Recipe 1497 - Pumpkin Custard Pie
Recipe 1497 - Pumpkin Custard Pie
(by Shirley McNevich)
2 beaten eggs
3/4 cup white sugar
1/2 tsp. salt
2 TBSP flour
1/2 tsp. cinnamon + extra for sprinkling
1 cup Libby's canned pumpkin
1 1/2 cups milk
1 - 9"unbaked pie crust dough
In a bowl add eggs--beat. Add white sugar, flour, 1/2 tsp. cinnamon
and salt--stir well. Add pumpkin--stir well. Slowly add milk--stir until
smooth. Grease a 9" pie plate. Place dough into the greased pie
plate, spray the inside of the dough with Pam. Flute the edges of the
pie dough. Pour the pumpkin mixture into the pie crust dough.
Sprinkle cinnamon (your choice of amount) on the top of the pumpkin
mixture. Place the pie plate on a cookie sheet (to catch drips). Bake at
425 degrees for 15 minutes, then reduce heat to 350 degrees and
bake 40 minutes longer. Test with a tableknife for doneness.
Continue to:
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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