Pumpkin Custard Pie

Try a fall pie like no other with this decadent custard pie loaded with bits of roasted pumpkin!

4.43 from 7 votes

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Course: Desserts

Cuisine: American

Servings:

Calories: 198kcal

Equipment

Ingredients

3 cups pumpkin pulp roasted
2 1/2 cups granulated sugar
1 stick butter melted
1 heaping Tbsp self-rising flour
6 eggs
1 tsp vanilla extract
1 small can evaporated milk 5 ounces
3 pie shells 3 for regular pies or 2 for deep dish

Instructions

Roasting Pumpkin

Preheat oven to 350 degrees. Using a sharp knife, cut down the middle of the pumpkin. Scoop out all seeds (reserve the seeds for roasting) and remove as much of the fibrous strands as you can. Cut the halves in half and then repeat with those pieces. You should have a total of 8 pumpkin pieces.
Place pumpkin pulp-side up on a large baking sheet lined with aluminum foil. Brush pumpkin with water. Bake for 40 to 50 minutes, or until tender.
When roasted pumpkin has cooled to touch, scoop out pulp and set aside for pie filling.

Pie Filling

Preheat oven to 400 degrees.
Using a hand held mixer on medium speed, blend roasted pumpkin pulp, sugar, melted butter, self-rising flour, eggs, vanilla extract, and Carnation milk until well blended. Mixture will not be smooth due to the little pieces of pumpkin pulp.
Pour pumpkin mixture into either 2 deep dish pie shells, or 3 regular pie shells. Bake for 40 to 50 minutes, or until light golden brown and center is set. To check for doneness, place a toothpick into the center of the pie. Toothpick should come out clean.
Let pie cool completely prior to serving. Pie should be kept refrigerated.

Notes

Freezing Option: Place pie in a gallon-sized freezer zip-lock bag and freeze for up to 3 months. Allow pie to thaw completely and serve.

Pie Shells: Store-bought is perfectly acceptable for this recipe since this recipe makes up to 3 pies. However; if homemade is the only way for you, this Basic All Butter Pie Crust has you covered.

Nutrition