Pumpkin Custard Pie I

The proportions are perfect in this old Amish recipe with just the right amount of sugar, eggs and spices mixed into the pumpkin puree and milk. The thick and creamy filling bakes up deliciously after an hour in the oven. Serve with whipped cream and a sprinkling of candied ginger.

• Calories: 228 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon salt
• 3 eggs
• ½ teaspoon ground cinnamon
• 2 cups milk
• 1 cup pumpkin puree
• 1 tablespoon all-purpose flour
• ⅓ teaspoon ground nutmeg
• ¼ cup packed light brown sugar
• 1 (9 inch) pie shell

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Beat until smooth. Pour into pastry-lined pie plate.

Step 3

Bake in preheated oven for 50 minutes, or until set in center.