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My review
Pumpkin Custard Pie
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."
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Ingredients
servings 326 calsOriginal recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts
Per Serving: 326 calories; 20.1 g fat; 33.6 g carbohydrates; 4.5 g protein; 88 mg cholesterol; 298 mg sodium. Full nutrition
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Reviews
Read all reviews 4353 Ratings
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Most helpful positive review
12/5/2004
I've used this recipe for 3 years now and it is always a big hit. Lighter pumpkin taste than the average pumpkin pie, but creamy and very yummy! Needs time to set up.
Most helpful critical review
12/26/2006
It tasted pretty much like regular pumpkin pie to me. I was hoping it'd be nice and light and fluffy, but it wasn't. Maybe I didn't cook it on the stovetop long enough, but I cooked it for a goo...
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12/5/2004
I've used this recipe for 3 years now and it is always a big hit. Lighter pumpkin taste than the average pumpkin pie, but creamy and very yummy! Needs time to set up.
12/26/2005
Pumpkin pie is my favorite, and the one made from this recipe is the best I've ever had. I replace half of the cinammon with "pumpkin pie spice" ... I've always done that and I have no idea if i...
10/29/2008
The only change I made was to put it in a graham cracker crust and less milk so that it didn't over flow. It was so good I am going to make the exact same pie for Thanksgiving. My picky 9 year o...
11/30/2006
This is a very light and tasty pumpkin pie-a big hit with my family at Thanksgiving. In place of the milk, though, I used eggnog, which gave it an extra nice taste.
11/26/2007
Our family has always preferred the custard pumpkin pie vs. the regular pie. It has a very mild flavor with a nice creamy texture. We made it exactly like the recipe called for - it turned out ...
11/23/2004
nice texture and very tasty.. be sure to let it cool completely before cutting or it will be oozy...
10/2/2010
This is EXCELLENT Pumpkin Custard Pie, and it is gone as soon as it is cool enough to eat...LOL!
2/22/2006
Wow! This was good! I even forgot the sugar the first time and it tasted fine anyway. Great recipe!