This delicious pumpkin custard pie pairs a hot custard filling with a cold, unbaked pie crust, resulting in a perfectly textured dessert everyone will love!
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
326 Calories
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.
Ingredients
1 teaspoon ground cinnamon
1 cup heavy whipping cream
2 large eggs, beaten
1 (9 inch) frozen unbaked pie crust, thawed in the refrigerator, but still cold
