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Pumpkin Custard Pie

Pumpkin Custard Pie

Cost $8.5, save $12

Source: Recommended by CookPal

  • 55 Min
  • 8 Servings
  • $8.5

INGREDIENTS

  • Filling

    • 🎃 1 ¾ cups pumpkin puree
    • 🍚 ¾ cup white sugar
    • 🌰 1 teaspoon ground cinnamon
    • 🌱 ½ teaspoon ground ginger
    • 🧂 ½ teaspoon salt
    • 🥛 1 cup heavy whipping cream
    • 🥛 ½ cup milk
    • 🥚 2 large eggs, beaten

  • Crust

    • 1 (9 inch) frozen unbaked pie crust, thawed in the refrigerator, but still cold

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

326

Calories

  • 5
    Protein
  • 34
    Carbs
  • 20
    Fats

💡 Caramelizing the pumpkin puree enhances its flavor.Allow the pie to fully cool to ensure clean slices when serving.Optionally, top with whipped cream or a sprinkle of cinnamon.