Pumpkin Custard Pie
A sweet treat from Pat Sharpe’s mother.
I’ve always thought my mother’s pumpkin pie beat all others. It’s light and fluffy, not like the usual boring, flat, brown Thanksgiving pie. The only caveat is that because it’s a custard pie, with eggs and milk, it can puff up and spill in your oven. You will have to evacuate the house. (Don’t ask how I know this.) Put the pie pan on a baking sheet to cook and avoid regret.
1 1/2 cups canned pumpkin
3/4 cups light brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg (freshly grated is best)
1 teaspoon cinnamon
2 eggs, slightly beaten
1 1/2 cups evaporated milk (not sweetened condensed)
1/2 cup whole milk
1 uncooked pie shell, homemade or bought
Preheat oven to 425 degrees. In a mixing bowl, combine the pumpkin, sugar, salt, and spices. Add the eggs and the two milks and mix thoroughly.
Put the pie shell in the oven for about 5 minutes to set the bottom. Remove it and pour in the filling; just fill about 3/4 full. Bake for 10 minutes more at 425, then reduce heat to 350 and continue baking until a knife inserted in center comes out clean, about 30 minutes—but it can take longer. If the edge of the crust browns too fast, make a little collar of aluminum foil and place around it. Serve with whipped cream and a sprinkle of nutmeg or cinnamon.