Pumpkin Custard Pie Recipe

ingredients

1 refrigerated pie shell (or homemade pie shell), unbaked
1 1/2 cup mashed canned or cooked pumpkin
2 large eggs, slightly beaten
1 1/2 cup whole milk or half & half
3/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon instant coffee (optional)
3/4 teaspoon salt
1/8 teaspoon black pepper (optional)

directions

Preheat oven to 425 degrees F. In a large bowl, combine pumpkin and eggs, mixing well. Set aside.

Heat milk (or half and half) to boiling point (or scalding point). Do not boil. This is the secret of this pie. Mix in rest of ingredients. Add to pumpkin and egg mixture, combining well.

Pour mixture into unbaked (or partly baked) pie shell. Place in middle of oven and bake for 15 minutes. Lower oven temperature to 350 degrees F and cook for 25 to 30 minutes or until set. Cool on a rack.

nutrition data

Nutritional data has not been calculated yet.