Pumpkin Custard Pie

25 Reviews

“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.” - by SARALAUGHS52

Ingredients

1 3/4 cups pumpkin puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs, beaten
1 cup heavy whipping cream
1/2 cup milk
1 (9 inch) unbaked pie crust

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Metric US

Original recipe yields 1 pie

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.

Nutrition

Amount Per Serving (8 total)

Calories
326 cal
16%

Fat
20.1 g
31%

Carbs
33.6 g
11%

Based on a 2,000 calorie diet

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Reviews (25)

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AZPAPILLION

Dec. 5, 2004

"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...." See more"

VANILLATOAST

Dec. 26, 2005

"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 it's be..." See moretter or worse that way."

ROMATTS

Oct. 29, 2008

"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 old eve..." See moren liked it!"

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