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):
- 1 3/4 cups pumpkin puree
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 eggs, beaten
- 1 cup heavy whipping cream
- 1/2 cup milk
- 1 (9 inch) unbaked pie crust
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.