Pumpkin Custard Pie | Only Takes 10 Minutes To Prepare

Treat yourself with the mesmerizing Pumpkin Custard Pie that only takes 10 minutes to prepare! This savory delight is perfect for family dinners or a cozy Sunday afternoon with a good book. This creamy, bright orange dessert is packed full of classic pumpkin pie flavor, with a silky custard texture, it’s simply irresistible! Take a bite, and you’ll be swept away into a world of creamy sweetness and subtle spices. It’s not just the taste but the joy of a quick turn-around the kitchen that makes this pie oh-so-special!

I promise you, Pumpkin Custard Pie is sure to be a hit at your next gathering! With its short prep time and simple ingredients, it’s a stress-free addition to any menu. The lovely part is how it fills the room with its alluring aroma while it’s baking, it’s impossible not to fall head over heels for this treat! So, here’s what the agenda looks like.

• Prep Time: 10 Minutes
• Cook Time: 60 Minutes
• Total Time: 70 Minutes
• Servings: 8
• Yield: 1-9 Inch Pie

Get your apron on, folks! It���s time to whip up some delight. Let’s move on to the ins and outs of crafting this tantalizing treat.

Ingredients & Equipment You’ll Need

• 1 Cup of Granulated Sugar
• 1.5 Teaspoons of Ground Cinnamon
• 1 Teaspoon of Ground Nutmeg
• 2 Eggs Beaten
• 1 Can of Pumpkin Puree or Fresh Pumpkin(15 Ounces)
• 1 Can of Evaporated Milk(12 Fluid Ounces)
• 1 Unbaked Pie Crust

Equipment: 1 Deep Pie Plate, Mixing Bowls and An Oven!

Remember, the cinnamon and nutmeg personify our pie, infusing it with that distinct autumnal flavor. The evaporated milk is the key to achieving that rich custard texture. If you’re looking for alternatives, coconut sugar can be a decent replacement for granulated sugar and almond milk for evaporated milk. As long as you stick to the foundation of the Pumpkin Custard Pie, feel free to get creative!

How To Make Pumpkin Custard Pie | Only Takes 10 Minutes To Prepare

1. Preheat your oven to 450 degrees F (230 degrees C). Meanwhile, in a large bowl, combine sugar, cinnamon, and nutmeg.
2. Mix beaten eggs into the mixture. Stir it slow and gentle until blended.
3. Now, gradually stir in the pumpkin puree. Make sure the mixture remains smooth and perfectly combined.
4. Next, slowly stir in evaporated milk and carry on blending until it is completely combined with the mixture.
5. Once your fusion is ready, pour it into the unbaked pie shell.
6. Place your pie into the preheated oven. Bake it for 10 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue to bake for another 40-50 minutes.
7. Your Pumpkin Custard Pie will be ready once the knife inserted near the center comes out clean. Allow it to cool and serve.

Tips For The Best Results

• Use fresh pumpkin puree for the best homemade taste.
• Chill the pie for a few hours before serving to get the perfect custard consistency.

Storage Tips

• Keep the pie in the fridge, it will last for up to one week.
• You can freeze it for up to one month covered in plastic wrap. But remember to thaw overnight in the fridge before serving.

Frequently Asked Questions

Q: Can I use any other milk instead of evaporated milk?

A: Yes, you can. You can use whole milk for this recipe, but the texture might not be as rich.

Q: Can I freeze my pumpkin custard pie?

A: Yes, you can. Custard pies freeze surprisingly well. Just let it cool completely before you store it in the freezer.

Q: I only have Pumpkin Pie Spice. Can I use that instead of the individual spices?

A: Yes! Substitute the cinnamon and nutmeg for a total of 3 teaspoons of Pumpkin Pie Spice.

Q: What can I substitute for sugar in the recipe?

A: You can substitute granulated sugar with a sweetener like Stevia or splenda in this recipe.

Q: Can I make this in advance for a party?

A: Absolutely! In fact, the pie tastes better when it has some time to sit and chill before being served.

Nutritional Facts of Pumpkin Custard Pie | Only Takes 10 Minutes To Prepare

This dessert is packed with Vitamins A, C and K. It’s also high in fiber and low in calories. One slice contains approximately 300 calories, 42 g of carbs, 5 g of protein, and 18 g of fat.

Pumpkin Custard Pie surely is a must-have for your culinaria experience! Its sweet and creamy filling coupled with a buttery crust is nothing less than a treat to your taste buds. If you ask me, I’d all but encourage you to savor this pie with a dollop of whipped cream or a scoop of vanilla ice cream, and a sprinkling of nutmeg. Trust me, this dessert is sure to spark joy with every spoonful! Ready, set, bake!