Pumpkin Custard Pie

Ingredients

• 1.75 cups pumpkin puree
• 0.75 cups white sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground ginger
• 0.5 teaspoons salt
• 1 cup heavy whipping cream
• 0.5 cups milk
• 2 large eggs , beaten
• 1 frozen unbaked pie crust , 9 inch

Instructions

1. 1

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

2. 2

   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. 3

   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. 4

   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. 5

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