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.
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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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