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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 326 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ cup milk
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• 1 cup heavy whipping cream
• 2 large eggs, beaten
• 1 ¾ cups pumpkin puree
• 1 (9 inch) frozen unbaked pie crust, thawed in the refrigerator, but still cold

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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