Pumpkin Custard Pie

Name: Pumpkin Custard Pie
Total time: 50
Yield: 8
Ingredients: 1.75 cups pumpkin puree; 0.75 cup white sugar; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.5 teaspoon salt; 1 cup heavy whipping cream; 0.5 cup milk; 2 large eggs, beaten; 1 (9 inch) frozen unbaked pie crust, thawed in the refrigerator, but still cold

Recipe by SARALAUGHS52 from allrecipes.com

Dessert 50 Mins.

Ingredients

8 servings

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1.75 cups pumpkin puree
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0.75 cup white sugar
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1 teaspoon ground cinnamon
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0.5 teaspoon ground ginger
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0.5 teaspoon salt

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1 cup heavy whipping cream
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0.5 cup milk
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2 large eggs, beaten
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1 (9 inch) frozen unbaked pie crust, thawed in the refrigerator, but still cold

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Place pumpkin puree in a saucepan over medium-high heat; cook and stir until slightly dry and caramelized, 10 to 20 minutes. Remove from the heat.
Stir sugar, cinnamon, ginger, and salt into the caramelized pumpkin until well combined. Mix in cream, milk, and eggs until smooth. Pour into the cold pie crust.
Bake in the preheated oven until crust is golden brown and filling is mostly set except for a small spot in the center that jiggles when the pie is shaken slightly, 25 to 55 minutes.
Remove from the oven and allow to cool completely on wire rack before cutting.