Pumpkin Custard Pie
Pumpkin Custard Pie is an moderately easy dinner. Made with 4 c. brown sugar, 8 eggs, separated (whites in separate bowl), 1/2 of 2 1/2 can (1 3/4 c.) pumpkin, or 1 pt. butternut squash, 8 tbsp. flour, slightly rounded and 2 tsp. pumpkin pie spice, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Beat yolks and gradually add brown sugar; beat well.
Add pumpkin, flour, salt, spice and cream and mix well.
Add hot milk and keep stirring until well mixed.
Add stiffly beaten egg whites and slightly beat in; do not overbeat.
Pour in deep pie shell having liquid and whites in each pie.
Sprinkle cinnamon on top. Bake in a 425° oven for 10 minutes, then 350° until middle is set. Do not overbake.
🍷 Perfect Pairings
Complete your meal with these
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