My pumpkin custard pie recipe
2 cups pumpkin puree
1/3 cup white sugar
1/3 cup light brown sugar
1/2 teaspoon (rounded) kosher salt
1 teaspoon ground cinnamon (If you like the commercial pumpkin pie spice, use 1 3/4 teaspoons instead of these spices.)
1/2 teaspoon ground ginger (or you can grate 2 teaspoons fresh ginger)
1/8 teaspoon cloves
1/8 teaspoon finely ground black pepper
6 large eggs – (separate TWO and beat the whites)
3/4 cup heavy cream
1/4 cup milk
1 9 inch single pie crust – unbaked – It’s perfectly acceptable to use the frozen ones. (You can also use the prepared cookie crumb pie shells – homemade pie shells made with gingersnaps is also good with this pie filling.)
Preheat the oven to 375° F.
If using FRESH pumpkin puree – especially if somewhat runny – cook in a large saucepan or saucier until it has thickened and most of the moisture has been absorbed.
Remove from heat and add:
The two Sugars
Mix well and allow to cool for about 30 minutes.
Separate the two eggs and set the whites aside.
Beat the 4 whole eggs and the two yolks until slightly frothy.
Beat the 2 whites until they form soft peaks.
When the pumpkin has cooled sufficiently
Add the beaten whole eggs and stir to blend completely.
Next Fold in the whites and stir, you don’t have to be too careful, you are not aiming for a souffle.
Pour into prepared pie shell. You should have a small amount left over, pour this into a buttered 12 ounce
Place pie on baking sheet and into the preheated oven.
Bake for 45 minutes and test by giggling the pie, if the center is still liquid, give it another 8 minutes and check again.
You can test with a thin-bladed knife if you wish but this custard will always be a bit moist.
It will continue cooking for a few minutes after removal from the oven.
Place on a cooling rack for at least an hour before cutting into it.