Creamy Custard Pumpkin Pie
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How to Make Creamy Custard Pumpkin Pie
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
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About Creamy Custard Pumpkin Pie
Posted: Mon, Feb 17, 2014