Pumpkin Pie Custard Style Recipe

Name: Pumpkin Pie Custard Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup white sugar; ⅔ cup pumpkin; ⅓ cup brown sugar; 2 tablespoons flour; 1 ⅔ cups milk, hot; 2 eggs, separated; ⅓ teaspoon vanilla; ⅓ cup molasses; cinnamon; 1 unbaked pie shell, 9 inches

Servings: persons

1
Preheat oven to 350F.
2
Scald milk: Make it very hot by bringing it almost to the boiling point.
3
Mix all ingredients together except egg whites.
4
Beat egg whites until stiff and can form peaks.
5
Gently fold egg whites into mixed ingredients.
6
Pour into pie shell.
7
Sprinkle desired amount of cinnamon over top.
8
Bake at 350F for 30 minutes or until set.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ cup white sugar, ⅔ cup pumpkin, ⅓ cup brown sugar, 2 tablespoons flour, and more.

Yes, Pumpkin Pie Custard Style falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Custard Style

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