Pumpkin Custard Pie Recipe
Pumpkin custard pie is such the perfect Thanksgiving dessert to have any time of year!
Servings: 12 slices
Preheat oven to 350ºF (175ºC).
Place pumpkin, eggs, brown sugar, white sugar, spices and salt in the large bowl of a food processor.
Mix well, stopping to scrape down the sides if necessary (you may need to do this once or twice).
Add the vanilla, milk and cream, process until all ingredients are well incorporated.
Fill the pie crust, and place on a baking tray.
Place in the preheated oven, and bake for 45-50 minutes, until a knife inserted in the comes out clean.
Serving: 12g | Calories: 142kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 128mg | Potassium: 139mg | Fiber: 1g | Sugar: 19g | Vitamin A: 6585IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg