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Create A Custard Pie

Pie.Chef's picture
  Single crust pastry 1
  Canned pumpkin 16 Ounce (1 Can)
  Sugar 3⁄4 Cup (12 tbs)
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Eggs 3
  Evaporated milk 5 1⁄3 Ounce (1 Can Or 2/3 Cup)
  Milk 1⁄2 Cup (8 tbs)

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge high; do not prick pastry.
1 In large mixing bowl combine pumpkin, sugar, cinnamon, salt, ginger, and nutmeg.
2-3 Add eggs; lightly beat eggs into pumpkin mixture with a fork.
4 Add the evaporated milk and milk; mix well.
5 Place pie shell on oven rack; pour mixture into the pastry-lined pie plate.
6 To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 25 to 30 minutes more or till knife inserted off-center comes out clean.
Cool thoroughly on rack before serving.
Garnish with dollops of unsweetened whipped cream, if desired.
Cover and chill to store.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1449 Calories from Fat 392

% Daily Value*

Total Fat 44 g67.7%

Saturated Fat 17.9 g89.4%

Trans Fat 0 g

Cholesterol 689.6 mg229.9%

Sodium 1506.4 mg62.8%

Total Carbohydrates 236 g78.6%

Dietary Fiber 17.3 g69.4%

Sugars 188 g

Protein 41 g81.9%

Vitamin A 1436.5% Vitamin C 37.3%

Calcium 78.3% Iron 62.1%

*Based on a 2000 Calorie diet

Create A Custard Pie Recipe