Pumpkin Custard Pie
|29 ounces||pumpkin puree|
|2 1/2 cups||milk|
|1/4 cups||corn syrup|
|1 1/3 cups||brown sugar|
|2||9" pie crusts, unbaked|
- 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.