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Pumpkin Custard Pie
Pumpkin Custard Pie
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in a rich and creamy pumpkin custard pie with a contrast of warm custard filling and chilled pie crust for a delectable dessert loved by all!
Ingredients:
  • 2 large eggs, beaten
  • 1.75 cups pumpkin puree
  • 0.75 cup white sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 1 cup heavy whipping cream
  • 0.5 cup milk
  • 1 (9 inch) frozen unbaked pie crust, thawed in the refrigerator, but still cold
Instructions:
  • Let the oven work its magic at 400 degrees F (200 degrees C).
  • In a saucepan over medium-high heat, sauté the pumpkin puree until it's slightly dry and caramelized, for about 10 to 20 minutes. Remove from heat.
  • Combine sugar, cinnamon, ginger, and salt with the caramelized pumpkin until fully mixed. Add cream, milk, and eggs and stir until smooth. Pour the mixture into the chilled pie crust.
  • Bake in the preheated oven until the crust is golden brown and the filling is mostly set, with a slight jiggle in the center, for 25 to 55 minutes.
  • Let it cool completely on a wire rack before slicing.

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