Pumpkin Custard Pie Recipe

Ingredients <br>- 1 ¾ cups pumpkin puree <br>- ¾ cup white sugar <br>- ½ teaspoon salt <br>- 1 teaspoon ground cinnamon <br>- ½ teaspoon ground ginger <br>- 2 eggs, beaten <br>- 1 cup heavy whipping cream <br>- ½ cup milk <br>- 1 (9 inch) unbaked pie crust <br><p></p>Directions <br>step 1: Preheat oven to 400 degrees F (200 degrees C). <br>step 2: In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized. <br>step 3: Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well. <br>step 4: Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan. <br>step 5: Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting. <br>

Ingredients
- 1 ¾ cups pumpkin puree
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 eggs, beaten
- 1 cup heavy whipping cream
- ½ cup milk
- 1 (9 inch) unbaked pie crust

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
step 3: Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
step 4: Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
step 5: Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

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