Pumpkin Custard Pie - cooking recipe

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

Preparation

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.