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PUMPKIN CUSTARD PIE




Source of Recipe


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List of Ingredients




1 level tsp. cinnamon
dash of salt
3 heaping Tbsp. plain flour
2 1/2 c. sugar
2 eggs
1 (16 oz.) can pumpkin
3 pie crusts
1 (13 oz.) can Carnation evaporated milk mixed with 2 cans water
or
1 2/3 c. powdered milk and 5 c. water



Recipe



Heat oven to 375 degrees. Sift together cinnamon, salt,
flour
and sugar.
Note: If you substitute powdered milk for evaporated
milk, add powdered milk now and sift with dry ingredients
and
add water when water is called for.
In a separate bowl, mix pumpkin with eggs until thor-
oughly blended. (Adding one egg at a time and mixing
thorough-
ly in between.) Then add the flour mixture a little at a
time,
stirring in between, until all is thoroughly blended. Next
add
evaporated milk and water or just water if you are using
powdered milk, to the pumpkin mixture, a little at a time,
mixing thoroughly in between, until all fluids are added and

mixed well. Pour evenly into 3 pie crusts and bake at 375
degrees for
15 minutes. Then lower temperature in oven to 350 degrees
and continue baking until center of pie is set.