Pumpkin Custard Pie
 
1   pillsbury refrigerated pie shell (or homemade pie shell), unbaked
1-1/2 cup  mashed canned or cooked pumpkin
2 large  eggs, slightly beaten
1-1/2 cup  whole milk (or half & half)
3/4 cup  granulated sugar
1 tsp  cinnamon
1 tsp  ginger
1/2 tsp  instant coffee (optional)
3/4 tsp  salt
1/8 tsp  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 
 
-- 
(ID: 10103) Mirror: rec.food.recipes: Sun, Nov 9, 2003


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