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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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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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.
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Remove from the oven and allow to cool completely on wire rack before cutting.
