Pumpkin Custard Pies

• 1 large can pumpkin
• 5 eggs, beaten
• 1 1/2 qt. milk
• 5 level Tbsp. flour
• 5 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. ginger
• 1 tsp. salt
• 2 1/2 c. sugar
• 5 tsp. vanilla
• nutmeg to sprinkle on pies before baking
• 4 lightly baked pie shells (9-inch)

1. Put pumpkin, beaten eggs and milk in a large bowl.
2. Put flour, spices and salt in a small bowl and mix with a little milk until smooth.
3. Add enough more milk to make it runny, then add it all to the pumpkin mixture.
4. Add the sugar and vanilla and stir well.
5. Put in pie shells and sprinkle nutmeg over the tops.
6. Bake in 450u0b0 oven for about 10 minutes, then reduce to 350u0b0 and bake for 30 to 35 minutes longer or until centers are firm.
7. Test by inserting blade of knife.
8. It should come out clean.

pumpkin, eggs, milk, flour, cinnamon, cloves, ginger, salt, sugar, vanilla, nutmeg, pie shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=501126 (may not work)