Pumpkin egg custard tart
If you love pumpkin pie and custard tart, this is the recipe for you! A spiced pumpkin egg custard is used to fill a shortcrust pastry case. Serve with a dollop of whipped cream, if desired.
Ingredients
Serves: 8
- 1 (23cm) shortcrust pastry case
- 250g pumpkin puree
- 3 eggs
- 1 tablespoon plain flour
- 4 tablespoons light brown soft sugar
- 100g caster sugar
- 1/2 teaspoon salt
- 1/3 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 475ml milk
Method
Prep:15min ›
Cook:50min ›
Ready in:1hr5min
- Preheat oven to 190 C / Gas 5.
- In a large mixing bowl combine pumpkin puree, eggs, flour, light brown soft sugar, caster sugar, salt, nutmeg, cinnamon and milk. Beat until smooth. Pour into pastry case.
- Bake in preheated oven for 50 minutes or until set in centre.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(26)
Reviews in English (20)
a. This recipe made too much for a 9", deep dish crust. Just keep that in mind so you don't dump it all in at once and have it overflow! b. The 375 oven I think is too hot. It browned far too quickly without setting the custard. c. For more flavor, try adding some extra ground clove, ginger, and/or allspice - 28 Nov 2002 (Review from Allrecipes US | Canada)
Very Good! I didn't have any nutmeg so I added 3/4 teaspoon pumpkin spice! The pie turned out great! - 21 Nov 2004 (Review from Allrecipes US | Canada)
Both my husband and I liked this pie very much. It's easy to make and uses ingedients that I had in the house. I did add 1/2 teaspoon of pumpkin spice for extra flavouring. - 14 Oct 2002 (Review from Allrecipes US | Canada)