Pumpkin Custard Pie Recipe

Serves: 6-8

Ingredients:
1 ready-to-bake pie crust, precooked according to directions
2 cups heavy cream
2 farm fresh egg yolks and 4 whole farm fresh eggs, lightly beaten
1 cup Stonewall Maple Pumpkin Butter

Directions:
Preheat oven to 325 degrees F. Heat cream in a small, heavy saucepan. Warm thoroughly but do not simmer. Remove from heat and stir gradually into beaten eggs. Add Maple Pumpkin Butter and mix well. Pour custard into pre-baked pie shell. Bake approximately 35-45 minutes or until custard is set. An inserted knife or toothpick will come out clean. Cool before serving.

Recipe Tip:
To make tarts, press dough into tart pans and pre-bake for 8 minutes. Cool. Spoon custard into tart shells. Bake for 20 minutes.

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