Name: Pumpkin Custard Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Pumpkin Puree - 1 ¾ cups; White sugar - ¾ cup; Ground cinnamon - 1 teaspoon; Ground ginger - ½ teaspoon; Salt - ½ teaspoon; Heavy whipping cream - 1 cup; Milk - ½ cup; Eggs, beaten - 2 large; Frozen unbaked pie crust, thawed in the refrigerator, but still cold - 1 (9 inch)

Ingredients for - Pumpkin Custard Pie

1. Pumpkin Puree 1 ¾ cups

2. White sugar ¾ cup

3. Ground cinnamon 1 teaspoon

4. Ground ginger ½ teaspoon

5. Salt ½ teaspoon

6. Heavy whipping cream 1 cup

7. Milk ½ cup

8. Eggs, beaten 2 large

9. Frozen unbaked pie crust, thawed in the refrigerator, but still cold 1 (9 inch)

How to cook deliciously - Pumpkin Custard Pie

1 . Stage

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

2 . Stage

Place pumpkin puree in a saucepan over medium-high heat; cook and stir until slightly dry and caramelized, 10 to 20 minutes. Remove from the heat.

3 . Stage

Stir sugar, cinnamon, ginger, and salt into the caramelized pumpkin until well combined. Mix in cream, milk, and eggs until smooth. Pour into the cold pie crust.

4 . Stage

Bake in the preheated oven until crust is golden brown and filling is mostly set except for a small spot in the center that jiggles when the pie is shaken slightly, 25 to 55 minutes.

5 . Stage

Remove from the oven and allow to cool completely on wire rack before cutting.