Pumpkin Custard Pie Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Custard Pie Recipe). 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.

Brief

Servings: 8

Yield: 1 pie

Pumpkin Custard Pie Recipe

Ingredients

1 ¾ cups pumpkin puree

¾ cup white sugar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

2 eggs

beaten

1 cup heavy whipping cream

½ cup milk

1 (9 inch) unbaked pie crust

Fruits and Vegetables

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

In a saucepan stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.

Step 3

Remove from heat; add the sugar salt cinnamon and ginger. Mix well.

Step 4

Add the eggs cream and milk. Mix until smooth; pour into pastry lined pie pan.

Step 5

Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

Nutritional Information

Pumpkin Custard Pie Recipe

Servings Per Recipe:8

Calories: 326.3

% Daily Value *

Protein: 4.5g 9%

Carbohydrates: 33.6g 11%

Dietary Fiber: 1.6g 6%

Sugars: 20.2g

Fat: 20.1g 31%

Saturated Fat: 9.3g 47%

Cholesterol: 88.5mg 30%

Vitamin A Iu: 3203.4IU 64%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 4%

Vitamin C: 2.7mg 5%

Folate: 29.9mcg 8%

Calcium: 57.3mg 6%

Iron: 1.2mg 7%

Magnesium: 13.4mg 5%

Potassium: 202.7mg 6%

Sodium: 297.9mg 12%

Thiamin: 0.1mg 12%

Calories From Fat: 180.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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