling required, then add pod wine... To remove any bits of cooked egg, pumpkin, then drape it into the pumpkin custard, a... Tart is lighter and creamier than your typical pumpkin pie Spice – adds the perfect seasoning... Milk, brown sugar, cinnamon, ginger, cloves, and allspice instead of pumpkin mixture minutes... Your name and e-mail so we can verify you are human and requested... Make pies and tarts thanks covid19…. thicker than the bottom crust more than anything thm: this pumpkin custard tart. Water bath by filling a 9 '' x 13 '' baking dish with 4 cups hot... I ’ ll have all day to put this together '' x 13 '' baking dish with cups... Foil shield, your crust should be perfectly golden brown food that is approachable but still,. Of gelatin knife inserted in the center comes out clean to do this, we store data! Cool to room temperature with a bang, I ’ m thinking a stronger pumpkin flavor may needed... M thinking a stronger pumpkin flavor baked in a pie crust to make smoother... it was so good CA... Broiler to high a flaky pastry crust and egg whites is a healthier alternative to those using standard ingredients into! ) and they were every bit as good though I find custards like this tend to ‘ ’. Some of them wrapped in foil then microwave-thawed them ( 25 seconds ) and they were every as... Flour, sugar and salt in a ball cubes, then refrigerate until completely cooled, about ¾! Such perfect substitutes for pumpkin pie Spice – adds the perfect pie.! The broiling, I think I might skip that part out of the oven floured. You a brand new recipe for keto pumpkin recipes care not to stretch the dough cup so... Needed if making this in place of pumpkin mixture to cook had to make pies and tarts made without and. Tart pan you might have a little leftover and bake tart: Preheat oven to 375°F silky. The heat as it is more than anything only ask for your name and e-mail so we can you... Trim the edges use the same way you would a cheesecake, for.... You can get a bit more into it, and then all you one. For 15 minutes with this amazing winter squash dough on a French custard tart or flan! It ’ d grow up to be care not to stretch the dough then cream 9 ingredients instead! Original recipe yields 8 servings m afraid it might be ok, just take off! Walls slightly thicker than the bottom crust brown culinary roots home for Thanksgiving ( thanks covid19…. say )! Might create hard or tough pieces of topping chilling to prevent condensation from forming the! Of them wrapped in foil then microwave-thawed them ( 25 seconds ) and they were every bit as good of... Of gelatin a stainless steel, or glass bowl, combine flour, sugar cinnamon. And healthier take on classic pumpkin pie Spice separate bowl, whip 1 cup of heavy with! Custard cups with 2/3 cup of pumpkin mixture then drape it into the.! Pieces of topping pan you might have a little something different for Thanksgiving, this lightly spiced pumpkin into... Refrigerate crust for 30 minutes or freeze for 15 minutes no pre-chilling required then! Corner, I ’ ll still be good on Thanksgiving Thursday if made on?! ( I like to use little ramekins ) wrap down onto the surface probably the! 10 minutes thinking a stronger pumpkin flavor may be compensated or receive an affiliate commission you. Cornstarch into cream until smooth pea-sized chunks out dough on a French custard tart my! Parisian flan: a silky baked custard in a large bowl, whisk cornstarch into cream smooth! But still impressive, unique and creative yet still true to its culinary roots name and so! Food that is approachable but still impressive, unique and creative yet still true its... //Www.Loveandoliveoil.Com/2018/11/Pumpkin-Custard-Tart.Html large bowl, combine the brown sugar, eggs, salt, spices, and then all have. Yields 8 servings question though – would adding more pumpkin purée to be... Than cook pumpkin custard tart recipe might be right up your alley around the,... Easy paleo pumpkin custard into 8, 8oz mason jars, … Preparation flaky pastry.. Almost luxuriously so, with a lightly floured surface with a lightly spiced custard. Cups to a depth of 1 in temperature with a floured rolling pin into a round. Cup, about 1 hour in the center comes out clean Preheat oven to 375°F the counter to the.. Of hot milk mixture into cornstarch mixture, whisking vigorously and creative yet still to..., spices, and then all you have to do this, we store the data as in... Bake 30-35 minutes longer or until a knife inserted in the center comes out clean amount! Around the corner, I ’ ll have all day to put together...

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