Pumpkin Custard Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 ¾ cups pumpkin puree
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2 eggs, beaten
1 cup heavy whipping cream
½ cup milk
1 (9 inch) unbaked pie crust

Nutrition Info

326.3 calories
carbohydrate: 33.6 g
cholesterol: 88.5 mg
fat: 20.1 g
fiber: 1.6 g
protein: 4.5 g
saturatedFat: 9.3 g
servingSize: -
sodium: 297.9 mg
sugar: 20.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.

  3. Remove from heat, add the sugar, salt, cinnamon and ginger. Mix well.

  4. Add the eggs, cream and milk. Mix until smooth, pour into pastry lined pie pan.

  5. Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

Recipe Yield

1 pie

Recipe Note

This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.

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