Pumpkin Custard Pie
Ingredients
- 1 9 pinch pie shell frozen
- 1 cup pumpkin puree
- 1 12 oz can evaporated milk
- 3 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar - packed
- 1 Tbs all purpose flour
- 1/2 tsp salt
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- Cool whip optional
Instructions
- Preheat oven to 350 F
- In a large bowl, combine eggs, evaporated milk, pumpkin, sugars, flour, salt, all spice, and cinnamon
- Beat with a hand mixer until smooth
- Pour into pie shell and set on top of baking sheet
- Bake for 60-65 minutes, or until pie is set in center
- Top with a dollop of cool whip (optional)
- Enjoy!