Pumpkin Custard****

By Gigirox

Ingredients

• 3/4 cup sugar
• 3 egg yolks
• 3 T flour
• 1/2 tsp cloves
• 1 tsp nutmeg
• 1 tsp cinnamon
• 3 cups whole milk
• 2 cups neck pumpkin
• 1/3 cup butter (melted)
• 3 egg whites
• 1-2 unbaked pie crusts: I find that if my pie pan is quite deep, I don't have enough custard to fill another pie of the same size, but I'll make a smaller pie or fill custard cups.
• I usually double the recipe so I can get nice big pies!

Preparation

Step 1

Preheat oven to 450*
-Beat together sugar and egg yolks until pale in color.
-Add flour, spices, milk , pumpkin and melted butter, mix well.
-In separate bowl, beat egg whites until soft peaks form.
-Fold beaten egg whites into pumpkin mixture.
-Pour into unbaked pie shells, filling to the bottom edge of the "flute".
-Bake pies for 15 min at 450*, reduce heat to 325* and bake an additional 30-40 min until custard is "set".