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Pumpkin Custard Pie

From Lynne Wilson

Pumpkin pie too spicy for you? Try this milder custard pie for a change. Use either pumpkin or squash.

Preheat the oven to 425°F


Crust: Prepare an unbaked 9-inch pie shell.


1 cup light cream
1 tsp. vanilla
1 cup milk
¾ tsp. nutmeg
4 eggs
1 cup cooked & pureed or whipped, pumpkin or squash
½ cup sugar
½ tsp. salt


Brush the inside of crust with slightly beaten egg white.

Scald the cream and milk together and set aside.

Beat the eggs in a mixing bowl, then stir in the sugar, salt, vanilla, nutmeg and pumpkin. Stir in the milk and cream, and pour into the pie shell. If desired, sprinkle a little additional ground nutmeg over the top.

Bake at 425°F for 15 minutes. Reduce the heat to 350°F and continue to bake for 25-30 minutes longer or until the custard tests done with a knife. Serve at room temperature or slightly chilled.

Leftover pie shoud be refrigerated