Layered Pumpkin Custard Pie

Ingredients: For the Crust: – 1 1/2 cups graham cracker crumbs – 1/4 cup melted butter – 1/4 cup granulated sugar

For the Pumpkin Layer: – 1 can (15 ounces) pumpkin puree – 1/2 cup brown sugar, packed – 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger

– 1/4 teaspoon ground nutmeg – 1/4 teaspoon salt – 2 large eggs – 1 cup evaporated milk

For the Custard Layer: – 1 cup whole milk – 1 cup heavy cream – 1/2 cup granulated sugar – 1 teaspoon vanilla extract – 3 large eggs

Instructions: 1. Preheat your oven to 350°F (175°C).



Prepare the Crust: – In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. – Press the mixture into a 9-inch pie dish to form the crust.

Prepare the Pumpkin Layer: – In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt.

– Add the eggs one at a time, mixing well after each addition. – Gradually stir in the evaporated milk until the mixture is smooth. – Pour the pumpkin mixture into the prepared crust.

Prepare the Custard Layer: – In another bowl, whisk together whole milk, heavy cream, granulated sugar, vanilla extract, and eggs until well combined. – Carefully pour the custard mixture over the pumpkin layer.

Bake: – Place the pie in the preheated oven and bake for 45-50 minutes or until the center is set. You can check by inserting a knife into the center; it should come out clean when the pie is done.

Cool and Serve: – Allow the pie to cool completely on a wire rack before refrigerating for at least 2 hours or overnight. – Slice and serve chilled. Optionally, top with whipped cream before serving.