Last Updated: May 29th, 2012 - 03:07:02
| Pumpkin Pie - Pumpkin Custard
By Cooperative Extension Service of Clemson University
Nov 15, 2008, 18:22
This quick and easy pumpkin pie recipe allows you to make a delicious pumpkin pie, or omit the crust and create individual custard servings.
Pumpkin Pie or Custard
- 1 can (12 oz.) evaporated skim milk
- 2 eggs
- 1 can (1 lb.) pumpkin
- 3/4 cups sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
Blend all ingredients well. Pour into pie shell. Bake in a 375oF pre-heated oven for about 1 hour. Pie is done when knife inserted in the center comes out clean.
For custard, omit the pie crust and bake in 8 individual custard dishes for 40 minutes at 375 degrees.
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