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PUMPKIN CUSTARD PIE (Two 9-inch pies)
1 large can Libby's pumpkin 5 eggs, slightly beaten 1 1/2 c. sugar 1 tsp. salt 2 Tbsp. pumpkin pie spice 1 can evaporated milk 1 can whole milk
Blend sugar, spices and salt. Add eggs, pumpkin and milk. Bake at 425 degrees for 15 minutes; 350 degrees for 40 minutes or when knife inserted in center comes out clean. Turn oven down to 300 degrees, if it browns too fast.
Crust (2 pies): 2 c. flour 1 c. Crisco 1/2 c. cold water 1 tsp. salt Mix together flour and Crisco. Rub together with hands until blended. Add water. Roll and place in pie plates.
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