I came upon this Pumpkin Custard Pie recipe by accident some thirty years ago. I’ve made adjustments to the original recipe to make it my own. Up to now Donna’s Decorative Designs has just given you craft, gardening and decorating ideas.  Today, I’ll share one of Donna’s Delicious Delights with you!

This is by far my youngest sons favorite dessert! When I make this pie I have to make two, one for Joseph and one the rest of the family can share. This has gone on since his childhood. He’s now in his thirties, and this one pie for him and one for the rest of us has not changed! It does however bless this mother’s heart, BIG time!

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When we lived in eastern North Carolina during his childhood I would grow our pumpkins. I’d baked the pumpkins a half at a time, because most would be a good 25 to 40 lbs. Then I’d cream out the meat with a spoon, puree it in my food processor, and store two cup portions in freezer bags for the freezer. We had plenty on hand for his pies and various other pumpkin recipes.

 

Donna’s Pumpkin Custard Pie

1 – 15 ounce can pumpkin meat

3/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 Tablespoons all-purpose flour

2 large eggs 

1 – 12 ounce can evaporated milk

1 teaspoon vanilla extract 

1 unbaked, 9-inch deep dish pie shell 

Combine pumpkin meat, sugar, salt, spices and flour in mixing bowl.  Add eggs, evaporated milk and vanilla. Mix well. Pour into unbaked pie shell. Bake at 400 degree oven for 30 to 40 minutes or until firm in center. It’s always good to brush the edge of the pie crust with water a couple of times during baking to keep crust from drying out and browning too dark. OR I now use the metal crust guards, that you just lay over the edge of the pie crust, which makes the crust just perfect.

I hope you’ll try and enjoy this family recipe. I have more delicious delights to share with you in the future. Until next time….. God Bless You!