Spiced Pumpkin Custard Pie
Total TimePrep: 25 min. Bake: 40 min. + cooling
Fantastic pie! I've tried several pumpkin pie recipes, but I've found that the store bought ones are always better than mine. Not the case with this pie! I doubled the recipe to make two pies. I added 3/4 teaspoon of nutmeg, but made otherwise made the filling as directed. I'm not a big fan of the traditional pumpkin pie crust ( I normally just eat the filling), but I tried this pie with a homemade graham crust and it turned out great. I just used 1 1/2 cup graham crackers, 6 tbsp muleteer butter, 1/3 cup of sugar and 1 tsp ground ginger. Press into pie plate, put the crust in the over for 5 minutes at 375 and continue with pie as directed. My family really enjoyed this pie for Sunday dinner. I will be making this for thanksgiving.
I really enjoyed this pie. The spices really came through without overwhelming the pumpkin flavor. It was really good and will be my new regular pumpkin pie!
<p>I made three of these pies for Thanksgiving. I am not a fan of pumpkin pie but my family loved this recipe. My mom said it was better than a lot of other pies she has had and vowed to eat all three! The recipe itself was extremely simple and straight forward. It didn't take long to make at all.</p>
It's not Fall if there isn't any Pumpkin Pie! This recipe is soooooo creamy and one of my new favorites. I'm very picky when it comes to pumpkin and sweet potato pie.