creamy custard pumpkin pie

Name: Creamy Custard Pumpkin Pie
Prep time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 - prebaked 9" pie crust; 3/4 cup(s) packed brown sigar; 2 tablespoon(s) cornstarch; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) ginger; 1/4 teaspoon(s) ground cloves; 2 - eggs (beaten); 1 (16oz) can(s) solid pumpkin; 1(12oz) can(s) evaporated milk

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Connie Deitz

Boise, ID

Updated on Feb 17, 2014

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!"

Rate

prep time 35 Min

cook time

method Stove Top

yield 8 serving(s)

Ingredients

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

How To Make creamy custard pumpkin pie

Step 1

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

Step 2

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

Stir in eggs, pumpkin and the evaporated milk until all combined well.
Step 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.
Step 5

Pour 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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