Pumpkin Custard Pies Recipe

Name: Pumpkin Custard Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large can pumpkin; 5 eggs, beaten; 1 1/2 qt. milk; 5 level Tbsp. flour; 5 tsp. cinnamon; 1 tsp. cloves; 1 tsp. ginger; 1 tsp. salt; 2 1/2 c. sugar; 5 tsp. vanilla; nutmeg to sprinkle on pies before baking; 4 lightly baked pie shells (9-inch)

Servings: persons

1 large can pumpkin
5 eggs, beaten
1 1/2 qt. milk
5 level Tbsp. flour
5 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt
2 1/2 c. sugar
5 tsp. vanilla
nutmeg to sprinkle on pies before baking
4 lightly baked pie shells (9-inch)

1
Put pumpkin, beaten eggs and milk in a large bowl.
2
Put flour, spices and salt in a small bowl and mix with a little milk until smooth.
3
Add enough more milk to make it runny, then add it all to the pumpkin mixture.
4
Add the sugar and vanilla and stir well.
5
Put in pie shells and sprinkle nutmeg over the tops.
6
Bake in 450u00b0 oven for about 10 minutes, then reduce to 350u00b0 and bake for 30 to 35 minutes longer or until centers are firm.
7
Test by inserting blade of knife.
8
It should come out clean.

1272

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large can pumpkin, 5 eggs, beaten, 1 1/2 qt. milk, 5 level Tbsp. flour, and more.

Yes, Pumpkin Custard Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Custard Pies

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