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| GRANDMA'S PUMPKIN - CUSTARD PIE | |
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1 c. pumpkin 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. pumpkin pie spice 1 tbsp. melted butter 1 rounded tbsp. flour 2 egg yolks 2 egg whites 3/4 c. brown sugar 1 3/4 c. milk 1 tsp. vanilla Unbaked 9" pie shell  Preheat oven to 425°F.Combine pumpkin, salt, cinnamon, pie spice, butter and flour. In a separate bowl beat egg whites stiff. To the pumpkin mixture add egg yolks, brown sugar, milk and vanilla. Fold in egg whites last. Pour into unbaked pie shell. Bake at 425°F for 10 minutes and reduce temperature to 400°F for 20-25 minutes longer. | |
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recipe reviews #52728
Clint Kinowski (Wisconsin) says:
I was looking for a new pie recipe to make this year for turkey day and I chose this one. The recipe is delicious, but there is a problem with the recipe. it states that it is for a 9 inch crust. So I doubled the recipe and wound up having enough filling for 4 regular 9 inch pies. The recipe I believe is supposed to be for a 9 inch deep dish pie crust. I also state this because when you fill a regular 9 inch crust and bake it the filling puffs up while baking but then as it cools down it deflates, is another reason I beleive the recipe is supposed to call for a 9 inch deep dish pie crust.
#174339
Diana (New York) says:
Great!
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