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I'm like you - I love Mrs. Smith's Pumpkin Custard Pie. It seems to be sweeter and different textured than a regular pumpkin pie. I, too, would love to have a recipe to this.
Good luck finding a recipe - I can't even find the pie this year and it's been a favorite for years! My sister who lives in Calif. says she's not seen one in years, I sure hope this is not the beginning of something terrible here in the south as well!!!!! I've had my poor husband running to every grocery store within 60 miles as he's out and about looking for "my" Pumpkin Custard! Believe me, when I find it I'm filling a shelf in the freezer!
I called Mrs. Smith's 877-756-4746, because of the same reason we just couldn't find the "pumpkin custard". Well it turns out Mrs. Smith's renamed the pies, the pumpkin custard is now the "Classic Pumpkin" and the regular pumpkin is now called "Spiced Pumpkin". Mrs. Smith's said they received a lot of calls in regards to this and I told them whoever made this marketing decision made a big mistake! LOL
I hope this makes you relieved! It is not discontinued! I hope you and your family has a wonderful Thanksgiving!
I was so happy that I no longer had to make about 12 pies. As it turns out this is an old family recepie that my Grandmother Trick told me was a secrete. I never gave it out. Now I can't find it in the stores.
Recently I found out that during the great depression she sold it to McCalls, and Mrs. Smiths got it when they severated. Ia at work, but I will look it up and give it to you. Now that I know that it is out there somewhere.
I found this on the Food Network. Is this what you are looking for?
Pumpkin Custard PieRecipe courtesy Emeril Lagasse
1 recipe Basic Sweet Pie Crust
2 cups canned pumpkin puree
1 cup light brown sugar
1/2 cup dark brown sugar
4 eggs, lightly beaten
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup Steen's cane syrup
2 tablespoons bourbon
1 tablespoon vanilla extract
1/4 teaspoon ground cinnamon, plus extra for dusting
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Whipped cream, for serving
Preheat the oven to 375 degrees F. Lightly dust a clean surface with flour.
Roll the pie dough to a thickness of 1/8-inch and, working carefully, fit the rolled dough into a 10-inch deep dish pie plate. Either crimp the edges decoratively or trim the pastry so that it is even with the edge of the pie plate. Decorate the edge with leaf shapes cut from excess pastry dough, if desired. Refrigerate the shell for at least 30 minutes and up to overnight before proceeding.
In a large mixing bowl, combine all of the ingredients. Mix until well blended. Pour into the chilled pastry shell. Bake until the custard is set and the crust is lightly golden, 50 to 60 minutes. Let the pie cool completely before serving.
Serve with whipped cream and dust with cinnamon.
Basic Sweet Pie Crust:
8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon granulated sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water, as needed, to make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Yield: 1 pie crust
I would be grateful for this recipe. I have searched for it for years. Please send it to me.
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