Pumpkin Custard Pie Recipe
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Pumpkin Custard Pie

By: SARALAUGHS52 
"This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (18)

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Original Recipe Yield 1 pie
 

Ingredients

  • 1 3/4 cups pumpkin puree
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1/2 cup milk
  • 1 (9 inch) unbaked pie crust

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
  3. Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
  4. Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
  5. Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 326 | Total Fat: 20.1g | Cholesterol: 95mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 5, 2004 by AZPAPILLION   view full review
I've used this recipe for 3 years now and it is always a big hit. Lighter pumpkin taste than...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 29, 2008 by ROMATTS   view full review
The only change I made was to put it in a graham cracker crust and less milk so that it didn't...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 26, 2005 by VANILLATOAST   view full review
Pumpkin pie is my favorite, and the one made from this recipe is the best I've ever had. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 26, 2007 by Melinda   view full review
Our family has always preferred the custard pumpkin pie vs. the regular pie. It has a very...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 23, 2004 by NARATARA   view full review
nice texture and very tasty.. be sure to let it cool completely before cutting or it will be...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 30, 2006 by JAS666   view full review
This is a very light and tasty pumpkin pie-a big hit with my family at Thanksgiving. In place...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 4, 2010 by Lee Anne   view full review
This is EXCELLENT Pumpkin Custard Pie, and it is gone as soon as it is cool enough to eat...LOL!
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 22, 2006 by Rindy   view full review
Wow! This was good! I even forgot the sugar the first time and it tasted fine anyway. Great...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 13, 2010 by remhoff   view full review
Very good recipe. I used pumpkin egg nog instead of milk and it tasted really good. The only...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 26, 2006 by BARB72   view full review
It tasted pretty much like regular pumpkin pie to me. I was hoping it'd be nice and light and...

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