Pumpkin Custard Pie

Ingredients

• 1 3/4 cups pumpkin puree
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 eggs, beaten
• 1 cup heavy whipping cream
• 1/2 cup milk
• 1 (9 inch) unbaked pie crust

Directions

Preheat oven to 400 degrees F (200 degrees C).

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 and ginger. Mix well.

Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.

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