Pumpkin custard pie

Pumpkin custard pie
Freeimages.com/Mike Johnson
Pecan and pumpkin pies: Because these pies are made with eggs, they can go bad pretty quickly if left out for too long. Home Food Safety says they are fine to eat at room temperature for up to two hours after baking, but after that the leftovers should go into the fridge for a maximum of three days.

You know the smell. It’s probably the one that speaks most to our hearts of hearth and home, of holidays and family, and of great desserts.

Pumpkin Custard Pie

1 ¾ c. pumpkin puree
¾ c. sugar
¾ tsp. kosher salt
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
2 eggs, beaten, at room temperature
1 c. heavy whipping cream
½ c. whole milk
1 (9 inch) unbaked deep-dish pie crust

Preheat oven to 400° Fahrenheit.

In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.

Remove from heat; add the sugar, salt, cinnamon, nutmeg and ginger. Mix well.

Add the eggs, cream and milk. Mix until smooth; pour into pie shell.

Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting

Don’t forget to top this with as much sweetened whipped cream as you can spoon!