Pumpkin Custard Pie

Ingredients

• 1 cup pumpkin, canned
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/3 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 Tablespoons flour
• 2 teaspoons cornstarch
• 2 Tablespoons melted butter
• 2 cups milk

Directions

Bake in preheated 450° F. oven for 15-20 minutes. Reduce heat to 350° F. for about 30 minutes, or until knife comes out clean when tested.

Top with whipped cream when served.

Tip: I usually put unbaked pie shell in 450° F. oven several minutes before pouring in custard. This keeps pie shell from becoming soggy.

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