Pumpkin Custard Pie

1 1/2 C. Pumpkin
2 Rounded T. Flour
4 Eggs
1 t. Vanilla
Dash Salt
1 3/4 C. Sugar
1/2 t. Cinnamon
1/2 t. Nutmeg
4 C. Milk


Separate eggs and beat yolks with milk. Beat egg whites and add to all other pie ingredients. Stir well. Add egg yolks and milk to pie mixture. Stir well. Put in unbaked pie shell. Sprinkle cinnamon on top. Bake at 400 for 10 minutes. Reduce heat to 350 until tests done.
Yield: 3 pies

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