How to Make Pumpkin Custard Pie - A Step-by-Step Guide

Thanksgiving is just around the corner, and that means it's time to start thinking about all the delicious desserts that will grace our holiday dinner tables. Whether you're hosting a big gathering or just enjoying a cozy meal with your family, no Thanksgiving feast is complete without a sweet and spiced pumpkin pie. However, if you're looking to switch things up a bit this year, consider trying a Pumpkin Custard Pie.

This decadent dessert takes the classic pumpkin pie to a whole new ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • 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.
  • Nutrition

    326 cal.

    • Total Fat: 20g
    • Saturated Fat: 9g
    • Cholesterol: 89mg
    • Sodium: 298mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 2g
    • Total Sugars: 20g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 57mg
    • Iron: 1mg
    • Potassium: 203mg