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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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.
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