Pumpkin Custard Pie
Ingredients
- 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
- 1 (9 inch) frozen unbaked pie crust, thawed in the refrigerator, but still cold
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- Remove from the oven and allow to cool completely on wire rack before cutting.
Source
Original recipe: View Original