Pumpkin Custard Pie Recipe
Today, we're diving into the delightful world of Pumpkin Custard Pie, a timeless treat that's sure to leave your taste buds dancing and your guests begging for more.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Pie dish
- Measuring cups and spoons
Ingredients
- 1 ½ cups of pure pumpkin puree
- ½ cup of granulated sugar
- ½ teaspoon of salt
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground ginger
- ¼ teaspoon of ground nutmeg
- 3 large eggs
- 1 ½ cups of evaporated milk
- 1 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix until well incorporated.
- Beat in the eggs one at a time, ensuring each is fully blended before adding the next.
- Gradually add evaporated milk while continuing to mix.
- Place your pie crust in the pie dish and crimp the edges for a classic look.
- Pour the pumpkin mixture into the pie crust.
- Carefully transfer the pie to the preheated oven and bake for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted into the center comes out clean.
- Once done, let the pie cool completely before serving.