Print: Pumpkin Custard Pie

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.

Prep

19 min

Cook

59 min

Servings

Difficulty

Hard

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 , 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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/pumpkin-custard-pie