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Now you do not have to choose. Pumpkin AND custard pie!
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Make one 9" pie crust.
1 large egg
1/4 c. sugar
1/4 tsp. salt
3/4 cup Carnation evaporated milk
1/2 tsp cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1 cup pumpkin puree
2 large eggs
1/4 cup sugar
1/8 tsp. salt
3/4 cup Carnation evaporated milk
1/2 cup milk
1/2 tsp. vanilla
Preheat oven to 425 degrees and set the rack in the center.
Place two bowl side by side with the recipe. Add the listed ingredients into each bowl and mix.
Pour the pumpkin layer into the pie shell and bake for 20 minutes.
Gently pour custard over pumpkin and lower heat to 350 degrees. Bake for another 30 minutes or until a small knife or wooden skewer comes out clean.
Let cool to room temperature before cutting. I like my pie cold, so after it gets to room temp. place it in the fridge until ready to serve.
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