Name: Pumpkin Custard Pie with Gingersnap Crust
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 1/2 tsp. ginger; 1 tsp. ground cinnamon; 2 cups crushed gingersnaps; 1/2 tsp. ground ginger; 3/4 tsp. ground allspice; 1 can 12 oz evaporated milk; 1/2 tsp. salt; 2 large eggs; 4 T sugar; 3/4 cup sugar; 8 T melted butter; 1 can 15 oz pumpkin

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?

Enjoy the flavors of fall in this decadent pumpkin custard pie, with a crunchy gingersnap crust that adds the perfect touch of spice.

Milk

Eggs

Wheat

Vegetarian

Seasonings

gram

ground ginger

ground cinnamon

Cookies

gingersnap cookie

ground allspice

Canned & Dry Milk

milliliter

evaporated milk

salt

eggs

Sugars & Sweeteners

sugar

Butter & Margarine

butter

Canned Vegetables

pumpkin puree

Vitamin K

Vitamins

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Beta-carotene

Vitamin A

Carbohydrates

Protein

Dietary Fiber

Water

Calories

Sugar

Cholesterol

Iron

Minerals

Magnesium

Lycopene

Copper

Manganese

Selenium

Folic Acid (B9)

Trans fatty acids

Vitamin D

Phosphorus

Potassium

Sodium

Zinc

Vitamin C

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Choline

Riboflavin (B2)

Vitamin B6

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Pumpkin Custard Pie with Gingersnap Crust

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