Some people like pumpkin pie, some prefer custard and some families fight about this when there’s room for only one pie on the menu. No need for such strife when there’s such a thing as a layered pie.

T. Yamauchi wrote in search of such a pie recipe after trying a version from a bakery.

This is not hard to pull off.

The precise formulas for the fillings can vary. If you have a favorite pumpkin or custard pie recipe, use yours. The technique is key. Bake the pumpkin layer first for about 20 minutes, then lower the heat, add the custard layer and bake some more.

I am partial to the Libby’s pumpkin recipe right off the can, which already calls for lowering the oven heat partway through the baking time. But I have a more complicated custard recipe that turns out smooth and glossy, without bubbles on the surface. The flavor is light and creamy, not eggy. The custard recipe does call for letting the mixture chill overnight. If this is too fussy for you, or you’re in a hurry, you can skip that part.

If you do this exactly right, you’ll get two clean layers. If you mess up a little, you’ll get a more marbled look (see mine in the photo), which is still cool and tastes just as good. An alternative is to bake everything in cake pans, producing a square version that can be cut into squares (again, see the photo). These turned out with nicely delineated layers.

This recipe makes two pies, which conveniently uses up a standard can of pumpkin. Halve the recipe if you have a use for the extra pumpkin.

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Pumpkin-Custard Layer Pie

• 2 (9-inch) unbaked deep-dish pie crusts
• >> Custard layer:
• 1/4 cup sugar
• 2-1/2 tablespoons cornstarch
• 5 large eggs
• 1 (12-ounce) can evaporated milk
• 1-1/2 cups water
• 2 teaspoons vanilla
• 1/8 teaspoon salt
• >> Pumpkin layer:
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 (15-ounce) can pumpkin puree
• 1 (12-ounce) can evaporated milk

To make custard: Whisk sugar and cornstarch together in mixing bowl. Add eggs and whisk until incorporated, then whisk for 1 minute more. Add milk, water, vanilla and salt; mix well. Cover and refrigerate overnight.

The next day, heat oven to 425 degrees.

To make pumpkin filling: Combine sugar, salt and spices in large bowl. Beat in eggs, then stir in pumpkin. Gradually add milk. Stir until well combined.

Pour into pie shells, filling each halfway. Place in oven on middle shelf.

Take custard out of refrigerator. Skim any bubbles on the surface. Stir gently to blend in any cornstarch settled on the bottom, without making more bubbles.

After about 20 minutes, when pumpkin layer is firm enough to support custard (it should no longer look liquidy, but may still jiggle), reduce oven temperature to 350 degrees. Carefully pour custard over pumpkin layer of each pie. Cover exposed edge of crust with foil to prevent over-browning. Bake another 30 to 40 minutes, until knife inserted in center comes out clean. Cool on wire rack.

Nutritional information unavailable.

Variation: To make pumpkin- custard squares, press pie dough into 2 9-inch baking pans. Follow the recipe as directed.

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