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This recipe was created by my Mother, Janice Miller Chelf.
This is a Pumpkin Custard Pie and it will remind Sweet Potato Pie lovers of their favorite dish but it is made with canned pumpkin.
People who have said they HATE pumpkin have been converted to pumpkin lovers whenever they taste ANYTHING pumpkin we make.
The secret is the spices ... cinnamon, nutmeg and allspice!
Ingredientes
- 2 Cups Sugar
- 1 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Allspice
- 2 Tbsp Butter, melted
- 2 Cups Milk
- 2 Cups Pumpkin, canned - sieved
- 4 Eggs, beaten
- 2 Deep Dish UNBAKED pie shells
- large cookie sheet
Direcciones
- Preheat oven to 450 degrees F.
- Sift all dry ingredients (removes lumps).
- Mix dry ingredients with melted butter and eggs ( I use a whisk) mix gently. Add pumpkin and milk, continue stirring until mixed well.
- Take your empty pie shells and place on cookie sheet. Place on level surface and is opposite corner. Pour pumpkin mixture into unbaked pie shells - equally.
- Place in oven at 450 for minutes.
- After timer has gone off (15 minutes) reduce oven temperature to 325 degrees F and bake for 40 minutes.
- To test for 'doneness' ... insert a pointed knife in the center. It is done when the knife tip comes back clean.
