#1828 - Rich Pumpkin Custard Pie

(by Shirley McNevich)

1 TBSP flour
1 1/2 cups white sugar
1 tsp. cinnamon
1 tsp. salt
5 beaten eggs
2 cups Libby's canned pumpkin
1 quart whole milk
1 tsp. melted butter
1 unbaked pie crust dough

Grease a pie plate with Pam--insert pie dough, flute the edges, and spray the inside with Pam. In a bowl add flour, white sugar, cinnamon and salt--stir. Add beaten eggs--stir. Add pumpkin--stir. Add melted butter--stir. Slowly add milk--stir. Pour mixture into prepared pie dough. Place on a cookie sheet and bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake 40 minutes longer. Test with a tableknife for doneness.