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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 cook creamy custard pumpkin pie using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Creamy Custard Pumpkin Pie:
  1. Provide 9 inche pastry pie shell fit into pie pan and chilled while making filling
  2. Use eggs
  3. Take canned 100% pure Pumpkin
  4. Get heavy cream
  5. Prepare packed light brown sugar
  6. Provide granulated sugar
  7. You need ground cinnamon
  8. Use ground ginger
  9. Provide of ground nutmeg and ground allspice and ground cloves
  10. Provide salt
  11. Take vanilla extract
  12. Use FOR WHIPPED CEAM TOPPING
  13. You need heavy cream
  14. Provide confectioners sugar
  15. Use vanilla extract
  16. Provide unflavored gelatin
  17. Provide crushed gingersnap cookies
Steps 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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