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Grandma Young's Pumpkin Custard Pie

Chef.at.Home's picture
Ingredients
  Canned pumpkin/Fresh cooked pumpkin puree 4 Cup (64 tbs)
  Sugar 2 Cup (32 tbs)
  Milk 1 Quart
  Flour 3 Teaspoon
  Vanilla extract 1 Teaspoon
  Egg whites 4 (Room Temperature)
  Unbaked 9 inch pie shells 2
Directions

Combine the pumpkin, sugar, milk, flour and vanilla in a large mixing bowl and beat until smooth.
Beat the egg whites until stiff peaks form.
Fold the egg whites into the pumpkin mixture.
Pour into the pie shells.
Bake at 375 degrees for 15 minutes.
Reduce oven temperature to 325 degrees and bake for 40 minutes longer.
Serve with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Pumpkin

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Grandma Young's Pumpkin Custard Pie Recipe