A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkin Custard Pie
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- #8842
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 refrigerated pie shell (or homemade pie shell), unbaked
1 1/2 cup mashed canned or cooked pumpkin
2 large eggs, slightly beaten
1 1/2 cup whole milk or half & half
3/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon instant coffee (optional)
3/4 teaspoon salt
1/8 teaspoon black pepper (optional)
directions
Preheat oven to 425 degrees F. In a large bowl, combine pumpkin and eggs, mixing well. Set aside.
Heat milk (or half and half) to boiling point (or scalding point). Do not boil. This is the secret of this pie. Mix in rest of ingredients. Add to pumpkin and egg mixture, combining well.
Pour mixture into unbaked (or partly baked) pie shell. Place in middle of oven and bake for 15 minutes. Lower oven temperature to 350 degrees F and cook for 25 to 30 minutes or until set. Cool on a rack.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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