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Pumpkin Custard Pie
What you need
- Single pie crust for 9 inch pie, homemade or store bought
- 15 oz. can plain pumpkin puree (not pie filling)
- 1/2 cup agave syrup or 3/4 cup sugar
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/8 tsp ground clove
- 1/2 tsp kosher salt
- 3 eggs, beaten
- 3/4 cup half and half cream
- 1 tsp vanilla extract
How to make it
- Preheat oven to 425º
- Place crust in pie pan
- Stir together pumpkin, agave or sugar, spices and half & half
- Add eggs and blend very well
- Pour into unbaked pie crust
- Bake for 15 minutes and the reduce the oven temperature to 350º
- Continue to bake for an additional 50 to 55 minutes.
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