Creamy Custard Pumpkin Pie

Connie Deitz

By
@Riven

A friend of mine loved her Mother's creamy custard pumpkin pies. I searched and searched on how to make a soft custard pumpkin pie. Here's the recipe. My friend loves it and tells me, "This is just like my Mom's!"


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
35 Min
Method:
Stove Top

Ingredients

1
prebaked 9" pie crust
3/4 c
packed brown sigar
2 Tbsp
cornstarch
1/2 tsp
salt
1 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
ginger
1/4 tsp
ground cloves
2
eggs (beaten)
1 (16oz) can(s)
solid pumpkin
1(12oz) can(s)
evaporated milk

Step-By-Step

1Prepare and bake your pie shell first. Then set aside.

2Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger and cloves in a 3 quart saucepan until well blended.

3Stir in eggs, pumpkin and the evaporated milk until all combined well.

4Cook over medium meat stirring constantly until mixture thickens and boils. Boil and keep stirring for only 1 more minute. Remove from heat and cool for 5 minutes.

5Pour into the prebaked pie crust and refrigerate for 3 hours before cutting. Can be decorated with whipped topping. refrigerate any leftovers. Enjoy

About this Recipe

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #pumpkin pie