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Deep-Dish Pumpkin Custard Pie

Recipe photo courtesy of Robin Stein

As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkin layer on top.

Source: Martha Stewart Living, November 2017
Total Time Prep Yield



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How would you rate this recipe?
  • bszurek
    8 APR, 2019
    The flavor was excellent, but the pie filling had a green tint. I ate it without looking at it; tasted great!
  • MS10250569
    6 NOV, 2018
    Used gluten free pie crust mix but other than that, I followed directions to a T. The best pumpkin pie EVER!
    • zoilabrashears
      22 NOV, 2018
      How did you get it not to burn on top? I baked it at 375 degrees and it very quickly burned the top and crust.
  • pammorrison100
    14 OCT, 2018
    Love the texture and flavor of this pumpkin pie.

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