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Pumpkin Custard Pie


  • 4 cup brown sugar
  • 8 eggs, separated
  • 1 pint pumpkin
  • 8 Tbsp. (slightly rounded) flour
  • 2 tsp. pumpkin pie spice
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  • 1 can Carnation evaporated milk or cream
  • pinch salt
  • 2 qt. scalded milk


Mix everything together except egg whites. Beat those stiffly and beat in with remaining ingredients last with wire whip. Pour into unbaked pie shells. Sprinkle cinnamon on top. Bake at 425 degrees F for 10 minutes and then turn oven temperature down to 350 until done. Yield: 4 pies.

By Robin from Washington, IA


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