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Ingredients
| pumpkin puree: 1 3/4 cups |
| granulated sugar: 3/4 cup |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground ginger: 1/2 tsp |
| eggs: 2 (beaten) |
| heavy whipping cream (fluid): 1 cup |
| 2% milk: 1/2 cup |
| 9" pie shells: 1 shell |
Pumpkin Custard Pie
Credit: AllRecipes
User rating:
"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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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.