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!"


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

1
Prepare and bake your pie shell first. Then set aside.
2
Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger and cloves in a 3 quart saucepan until well blended.
3
Stir in eggs, pumpkin and the evaporated milk until all combined well.
4
Cook 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.
5
Pour 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