Pumpkin Custard Pie2014-10-21
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
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From Wikipedia – A pumpkin is a cultivar of the squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin and deep yellow to orange coloration. The thick shell contains the seeds and pulp. The pumpkin pulp is the heart of this pie. What is interesting is this – “commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as jack o’lanterns for decoration around Halloween“.
- 2 eggs slightly beaten
- 1 /4 cup canned pumpkin
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 2/3 cups evaporated milk or light cream
- 1 - 9 in unbaked pastry shell
Mix ingredients in order given and pour into pastry shell.
Bake in hot oven (425 degrees F.) 15 minutes.
Reduce temperature to moderate (350 degrees F.) and continue baking 45 minutes or until knife inserted in middle comes out clean.
Garnish with a dollop of whipped cream.