Pumpkin pie

This pie is fresh from the oven and has not settled yet, that is why it looks so full.

This is my mom's recipe. She always mixes this pumpkin pie recipe with her custard pie recipe. She ends up with 2 pumpkin custard pies. We had this every Thanksgiving and Christmas. 

Since my husband prefers it when I don't "mess" with the classics, I usually just stick with the pumpkin pie. I will give you both recipes and you can choose whatever strikes your fancy. 

Pumpkin Pie:

Preheat oven to 450 degrees

1 Egg

2/3 C sugar

1 1/4 C cooked, mashed pumpkin (or 100% pure pumpkin in the can)

3 tsp pumpkin pie spice (4 tsp if you are planning to make the pumpkin custard pies)

1 1/4 C Evaporated milk (a little less than a can)

pie crust (you can make your own, I use Pillsbury ready made pie crusts)

• whisk together the egg and sugar
• add pumpkin and pumpkin pie spice and whisk until it is mixed well
• add the evaporated milk and whisk together until well mixed
• place your pie crust evenly in pie pan 
• pour filling into prepared pie crust
• make a ring out of tin foil and cover the crust, so it doesn't burn
• Bake at 450 degrees for 20 mins
• lower oven to 350 and bake for 40 more minutes or until knife comes out clean

*If you are making the pumpkin custard pies, just set aside the pumpkin pie filling aside

Custard Pie:

 Same cooking temp and times as the pumpkin pie recipe

3 eggs

1/3 C sugar

1/4 tsp salt

1/4 tsp ground nutmeg

1 tsp vanilla

1 3/4 C milk

• whisk together the eggs, sugar, salt, and nutmeg until well mixed
• whisk in milk and vanilla until well incorporated

* If you are making pumpkin custard pies, then now you mix the 2 fillings together

• pour into prepared pie crusts
• make a ring out of tin foil and cover the crust, so it doesn't burn
• Bake at 450 degrees for 20 mins
• lower oven to 350 and bake for 40 more minutes or until knife comes out clean

Let cool on baking rack.