Pumpkin Custard Pie

I got this recipe from an Amish cookbook so I expected it to be a little different - maybe with a custard layer based on the title. Well, it's about the same as the recipe on the Libby can - but, no matter. It's a delicious pie, a little creamier than your usual run of the mill pumpkin pie. I love pumpkin pie, and this will be my go to recipe from now on. It's also simple and quick - I think it took me all of three minutes with a whisk and a bowl.

In a large mixing bowl, lightly beat the eggs with a whisk



then add the evaporated milk.



Add the spices next - cinnamon, ginger



and cloves.



Now add the salt and sugar



and whisk well, then finally the pumpkin.



Once it's all combined, pour the mixture into a prepared 9" pie shell.



Bake for 50-55 minutes or until a knife inserted near the center comes out clean.



Serve with cool whip, whipped cream, or vanilla ice cream.

Find more inspiration at Cooking Thursday, Foodie Friday, Food on Fridays, and Friday Food.

Pumpkin Custard Pie

1 unbaked 9" pie shell
3 eggs
1 12 oz. can evaporated milk
2 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. ground cloves
1/2 tsp. salt
3/4 cup sugar
1 15 oz. can pumpkin puree (not pie filling)

Place pastry in a pie plate. In a large mixing bowl, whisk the eggs until lightly beaten, then add the evaporated milk. Add the cinnamon, ginger, cloves, salt and sugar and whisk until blended. Add the pumpkin and whisk until combined.

Pour the filling into the pie shell and bake at 350 for 50-55 minutes or until a knife inserted near the center comes out clean. Serves 6-8.