The trick to making an old-fashioned custard pie is to cook it very slowly and evenly—don't be tempted to open the oven to peek until near the end of the baking time

.Egg Custard Pie

yields one 9” pie or 4 individual 3” tarts

3 eggs

3/4 cup sugar

1 1/2 cups milk

1 tsp. vanilla

1/4 teaspoon fresh-grated nutmeg

1/2 teaspoon fresh-grated orange zest

1 (9") unbaked pie shell, see Graham Cracker Crumb Crust recipe below.

Preheat oven to 425°. Prick a 9" unbaked pie shell all over with a fork and bake till lightly browned, about 10 minutes. Remove; lower oven to 300°.

Beat eggs, sugar, milk, vanilla, and nutmeg in a large bowl. Pour into the crust. Bake until custard is set but still a bit wobbly, about 1 hour. Cool completely before cutting.

Graham Cracker Crumb Crust

1 3/4 cup Graham Cracker crumbs

2 Tablespoons sugar

2 Tablespoons brown sugar

1/2 teaspoon salt

1/4 pound / 8 T butter, melted butter

Mix all ingredients and press evenly into a 9-inch pie shell, or small individual tart shells. Chill for 30 minutes.

**Enjoy another fall favorite, baked in under 30 minutes**

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Make a great, easy fall crowd-pleaser dessert. I have made thousands of pumpkin brûlées this time of year, an ideal seasonal treat. The custards can be made in advance and refrigerated, actually improving the pumpkin custard flavor. However, burn the sugar just before serving to keep it crisp and crunchy. And what a show-stopper for your guests when you torch the sugar. Enjoy!

Chef George Hirsch’s Pumpkin Crème Brûlée

Makes 8 4-inch tarts

chefgeorgehirsch.com | George Hirsch Lifestyle

1 ½ cups milk

1 ½ cups heavy cream

1 cup canned pumpkin puree

1 teaspoon orange zest

½ teaspoon vanilla extract

8 egg yolks

¼ cup light brown sugar

¼ cup granulated sugar

1 Tablespoon light corn syrup

½ teaspoon ground cinnamon

Pinch ground nutmeg

Pinch ground allspice

For the Brulee Sugar

3 Tablespoon granulated sugar

3 Tablespoon light brown sugar

½ teaspoon ground cinnamon | RECIPE CONTINUED, SEE BELOW

In a medium saucepan, combine the milk, cream, pumpkin puree, orange zest, and vanilla. Bring to a boil, stirring constantly, then remove from heat.

In the top of a double boiler, combine the egg yolks, brown sugar, granulated sugar, corn syrup, cinnamon, nutmeg, and allspice, and cook until the mixture is lemon-colored and coats a spoon for about 4-5 minutes. Slowly add the pumpkin mixture and continue cooking until the mixture has the consistency of thick custard, about 3-4 minutes. Remove the pan from the heat and pour into eight 4-ounce ramekins or tart shells. Chill for 5-6 hours.

In a small bowl, combine the brulee sugars and cinnamon for the topping. Before serving, top each custard with 1 Tablespoon of the sugar mixture. Light a butane torch to burn the sugar—moving the flame back and forth over the sugar until it darkens. Do not overheat or the custard will melt. Or, preheat the oven broiler and watch carefully so the pumpkin custards don’t burn.