Alright, let’s talk about this pumpkin custard pie, you know, the kind that makes your belly warm and happy.
First off, what’s the difference between a regular cream pie and a custard pie? Well, a cream pie, that’s just creamy stuff, you know, like milk and sugar, all mixed together. It ain’t got no backbone, kinda wobbly. But a custard pie, now that’s somethin’ else. It’s got eggs in it, makes it firm, like, you know, like a good pudding, but in a pie. They say the word “custard” comes from some old-timey word for pie, so there you go.
And then there’s this cheesecake thing. That ain’t no pie, no sir. That’s got cookie crumbs on the bottom and all that cream cheese stuff. We ain’t talkin’ about that today. We’re talkin’ ‘bout good ol’ pumpkin custard pie.
Now, some folks, they mess up their pie, make it all watery. That’s ‘cause they bake it too long, see? You gotta take it out when the middle’s still a bit jiggly. It’ll set up nice and firm when it cools down, trust me on that.
- Don’t overbake it! That’s the biggest mistake, makes it watery.
- Take it out when the center is still jiggly.
I heard tell of some Amish folks, they got this pumpkin pie recipe, the best darn pie you ever tasted. They say it’s creamy, and the sugar’s just right, not too much, not too little. And easy too! You just mix up the custard, pour it in a pie shell, and bake it. The hard part? Waitin’ for it to cool down ‘fore you can eat it!
And get this, you don’t even gotta buy them store-bought pies, all full of who-knows-what. You can make this pumpkin custard pie right in your own kitchen. It’ll taste so much better, fresher, you know? Real pumpkin taste, not that fake stuff.
This one lady, Nancy Zimmerman, she had a recipe from her husband’s aunt, a light holiday dessert. Not exactly pumpkin pie, but somethin’ similar, real flavorful. So, you see, there’s lots of ways to make a good pie, but we’re stickin’ to the pumpkin custard kind today.
So, how do you make this pumpkin custard pie? Well, I ain’t got no exact recipe to give ya, ‘cause I just do it by feel, you know? But it ain’t hard. You need pumpkin, of course, the canned stuff works just fine. And eggs, gotta have eggs. And cream, or milk, whichever you got. And sugar, and some spices, like cinnamon, ginger, that kinda stuff. Mix it all up good, pour it in a pie crust, bake it ‘til it’s done, and there you have it, a pumpkin custard pie.
Now, some folks like to add all sorts of fancy things, but I say keep it simple. Good pumpkin, good eggs, good spices, that’s all you need. And don’t forget, take it out of the oven when it’s still jiggly in the middle!
This pumpkin custard pie, it’s a good dessert, you know? Specially when it’s cold outside, and you got a warm slice of pie and a cup of coffee. It just makes you feel good all over. So go on, try makin’ one yourself. You won’t be sorry.
And if you love pumpkin stuff, this pie, it’ll be your new favorite. It’s got all them good spices, cinnamon, ginger, cloves, all that good stuff. Makes your whole house smell like fall, you know?
So there you have it, my two cents on pumpkin custard pie. It ain’t rocket science, just good, simple food. Now go on and bake yourself a pie!
Tags: [Pumpkin Custard Pie, Pumpkin Pie, Custard Pie, Amish Recipe, Fall Dessert, Baking, Pie Recipe, Homemade Pie]