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| CUSTARD PUMPKIN PIE | |
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1 lg. can pumpkin 3/4 c. white sugar 1 tsp. ginger 2 tsp. cinnamon 1 lg. can condensed milk 3/4 c. brown sugar 1 tsp. salt 1 tsp. nutmeg 6 eggs, beaten 2 1/2 c. milk Combine the above ingredients and pour into an unbaked pie shell. Bake at 450 degrees for 10 minutes, then reduce temperature to 325 degrees for 50 minutes. | |
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recipe reviews #57236
Janis Stephens (Texas) says:
How large is "large?" Our grocer carried regular-sized (15 oz?) cans of pumpkin, plus a bigger can--since it says "large," I opted for the bigger. It made MORE THAN ENOUGH FILLING FOR TWO 9" PIES! Delicious, got better each day. I would like to know how to cut amounts to get just ONE pie?
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