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Pumpkin Custard Pie I

Pumpkin Custard Pie I

Carolyn

Carolyn

An authentic Amish recipe!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate.
  3. Bake in preheated oven for 50 minutes, or until set in center.
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Reviews

SNOBUNNI
34

SNOBUNNI

11/3/2003

a. This recipe made too much for a 9", deep dish crust. Just keep that in mind so you don't dump it all in at once and have it overflow! b. The 375 oven I think is too hot. It browned far too quickly without setting the custard. c. For more flavor, try adding some extra ground clove, ginger, and/or allspice

CKATEG
23

CKATEG

11/21/2004

Very Good! I didn't have any nutmeg so I added 3/4 teaspoon pumpkin spice! The pie turned out great!

JUDE31
23

JUDE31

11/3/2003

Both my husband and I liked this pie very much. It's easy to make and uses ingedients that I had in the house. I did add 1/2 teaspoon of pumpkin spice for extra flavouring.

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