Hard Chinese Dessert

Pumpkin Custard Pie

Name: Pumpkin Custard Pie
Prep time: 19 min
Cook time: 59 min
Total time: 78 min
Yield: 4 servings
Cuisine: Chinese
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

Total Time

1h 18m

19m prep · 59m cook

Servings

4 people

Rating

—

Difficulty

Hard

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This pumpkin custard pie has delicious flavor, thanks to caramelized pumpkin puree and fall spices. Baking the hot filling in a chilled crust produces a smooth and shiny, good-textured custard and a well-baked crust for this holiday dessert. Works well with crumb crusts too, such as graham cracker or gingersnap.

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

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

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

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

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