Pumpkin Pie with Goat Cheese Crust
 
Makes 1 (9-inch) pie
Ingredients
  • 1½ cups (360 grams) whole milk
  • 6 large egg yolks (112 grams)
  • ½ cup (100 grams) granulated sugar
  • 3 tablespoons (24 grams) cornstarch
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 cup (244 grams) canned pumpkin
  • Goat Cheese Crust (recipe follows)
  • Garnish: Brown Sugar Whipped Cream (recipe follows)
Instructions
  1. In a medium saucepan, bring milk to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, cornstarch, cinnamon, and cayenne pepper. Slowly add hot milk, whisking to combine. Return mixture to saucepan; bring to a boil. Cook, whisking constantly, until mixture is thickened.
  2. Remove from heat, and stir in pumpkin. Spoon filling into prepared Goat Cheese Crust. Let cool for 10 minutes. Press a piece of plastic wrap directly onto surface of filling. Refrigerate until firm, about 3 hours. Top with Brown Sugar Whipped Cream, if desired.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pumpkin-pie-with-goat-cheese-crust/