Making these strips is quite simple. My family enjoys them the most. They also make delicious sandwiches when placed on rolls or bread.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 ¾ cups pumpkin puree
- ¾ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup heavy whipping cream
- ½ cup milk
- 2 large eggs, beaten
- 1 (9 inch) frozen unbaked pie crust, thawed in the refrigerator, but still cold
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pumpkin puree in a saucepan over medium-high heat; cook and stir until slightly dry and caramelized, 10 to 20 minutes. Remove from the heat.
- Stir sugar, cinnamon, ginger, and salt into the caramelized pumpkin until well combined. Mix in cream, milk, and eggs until smooth. Pour into the cold pie crust.
- Bake in the preheated oven until crust is golden brown and filling is mostly set except for a small spot in the center that jiggles when the pie is shaken slightly, 25 to 55 minutes.
- Remove from the oven and allow to cool completely on wire rack before cutting.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 298 mg |
| Sugars | 20 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I used the Pillsbury deep dish 9 inch, net weight 12 Oz pre-made crust. Prebaked according to package. There was about 3/4 cup of filling leftover. I baked the pie for 45 minutes with an internal temperature of 200 degrees F. I added a tiny bit of ground nutmeg and clove. It was good.
The best pumpkin pie I and my mahjong group have ever had. Baked for 50 minutes. Excellent. Illbemaking this quite frequently
Good Recipe, I changed a couple of things. Subbed Ginger for Nutmeg. Subbed Milk with French Vanilla Creamer. I added 5 Pads of Butter to the top of the Pie before baking, and sprinkled it with Cinnamon. Also an Optional thing I do is brush the crust with egg white so the bottom of the pie crust doesn’t get too soggy
I made this pie using the following alterations, I used 3/4 heavy whipping cream, 2 tsps homemade pumpkin pie spice with a couple of extra dashes of cinnamon, and I used 4 cups of homemade puree and cooked to reduce it. Last but not least, I made a gingersnap pecan crust for the pie…. so good! Thank you for this recipe!
I cooked the second one a little longer (2-3 minutes). It makes a very light, very soft filling. We liked it.
This recipe is delicious!
I add Ripple Vanilla half&half and Coconut/Almond milk
Made 2 for Thanksgiving they went so fast. My pumpkin fans really love it. Making these for Christmas 4 not 2.
Everyone raved about this delicious pie! Of all the recipes to try for pumpkin pie, I am really glad I settled on this one! Thank you for sharing!
We paired this recipe with a gingersnap crust and it was so delicious. The pie filling is smooth and the pumpkin flavor still is there but not in your face. This is my family’s favorite pumpkin pie recipe.
I love the texture of this custard pie! I like to add freshly ground nutmeg to it. DO NOT use Trader Joe’s organic canned pumpkin – it’s much too watery. Libby’s canned pumpkin worked much better for me.
As did another reviewer I eliminated the milk and added an extra egg instead. The sugar made it unnecessarily to sweet in my opinion. The heavy cream adds sweetness on it’s own. Next time i’ll try eliminating the sugar and adding extra pumpkin and egg. The cooking of the pumpkin does help texture and reduces moisture. I’d have to do a side by side comparison with the traditional recipe to say which I prefer.
I made this for a dinner for just four people and after all was cleared and we were in the kitchen all four of us attacked the leftover pie with spoons until nothing was left. Shameless.
This recipe became our favorite after trying it a few years ago! We will never go back to reg pumpkin pie.We sub sugar for splenda and it turns out great! I also make it crustless sometimes.
It was awesome! I used the whole can of pumpkin.
For years I made the recipe on the can of pumpkin. Picked up a pie at a farm market and loved it. The following year they said the ladies who made the pie were no longer doing it. So I went on a search and found this recipe.. it is PERFECT! Creamy and smooth. No heartburn like some pumpkin pies. My go to recipe.
The family go-to pumpkin pie recipe. Rich, creamy and most of all delicious! We use the basic Crisco (butter flavored) pie crust recipe found on the label. Added 1/4 tsp of cloves to filling too. Amazing!
Of course I tweaked it! I used cinnamon, ginger, cloves, nutmeg & vanilla. I used half boiled custard & half whole milk with a small amount of bourbon . What a delicious pie!!
I adjusted the spices slightly as we enjoy clove with our pumpkin. Timing is way off for both the pumpkin and the pie. More than double the cook time for the pies. Totally lost track of the time it took to reduce puree. Second time: Everything worked, still took way longer than 10 minutes to reduce the pumpkin and took an hour plus to bake.
Living in Mexico, the dairy products are a bit different. I used cream (almost solid) and half and half milk. I also used Coconut sugar instead of regular sugar. Wowza!
I loved it and so did my family. Cooking the pumpkin made it rich and much more tasty.