PUMPKIN CUSTARD

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PUMPKIN CUSTARD image

This is my Mother-In-Laws recipe and a Whitenight family favorite. Depending on the pie pan size it makes 4-5 pies. You can even bake it without a crust and make as a custard.

Provided by Lin Whitenight

Categories     Pies

Number Of Ingredients 10

1 large can of libby's pumpkin (29 oz. 100% pure)
2 eggs
1/2 tsp salt
2 c sugar
6 Tbsp cornstarch
1 tsp nutmeg
1 can(s) evaporated milk
5 c whole milk
1 tsp vanilla
4-5 pie crusts

Steps:

  • 1. Mix wet and dry ingredients separately. Then mix together.
  • 2. Stir in evaporated milk and mix. Add whole milk and vanilla. Mix and pour into crusts.
  • 3. Sprinkle cinnamon and/or nutmeg on top. Bake 375 for 45 minutes or more.

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