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Pumpkin Custard Pie

6 c. pumpkin (fresh boiled)
4 eggs
1 1/2 c. sugar
2 tbsp. flour
1 qt/ milk
1/2 tsp. cinnamon
1/2 tsp. salt
2 (8 or 9 inch) pie crusts
(Some will be left for a tester)

In a large bowl, beat eggs, sugar and salt. Add the flour; blend well. Add milk and pumpkin. Pour into crusts and sprinkle cinnamon on top. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes. Pies are done when knife inserted into center comes out clean.

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