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Pumpkin Custard Pie

Pumpkin Custard Pie

Pumpkin Custard Pie

Ingredients
Quantity
pumpkin puree
29 ounces
flour
1/4 cups
brown sugar
1 1/3 cups
salt
1/2 teaspoons
cinnamon
1/2 teaspoons
ginger
1/4 teaspoons
nutmeg
1/4 teaspoons
cloves
1/8 teaspoons
whole eggs
6
corn syrup
1/4 cups
milk
2 1/2 cups
9" pie crusts, unbaked
2

Directions

In a large bowl, combine pumpkin, flour, sugar, salt, and spices. Mix until smooth. Add eggs and mix. Stirring slowly, gradually pour in corn syrup and then milk. Mix until blended. Pour into unbaked pie shells. Bake at 450F for 15 minutes, then lower heat to 350F and bake 25-35 minutes more until filling is set. Makes two 9” pies.

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