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creamy custard pumpkin pie

Riven avatar
Recipe by
Connie Deitz
@Riven
Boise, ID

A friend of mine loved her Mother's creamy custard pumpkin pies. I searched and searched on how to make a soft custard pumpkin pie. Here's the recipe. My friend loves it and tells me, "This is just like my Mom's!"

yield 8 serving(s)
prep time 35 Min
method Stove Top

Ingredients For creamy custard pumpkin pie

  • 1
    prebaked 9" pie crust
  • 3/4 c
    packed brown sigar
  • 2 Tbsp
    cornstarch
  • 1/2 tsp
    salt
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    ginger
  • 1/4 tsp
    ground cloves
  • 2
    eggs (beaten)
  • 1 (16oz) can
    solid pumpkin
  • 1(12oz) can
    evaporated milk

How To Make creamy custard pumpkin pie

  • 1
    Prepare and bake your pie shell first. Then set aside.
  • 2
    Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger and cloves in a 3 quart saucepan until well blended.
  • 3
    Stir in eggs, pumpkin and the evaporated milk until all combined well.
  • 4
    Cook over medium meat stirring constantly until mixture thickens and boils. Boil and keep stirring for only 1 more minute. Remove from heat and cool for 5 minutes.
  • 5
    Pour into the prebaked pie crust and refrigerate for 3 hours before cutting. Can be decorated with whipped topping. refrigerate any leftovers. Enjoy
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Creamy Custard Pumpkin Pie:

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