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Pumpkin Custard Pie

4

50 min

Pumpkin Custard Pie

Pumpkin Custard Pie Photo 1

Time

50 min

Serving

8 persons

Calories

326

Rating

4.00★ (69)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • pumpkin puree: 1.75 cups
  • white sugar: 0.75 cup
  • ground cinnamon: 1 tsp
  • ground ginger: 0.5 tsp
  • salt: 0.5 tsp
  • heavy whipping cream: 1 cup
  • milk: 0.5 cup
  • eggs: 2 piece (beaten)
  • frozen unbaked pie crust, thawed in the refrigerator, but still: 1 piece (9 inch, cold)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C).
    Pumpkin Custard Pie Photo 2
  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.
    Pumpkin Custard Pie Photo 3
  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.
    Pumpkin Custard Pie Photo 4
  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.
    Pumpkin Custard Pie Photo 5
  5. Remove from the oven and allow to cool completely on wire rack before cutting.
    Pumpkin Custard Pie Photo 6

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