Pumpkin Custard Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 can pumpkin purée (15 ounces)
- 1 1/4 cups half-and-half
- Whipped cream for serving, optional
Instructions
- Place the unbaked pie crust into a 9-inch pie plate, pressing it gently into the bottom and sides.
- Follow package directions to blind-bake the pie crust and allow it to cool.
- In a mixing bowl, combine the sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Separately, in a large bowl, lightly beat the eggs until smooth.
- Mix the pumpkin purée and the sugar-spice mixture into the beaten eggs.
- Gradually stir in the half-and-half until the mixture is well blended.
- Transfer the pumpkin filling to the prepared pie crust.
- Bake at 350°F for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool on a wire rack for at least 2 hours before serving. Serve with whipped cream if desired.
Nutrition
Calories: 288kcalCarbohydrates: 42gProtein: 5gFat: 12gSaturated Fat: 5gSodium: 211mgFiber: 2g
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