Zutaten für Golden Pumpkin Custard Pie
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Zubereitung von Golden Pumpkin Custard Pie
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 3 large eggs until light and frothy.
- Gradually whisk in ¾ cup granulated sugar until fully incorporated.
- Add ¼ cup all-purpose flour and whisk until smooth, ensuring no lumps remain.
- Stir in 1 (15-ounce) can pumpkin puree, ½ cup melted unsalted butter, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and a pinch of salt.
- Gradually whisk in 1 cup of whole milk or half-and-half until the mixture is completely smooth and well combined.
- Pour the custard mixture into a 9-inch unbaked pie crust.
- Place the pie on a baking sheet to catch any spills.
- Bake for 35-40 minutes, or until a knife inserted near the center comes out clean. The edges should be set and the center just slightly jiggly.
- Let the pie cool completely on a wire rack before serving. For best results, chill for at least 2 hours to allow the custard to set completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
51g
Fat
15g
Carbs
5g
