Pumpkin Custard Cream Cheese Pie

*Grandma B’s famous Pumpkin  Custard Pie with our addition of a delish cream cheese layer.

 

 

Who chooses a pumpkin dessert for their favorite dessert to be served on their birthday?  My hubs and most of our kids that’s who.  REALLY?! Even when they can have chocolate ice-cream Snickers Pie, or our ULTIMATE Chocolate Cake, or cheesecake, or Mountain Mud Pie, or our famous Eighth Grade Apple Pie?  Seriously?!  Yep! I’m telling you!  This is the dessert that 5 of the crew choose every time! Grandma B is famous for her pumpkin custard pie and with the addition of the cream cheese layer….it’s to-die-for.  P.S. Just so you know….people who HATE pumpkin pie have been known to go back for seconds…truly!

 

With Thanksgiving around the corner we thought we’d share the love and post our famous recipe!  Love and pumpkin deliciousness!

 

Let’s get crackin’……….

 

Lisa posted our favorite no-mess way to roll out pie crust and it’s the method I learned in 8th grade home economics class.  Funny thing…I still use that method today!  All my kids above the age
of 7 make pie crust using this method.  Super easy!  I’ve taught classes using this method.  Seriously!  EVERYONE can make pie crust!  Trust me!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a separate bowl beat the other part of whipped cream with remaining 2 Tbsp sugar and instant vanilla pudding powder until pudding powder is dissolved. (The pudding powder mixed with the whipped cream keeps the whipped cream nice and stiff instead of floppy…over time.  You can use the whipped cream to decorate the top of the pie….if you don’t want to decorate, just drop in
spoonfuls around the edge of the pie…a great tip from a caterer friend of mine!)

 

 

Divide cream cheese mixture between 2 baked, cooled pie crusts.  Spread evenly in the bottom of each pie crust. Next carefully spoon pumpkin custard into each pie.  In order to keep the cream cheese filling from smashing up and out of the pie crust, use small spoonfuls at a time…dotting the cream cheese layer a little at a time until the cream cheese layer is covered and the pie is full.

 

 

Spread the pumpkin custard with a knife.  Decorate as desired with whipped cream mixture.

 Chill at least 3 hours to set well.  Serve. Devour. ENJOY!

 

 

*Makes 2 pies

 

2 baked pie crusts, cooled

 1 can (29 oz) pumpkin

1 ½ cups sugar

1 cup flour

1 ½ tsp salt

1 tsp nutmeg

½ tsp ginger

3 tsp cinnamon

 2 ½ cups milk

4 large eggs

 2 Tbsp butter

 

Combine dry ingredients.  In a saucepan stir pumpkin and dry ingredients until combined.

 Pour milk and eggs into a blender.  Blend in high power until well combined.

 Stir milk mixture into pumpkin mixture until combined.  Cook over med high heat, stirring and SCRAPING BOTTOM OF PAN constantly until pumpkin custard bubbles like hot lava…approx. 10-12 minutes.  Cook, stirring constantly for 3 additional minutes.  Mixture will be the consistency of thick pudding.  Remove from heat and stir in butter until well incorporated.  Chill 3 hours.

 

 

8 oz. cream cheese, softened

½ cup sugar

2 cups heavy whipping cream, divided after whipping

2 Tbsp sugar

1 Tbsp  instant vanilla pudding powder

 

Beat cream cheese with ½ cup sugar until smooth.  Whip heavy cream until soft peaks form.  Divide in half.  Beat one part of whipped cream into the cream cheese mixture.  In a
separate bowl beat the other part of whipped cream with remaining 2 Tbsp sugar and instant vanilla pudding powder until pudding powder is disolved. (The pudding powder mixed with the whipped cream keeps the whipped cream nice and stiff instead of floppy over time…if you want to use it to decorate the top of the pie….if you don’t want to decorate, just drop in spoonfuls around the edge of the pie…a great tip from a caterer friend of mine!)

 

Divide cream cheese mixture between 2 baked, cooled pie crusts. Spread evenly in the bottom of each pie crust.  Next carefully spoon pumpkin custard into each pie.  In order to keep the cream cheese filling from smashing up and out of the pie crust, use small spoonfuls at a time… dotting the cream cheese layer a little at a time until the cream cheese layer is covered and the pie is full.  Spread the pumpkin custard with a knife. Decorate as desired with whipped cream mixture.  Chill at least 3 hours for all to set well.  Serve. Devour. ENJOY!