Pumpkin Custard Pie
| Qty | Ingredient |
|---|---|
| 29 ounces | pumpkin puree |
| 2 1/2 cups | milk |
| 1/4 cups | corn syrup |
| 6 | whole eggs |
| 1/8 teaspoons | cloves |
| 1/4 teaspoons | nutmeg |
| 1/4 teaspoons | ginger |
| 1/2 teaspoons | cinnamon |
| 1/2 teaspoons | salt |
| 1 1/3 cups | brown sugar |
| 1/4 cups | flour |
| 2 | 9" pie crusts, unbaked |
Directions:
- In a large bowl, combine pumpkin, flour, sugar, salt, and spices. Mix until smooth. Add eggs and mix.
- Stirring slowly, gradually pour in corn syrup and then milk. Mix until blended.
- Pour into unbaked pie shells. Bake at 450F for 15 minutes, then lower heat to 350F and bake 25-35 minutes more until filling is set. Makes two 9” pies.