Magical Layered Pumpkin Custard Pie: A Nostalgic Treat

Experience the magic of Grandma’s Layered Pumpkin Custard Pie! This lightly spiced, delicate dessert forms three layers as it bakes, offering a nostalgic twist on pumpkin pie.

8 servings

a slice of pumpkin custard pie on a plate with a fork.

Prep Time 10

Cook Time 45

Total Time 55

Ingredients

2 large egg whites
2-3 tablespoons (30 g) pumpkin puree - or baby food butternut squash
3 tablespoons (23 g) all-purpose flour
2 large (2) egg yolks
⅔ cup (133 g) granulated sugar
dash of salt
⅙ teaspoon (⅙ teaspoon) cinnamon
a generous pinch of nutmeg
a generous pinch of allspice
1½ cups (341 g) milk - use 1 cup (227 g) for 8-inch crust
8 or 9 inch (8 or 9 inch) par-baked pie crust

Instructions

Preheat oven to 350˚F (180˚C).

Whip the 2 large egg whites until soft peaks form and set aside.
In a large bowl, combine 2-3 tablespoons pumpkin puree, 3 tablespoons all-purpose flour, 2 large egg yolks, ⅔ cup granulated sugar, dash of salt, ⅙ teaspoon cinnamon, a generous pinch of nutmeg, and a generous pinch of allspice.
Blend 1½ cups milk into this mixture adjusting the amount according to the size of the pie pan you are using. 1 cup is plenty for an 8-inch pie, but you will need more for a 9-inch pie plate.
Gently fold in whipped egg whites, mixing just until combined. (I use a hand mixer.)
Pour mixture into a 8 or 9 inch par-baked pie crust.
Bake for 40-50 minutes until set but slightly jiggly in the center. The top should be a deep golden brown. If cooked too long, the filling will pull away from the crust as it cools.
Cool completely, then refrigerate for at least 3 hours before slicing.

Notes

Regarding the crust:

Use a store-bought crust or your favorite recipe for the pie shell. Bake it lightly before adding the pie crust. In other words, the crust should be baked but not browned. Grandma did not bake hers before adding the filling. I've tried it both ways and prefer a pre-baked crust.

Nutritional Information