Wednesday, October 17, 2007

Pumpkin Custard Pie

1 can Libby's pumpkin
3-4 cups sugar
1 qt 2% or whole milk
6 beaten eggs
1 can evaporated milk + 1 can water
12 Tbs flour
½ tsp salt
2 tsp cinnamon
1 tsp cloves
1 tsp allspice

In a large bowl, mix milk, evaporated milk + water, & sugar until sugar is dissolved. Put pumpkin in medium bowl; mix some milk mixture with the pumpkin until pumpkin is pourable; poor into milk mixture, beating with whisk until smooth.

In medium bowl, mix flour & spices; add small amount of pumpkin mixture; mix until smooth; add eggs and mix until smooth; ad to pumpkin mixture & whisk until smooth. Pour into crusts.

Protect crusts with foil. Place in oven on opposite corners of racks. Bake at 425 degrees for 15 minutes, then turn heat down to 375 degrees and bake another hour. Pie is done when knife inserted between center and edge comes out clean. Cook pies completely (don't refrigerate) before serving.

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