This event is hosted by Terri of Love and Confections and I would like to take this opportunity to thank her. I have enjoyed this event so much and have made a lot of new blogging friends.
Pumpkin Custard Pie
1 3/4 c. pumpkin puree
3/4 c. sugar
1 t. cinnamon
1/2 t. salt
1/4 t. ground ginger
1 can evaporated milk
1 unbaked pie shell
Line a deep dish pie pan with an unbaked pie shell. Place pumpkin puree in a sautee pan and cook over med high heat until dried and starting to carmelize, about 10 minutes. Add sugar and spices to pumpkin and stir to combine. Remove from heat.
In large bowl of stand mixer fitted with whisk attachment beat eggs. Add evaporated milk and combine on low speed. Add pumpkin mixture and beat on med speed until blended and smooth. Pour into pie shell. Place pie pan on a cookie sheet and bake at 400* for 35 minutes or until a knife inserted comes out clean. Print Recipe
Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!
Check out all the other #PumpkinWeek Bloggers and their recipes:
Pumpkin Tres Leches by Love and Confections
Spiced Pumpkin Butter by Culinary Adventures with Camilla
Pumpkin Palmiers by That Skinny Chick Can Bake
Pumpkin Pecan Oatmeal by The Spiffy Cookie
Mini Healthy Pumpkin Pies by Happy Food Healthy Life
Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
Savory Pumpkin Tart by The Not So Cheesy Kitchen
Pumpkin Chocolate Chip Cookies by Making Miracles