Real Recipes From Real Home Cooks ®
Spiced Pumpkin Custard Pie
"If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.—Charlene Chambers, Ormond Beach, Florida..."
INGREDIENTS
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3/4 cup chopped pecans, toasted
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1 cup plus 2 tablespoons all-purpose flour
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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7 tablespoons shortening
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2 tablespoons plus 1 teaspoon ice water
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FILLING:
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2 large eggs
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3/4 cup sugar
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1 teaspoon ground cinnamon
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3/4 teaspoon ground allspice
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1 can (15 ounces) solid-pack pumpkin
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1 can (12 ounces) evaporated milk
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Whipped cream, optional
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Additional ground cinnamon, optional
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