Best Pumpkin Custard Pie Recipe

Ingredients

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

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C) for baking.
2. In a saucepan, cook pumpkin puree over medium-high heat, stirring frequently until slightly dry and caramelized, approximately 10 to 20 minutes. Remove from heat.
3. Thoroughly combine sugar, cinnamon, ginger, and salt with the caramelized pumpkin. Incorporate cream, milk, and eggs until the mixture is smooth. Pour into your chilled pie crust.
4. Bake in the preheated oven until the crust turns golden brown, and the filling is mostly set, leaving a slight jiggle in the center when gently shaken, about 25 to 55 minutes.
5. Take the pie out of the oven and let it cool completely on a wire rack before slicing and serving.

Nutrition

• Calories: 326 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sugar Content: 20 g
• Sodium Content: 298 mg
• Protein Content: 5 g
• Cholesterol Content: 89 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g