Pumpkin Custard Pie

Preheat the oven to 425°F

Ingredients

Crust: Prepare an unbaked 9-inch pie shell.

Filling

1 cup light cream
1 tsp. vanilla
1 cup milk
¾ tsp. nutmeg
4 eggs
1 cup cooked & pureed or whipped, pumpkin or squash
½ cup sugar
½ tsp. salt

Method

Brush the inside of crust with slightly beaten egg white.

Scald the cream and milk together and set aside.

Beat the eggs in a mixing bowl, then stir in the sugar, salt, vanilla, nutmeg and pumpkin. Stir in the milk and cream, and pour into the pie shell. If desired, sprinkle a little additional ground nutmeg over the top.

Bake at 425°F for 15 minutes. Reduce the heat to 350°F and continue to bake for 25-30 minutes longer or until the custard tests done with a knife. Serve at room temperature or slightly chilled.

Leftover pie shoud be refrigerated