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Pumpkin Custard Pie


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Rate this recipe 4.5/5 (2 Votes)


  • Grape nut pie shell:
  • 1 1/2 cups milk
  • 4 tbsp cornstarch
  • 1 1/2 cups cooked pumpkin
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 cup Grape Nuts® cereal
  • 1/4 cup apple juice


Servings 8
Adapted from


Step 1

Preheat the oven to 350° F. Mix the Grape Nuts and apple juice concentrate. Pat into a 9” pie pan. Bake for 10 minutes, then cool before filling.

In a large bowl, whisk together the milk and cornstarch until smooth, then blend in remaining ingredients. Pour into pie shell and bake for 45 minutes, or until firm. Cool before cutting.

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