Pumpkin Custard Pie
- SERVES
- 6
- PREP
- 4 Hr 38 Min
- COOK TIME
- 55 Min
We always seem to eat the same ol' pumpkin pie for dessert, so one year I decided to do things a little different. The result...pumpkin custard pie, a little creamier than the one we grew up with and now a whole lot more popular.
What You'll Need
- 1 can (15 ounces) pure pumpkin
- 1/2 cup honey
- 1/2 cup half-and-half
- 3 eggs
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 (9-inch) frozen ready-to-bake pie shell, thawed
What to Do
- Preheat the oven to 375 degrees.
- In a large bowl, whisk together all the ingredients except the pie shell.
- Pour into the pie shell and bake for 55 to 60 minutes, or until firm. Allow to cool for 30 minutes, then cover and chill for at least 4 hours. Cut into wedges and serve.
Notes
For a more festive look, top each slice with whipped cream and a sprinkle of cinnamon.
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missd
Jun 08, 2012
This is really good...used squash instead...and baked at 425 for 20 minutes then finished at 375...makes for a crispier crust....new favorite
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