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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.