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)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.