SPICED PUMPKIN CUSTARD PIE

Spiced Pumpkin Custard Pie image

If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.-Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

3/4 cup chopped pecans, toasted
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
7 tablespoons shortening
2 tablespoons plus 1 teaspoon ice water
FILLING:
2 large eggs
3/4 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
Whipped cream, optional
Additional ground cinnamon, optional

Steps:

Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. , For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.

Nutrition Facts : Calories 402 calories, Fat 23g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 356mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 4g fiber), Protein 8g protein.