Create A Custard Pie Recipe
Summary
Ingredients
| Pastry for Single-Crust Pie | ||
| Pumpkin | 1 16 Ounce | |
| Sugar | 3/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Eggs | 3 | |
| Evaporated milk | 1 5 1/3 Ounce | |
| Milk | 1/2 Cup (16 tbs) | |
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge high; do not prick pastry.
1 In large mixing bowl combine pumpkin, sugar, cinnamon, salt, ginger, and nutmeg.
2-3 Add eggs; lightly beat eggs into pumpkin mixture with a fork.
4 Add the evaporated milk and milk; mix well.
5 Place pie shell on oven rack; pour mixture into the pastry-lined pie plate.
6 To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 25 to 30 minutes more or till knife inserted off-center comes out clean.
Cool thoroughly on rack before serving.
Garnish with dollops of unsweetened whipped cream, if desired.
Cover and chill to store.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge high; do not prick pastry.
1 In large mixing bowl combine pumpkin, sugar, cinnamon, salt, ginger, and nutmeg.
2-3 Add eggs; lightly beat eggs into pumpkin mixture with a fork.
4 Add the evaporated milk and milk; mix well.
5 Place pie shell on oven rack; pour mixture into the pastry-lined pie plate.
6 To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 25 to 30 minutes more or till knife inserted off-center comes out clean.
Cool thoroughly on rack before serving.
Garnish with dollops of unsweetened whipped cream, if desired.
Cover and chill to store.
Chef
