Pumpkin Custard Pie
1 Pillsbury Refrigerated Pie Shell (or Homemade Pie Shell), unbaked 1 1/2 cups mashed canned or
cooked pumpkin 2 large eggs, slightly beaten 1 1/2 cups whole milk (or Half & Half)
3/4 cup granulated sugar 1 teaspoon cinnamon 1 teaspoon ginger
4/2 teaspoon instant coffee (optional)
5/4 teaspoon salt
6/8 teaspoon black pepper (optional)
Preheat Oven to 425 Degrees F.. In a large bowl, combine pumpkin and eggs, mixing well. Set aside.
Heat milk [or Half & Half] to boiling point [or scalding point]. Do Not boil. This is the secret of
this pie. Mix in rest of ingredients. Add to pumpkin and egg mixture, combining well. Pour mixture
into unbaked (or partly baked) pie shell; place in middle of oven and bake for 15 minutes. Lower
oven temperature to 350 Degrees F. and cook 25 to 30 minutes, or until set. Cool on a rack.
Serves 6 to 8.
Nita Holleman
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