Pumpkin Custard Pie

Cooking Recipes Catalogue

A hot pumpkin custard filling made with eggs, cream and pumpkin puree is spiced with ginger and cinnamon and baked in a chilled pie crust.

INGREDIENTS (for 8 servings):


  • Preheat oven to 400 degrees F (200 degrees C).
  • In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
  • Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
  • Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
  • Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.