Pumpkin Custard Pie

Pumpkin Custard Pie

32
SARALAUGHS52 0

"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."

Ingredients

{{adjustedServings}} servings 326 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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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.
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Reviews

32
  1. 40 Ratings

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I've used this recipe for 3 years now and it is always a big hit. Lighter pumpkin taste than the average pumpkin pie, but creamy and very yummy! Needs time to set up.

Pumpkin pie is my favorite, and the one made from this recipe is the best I've ever had. I replace half of the cinammon with "pumpkin pie spice" ... I've always done that and I have no idea if i...

The only change I made was to put it in a graham cracker crust and less milk so that it didn't over flow. It was so good I am going to make the exact same pie for Thanksgiving. My picky 9 year o...