Name: Creamy Pumpkin Custard Pie Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1/4 tsp ground ginger; 1/2 tsp ground cinnamon; 2 cups pumpkin puree; 1/4 tsp kosher salt; 3 large eggs; 1 pie crust; 1 tsp vanilla extract; 1/2 cup granulated sugar; 1/4 tsp ground nutmeg; 1/2 cup pecans; 1/2 cup light brown sugar; 3/4 cup milk; 1/2 cup heavy cream

Custard Pie

What is the best way to serve custard pie?

What are the ingredients needed to make custard pie?

What is the best kind of milk to use in custard pie?

Can I make a custard pie without a crust?

What is the best way to prevent a custard pie from curdling or cracking?

Can I add other ingredients to my custard pie, like fruit or chocolate?

This creamy pumpkin custard pie is the perfect dessert for holidays. It is made with pumpkin puree, brown sugar, cream and topped with pecan.

Milk

Eggs

Tree Nuts

Wheat

Gluten Free

Lactose Free

Vegetarian

Seasonings

gram

ground ginger

ground cinnamon

Canned Vegetables

pumpkin puree

salt

eggs

Frozen Dessert

pie crust

Extracts

milliliter

vanilla extract

Sugars & Sweeteners

sugar

ground nutmeg

Nuts Seeds & Mixes

pecans

light brown sugar

milk

Creams & Creamers

heavy cream

Water

Calories

Trans fatty acids

Lycopene

Vitamins

Dietary Folate Equivalents

Lactose

Carbohydrates

Protein

Iron

Minerals

Saturated Fat

Total monounsaturated fatty acids

Calcium

Phosphorus

Potassium

Vitamin A

Added Sugar

Sugar

Magnesium

Sodium

Manganese

Niacin (B3)

Beta-carotene

Vitamin K

Vitamin D

Dietary Fiber

Cholesterol

Total polyunsaturated fatty acids

Vitamin C

Pantothenic acid (B5)

Lutein+zeaxanthin

Zinc

Copper

Selenium

Thiamin (B1)

Riboflavin (B2)

Vitamin B6

Choline

Beta-cryptoxanthin

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Velvety Vanilla Custard Pie

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Coconut Custard Pie

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Grandma's Egg Custard Pie

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Greek Custard Pie

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Pumpkin Custard Pie with Gingersnap Crust

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Rhubarb Custard Pie Recipe

Creamy Pumpkin Custard Pie Recipe

Baking Goods

Produce

Dairy

Meal

Snacks

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Creamy Pumpkin Custard Pie Recipe

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