PUMPKIN CUSTARD PIE Recipe

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This recipe for PUMPKIN CUSTARD PIE is from COOKING AND BAKING WITH ROSE, ROSIE, ROSA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: Pie Shell 1 ¼ cups flour ¼ tsp. salt 2/3 cup Crisco shortening 6 tsp. cold water or as needed Pumpkin Filling 1 can plain pumpkin, 14 oz. 1 tbsp. cornstarch 1 ½ tsp. pumpkin pie spice ¾ cup granulated sugar 1/8 cup molasses Custard Filling 2 cups scalded milk 3 large eggs 1/3 cup granulated sugar ½ tsp. pure vanilla extract Dash of salt

Directions:	Directions: Combine flour, salt, and shortening with water a little at a time until you are able to form a ball of pie crust dough. Roll out pie crust and place in 9 inch Pyrex glass pie plate. Mix pumpkin, cornstarch, pie spice, sugar and molasses together until thoroughly mixed. Beat eggs and add sugar, vanilla and salt. Stir in scalded milk a little at a time. Combine the pumpkin and custard fillings together until thoroughly mixed and then pour into uncooked pie shell. Bake pie in preheated 400 degree oven for 45-50 minutes or until golden brown. Cool pie on wire rack.

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PUMPKIN CUSTARD PIE Recipe

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